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Puer Shu Qi Zi Bing Cha Cake 357 g is a ripe (Shu) Puer tea pressed into the characteristic disk shape commonly called a cake. It has a soft, velvety and woody profile. The deep burgundy liquor has a rich, profound flavor and a soft, enveloping structure, accompanied by fruity notes and delicate sweetness in the aftertaste. With successive infusions, the sweetness gradually becomes more evident, while the woody notes intensify and are joined by nuances of stewed herbs. The pressed shape also facilitates storage and makes it possible to follow the evolution of its aromatic profile over time. Origin Gongting Farm, Menghai County, Yunnan Province, China. Production Puer Shu Qi Zi Bing Cha is a microbiologically fermented tea obtained through the action of molds, bacteria and yeasts on harvested leaves. It is therefore genuinely fermented tea, often confused with the tea known in the West as black tea (called red tea in China), which has undergone only large-scale oxidation through enzymes naturally present in the tea plant. Incorrectly labeling oxidation as fermentation, and therefore calling black teas such as Assam, Darjeeling or Keemun fermented teas, has created considerable confusion. Only tea that, like Puer, has undergone microbial transformation can correctly be defined as fermented tea. Preparation We first recommend using a special Puer tea knife to detach small pieces from the cake without excessively breaking it apart. Puer is generally prepared and served in Gongfu style. This method involves multiple infusions in clay or porous ceramic vessels, such as Purion clay, or in a type of Chinese teacup called a gaiwan. The ideal temperature is approximately 95 °C for mature, aged Puer. The first infusions should last about 20 seconds, gradually increasing the time of subsequent infusions to several minutes. Prolonged infusion may produce dark, bitter and unpleasant liquor. Aged Puer of good quality can produce many more infusions, with different flavor nuances when prepared using the traditional Gongfu method. For classic Western-style preparation, use 3 grams of leaves in a 200 ml cup, with water at 95 °C for 2–3 minutes. For the best tasting experience, strain the tea as soon as the infusion time is complete. Suggested infusion times may be adjusted to taste for a more or less intense flavor. Storage: store in a cool, dry and dark place.
Price including VAT
Puer Shu Qi Zi Bing Cha Cake 357 g is a ripe (Shu) Puer tea pressed into the characteristic disk shape commonly called a cake. It has a soft, velvety and woody profile. The deep burgundy liquor has a rich, profound flavor and a soft, enveloping structure, accompanied by fruity notes and delicate sweetness in the aftertaste. With successive infusions, the sweetness gradually becomes more evident, while the woody notes intensify and are joined by nuances of stewed herbs. The pressed shape also facilitates storage and makes it possible to follow the evolution of its aromatic profile over time. Origin Gongting Farm, Menghai County, Yunnan Province, China. Production Puer Shu Qi Zi Bing Cha is a microbiologically fermented tea obtained through the action of molds, bacteria and yeasts on harvested leaves. It is therefore genuinely fermented tea, often confused with the tea known in the West as black tea (called red tea in China), which has undergone only large-scale oxidation through enzymes naturally present in the tea plant. Incorrectly labeling oxidation as fermentation, and therefore calling black teas such as Assam, Darjeeling or Keemun fermented teas, has created considerable confusion. Only tea that, like Puer, has undergone microbial transformation can correctly be defined as fermented tea. Preparation We first recommend using a special Puer tea knife to detach small pieces from the cake without excessively breaking it apart. Puer is generally prepared and served in Gongfu style. This method involves multiple infusions in clay or porous ceramic vessels, such as Purion clay, or in a type of Chinese teacup called a gaiwan. The ideal temperature is approximately 95 °C for mature, aged Puer. The first infusions should last about 20 seconds, gradually increasing the time of subsequent infusions to several minutes. Prolonged infusion may produce dark, bitter and unpleasant liquor. Aged Puer of good quality can produce many more infusions, with different flavor nuances when prepared using the traditional Gongfu method. For classic Western-style preparation, use 3 grams of leaves in a 200 ml cup, with water at 95 °C for 2–3 minutes. For the best tasting experience, strain the tea as soon as the infusion time is complete. Suggested infusion times may be adjusted to taste for a more or less intense flavor. Storage: store in a cool, dry and dark place.
