Puer Shu Qi Zi Bing Cha Cake 357g is an aged and fermented tea, whose leaves are pressed into a disc shape, typically called a "cake". Puer Shu tea is known for its velvety and woody flavor. When infused, the liquid has a deep burgundy color and has a rich, deep, and smooth taste, with a dense mouthfeel, fruity flavors, and a sweet aftertaste. Subsequent infusions have increasing sweetness and the woody notes become more intense, with hints of stewed herbs appearing. Puer tea in cake form is a stone-pressed tea and is perfect for long-term storage or private collection. Place of origin: Gongting Farm, in Menghai County, Yunnan Province, China. Production Puer Shu Qi Zi Bing cha tea is a microbiologically fermented tea obtained through the action of molds, bacteria, and yeasts on the harvested leaves. It is therefore truly fermented tea, often confused with the tea known in the West as black tea (known in China as red tea), which has undergone only a large-scale oxidation process through the 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 a lot of confusion. Only tea that, like Puer, has undergone a microbial transformation can correctly be defined as fermented tea. Preparation First of all, we recommend using the special Puer tea knife, which serves to detach small pieces from the cake without crumbling it excessively. Puer is generally prepared and served in the Gongfu style. According to this method, multiple infusions should be made in clay or porous ceramic accessories (such as Purion clay) or in a type of Chinese tea cup called a gaiwan. The best temperature is about 95°C for ripe and aged Puer. The first infusions should be about 20 seconds, then gradually increasing the time of the subsequent infusions, up to a few minutes. Prolonged infusion can produce dark, bitter, and unpleasant brews. Aged Puer tea quality can produce many more infusions, with different flavor nuances when using the traditional Gongfu method. If you want to brew this tea with the classic Western method, we recommend 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is over. The infusion times we suggest can be slightly adjusted as desired to obtain a more or less intense taste. Storage: it is recommended to store in a cool, dry, and dark place.
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Puer Shu Qi Zi Bing Cha Cake 357g is an aged and fermented tea, whose leaves are pressed into a disc shape, typically called a "cake". Puer Shu tea is known for its velvety and woody flavor. When infused, the liquid has a deep burgundy color and has a rich, deep, and smooth taste, with a dense mouthfeel, fruity flavors, and a sweet aftertaste. Subsequent infusions have increasing sweetness and the woody notes become more intense, with hints of stewed herbs appearing. Puer tea in cake form is a stone-pressed tea and is perfect for long-term storage or private collection. Place of origin: Gongting Farm, in Menghai County, Yunnan Province, China. Production Puer Shu Qi Zi Bing cha tea is a microbiologically fermented tea obtained through the action of molds, bacteria, and yeasts on the harvested leaves. It is therefore truly fermented tea, often confused with the tea known in the West as black tea (known in China as red tea), which has undergone only a large-scale oxidation process through the 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 a lot of confusion. Only tea that, like Puer, has undergone a microbial transformation can correctly be defined as fermented tea. Preparation First of all, we recommend using the special Puer tea knife, which serves to detach small pieces from the cake without crumbling it excessively. Puer is generally prepared and served in the Gongfu style. According to this method, multiple infusions should be made in clay or porous ceramic accessories (such as Purion clay) or in a type of Chinese tea cup called a gaiwan. The best temperature is about 95°C for ripe and aged Puer. The first infusions should be about 20 seconds, then gradually increasing the time of the subsequent infusions, up to a few minutes. Prolonged infusion can produce dark, bitter, and unpleasant brews. Aged Puer tea quality can produce many more infusions, with different flavor nuances when using the traditional Gongfu method. If you want to brew this tea with the classic Western method, we recommend 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is over. The infusion times we suggest can be slightly adjusted as desired to obtain a more or less intense taste. Storage: it is recommended to store in a cool, dry, and dark place.
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