The Shu Puer Qi Zi Bing Cha Cake 357g is an aged and fermented tea, whose leaves are pressed into a disc shape, typically called a "cake". The Shu Puer tea is known for its velvety and woody taste. When infused, the liquid has a deep burgundy color and possesses a rich, deep, and smooth flavor, with a dense mouthfeel, fruity notes, and a sweet aftertaste. Subsequent infusions have increasing sweetness and the wood notes become more intense, with the emergence of hints of braised herbs. The Puer tea in cake form is a stone-pressed tea and perfect for long-term storage or private collection. Place of origin: Gongting Farm, in Menghai County, Yunnan Province, China. Production: The Shu Puer Qi Zi Bing Cha tea is a microbiologically fermented tea obtained through the action of molds, bacteria, and yeasts on harvested leaves. Thus, it is truly fermented tea, which is often confused with tea known in the West as black tea (known in China as red tea), which has only undergone a large-scale oxidation process through the naturally occurring enzymes in the tea plant. Mislabeling the oxidation process as fermentation, and therefore referring to black teas, such as Assam, Darjeeling, or Keemun, as fermented teas has created much confusion. Only tea that, like Puer, has undergone microbial transformation can rightly be called fermented tea. Ingredients: cooked Puer tea. Preparation: First of all, we recommend using the special knife for Puer tea, which is used to detach small pieces from the cake without overly crumbling it. Puer is generally brewed and served in Gongfu style. According to this method, multiple infusions should be made in clay or porous ceramic accessories (like Purion clay) or in a type of Chinese teacup called gaiwan. The best temperature is around 95°C for aged and fermented Puer. The first infusions should be about 20 seconds long, gradually increasing the time of the subsequent infusions, up to a few minutes. Prolonged infusion may produce dark, bitter, and unpleasant brews. The quality of aged Puer can produce many more infusions, with different flavor nuances when using the traditional Gongfu method. If you prefer to brew this tea using 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 straining the tea as soon as the infusion time is complete. The infusion times we suggest can be slightly modified to your liking for a more or less intense flavor. Storage: It is recommended to store in a cool, dry, and dark place.
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The Shu Puer Qi Zi Bing Cha Cake 357g is an aged and fermented tea, whose leaves are pressed into a disc shape, typically called a "cake". The Shu Puer tea is known for its velvety and woody taste. When infused, the liquid has a deep burgundy color and possesses a rich, deep, and smooth flavor, with a dense mouthfeel, fruity notes, and a sweet aftertaste. Subsequent infusions have increasing sweetness and the wood notes become more intense, with the emergence of hints of braised herbs. The Puer tea in cake form is a stone-pressed tea and perfect for long-term storage or private collection. Place of origin: Gongting Farm, in Menghai County, Yunnan Province, China. Production: The Shu Puer Qi Zi Bing Cha tea is a microbiologically fermented tea obtained through the action of molds, bacteria, and yeasts on harvested leaves. Thus, it is truly fermented tea, which is often confused with tea known in the West as black tea (known in China as red tea), which has only undergone a large-scale oxidation process through the naturally occurring enzymes in the tea plant. Mislabeling the oxidation process as fermentation, and therefore referring to black teas, such as Assam, Darjeeling, or Keemun, as fermented teas has created much confusion. Only tea that, like Puer, has undergone microbial transformation can rightly be called fermented tea. Ingredients: cooked Puer tea. Preparation: First of all, we recommend using the special knife for Puer tea, which is used to detach small pieces from the cake without overly crumbling it. Puer is generally brewed and served in Gongfu style. According to this method, multiple infusions should be made in clay or porous ceramic accessories (like Purion clay) or in a type of Chinese teacup called gaiwan. The best temperature is around 95°C for aged and fermented Puer. The first infusions should be about 20 seconds long, gradually increasing the time of the subsequent infusions, up to a few minutes. Prolonged infusion may produce dark, bitter, and unpleasant brews. The quality of aged Puer can produce many more infusions, with different flavor nuances when using the traditional Gongfu method. If you prefer to brew this tea using 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 straining the tea as soon as the infusion time is complete. The infusion times we suggest can be slightly modified to your liking for a more or less intense flavor. Storage: It is recommended to store in a cool, dry, and dark place.
