Ba Da Shan 2010 Sheng (raw) Puer Tea 357g

Description

The leaves of Ba Da Shan 2010 Sheng (raw) Puer tea come from the Ba Da area, located in the Yunnan region in southern China. To better understand this product, it is necessary to explore the area where its leaves originate, since in most cases the place of origin itself gives the tea its name and its main organoleptic qualities. This Puer, specifically, is mainly composed of leaves harvested in the mountainous area of Ba Da in eastern Yunnan. The leaves were carefully selected and pressed in spring 2010 by the Yunnan Yipintang Tea factory, located in Menghai County. The indication of the factory where the leaves arrive is useful for emphasizing that behind this Puer there is a specific style or type of research developed by a dedicated group of tea masters to enhance the product's territorial characteristics. This Puer is mainly characterized by woody and mineral flavors. The aroma of the leaves already reveals a slightly smoky presence which, in the infusion, together with the aromatic woody component, translates into a flavor similar to incense. As the tasting continues, a vegetal flavor of slightly fresh herbs such as nettle will emerge, along with a slightly pungent mineral sensation at the back of the tongue. Finally, the aftertaste will also reveal a certain sweetness combined with a bitter characteristic, overall giving the sensation of tasting rhubarb. Place of origin Ba Da - Yunnan, China Production After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the “kill-green” stage, which is essentially similar to that used to produce green tea. The peculiarity here lies in not heating the leaves as much as for green tea, so that some enzymes capable of modifying the flavors over time are preserved. Once cooked, the leaves are left to rest overnight before completing their drying in the sun. At this stage the product is called maocha and is ready to be optionally pressed, creating the best conditions for transport and aging. To press the leaves, they are exposed for a few seconds to a powerful jet of steam, making them externally soft; they are then collected in a sock or sack that gives the product its usually disc-shaped form. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or mechanical press while the leaves lose the residual moisture absorbed from the steam during the previous stage. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100°C, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20…) This tea lasts for approximately 12 infusions. For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea may be filtered for greater ease during tasting, and the infusion times indicated above are purely indicative, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.