The leaves of the tea puer sheng (raw) Ba Da Shan 2010 come from the Ba Da area, located in the Yunnan region in southern China. To better understand this product, it is necessary to delve into the area of origin of its leaves, as in most cases, it is the place of origin itself that gives the name and the main organoleptic qualities to the tea. This puer, specifically, is mainly composed of harvests conducted in the mountainous area of Ba Da, in the eastern part of Yunnan. The leaves were carefully selected and pressed in the spring of 2010 by the Yunnan Yipintang Tea factory, located in Menghai County. The indication of the factory where the leaves come is useful to emphasize that behind this puer there is a specific style of research studied by a dedicated group of tea masters, to enhance the territorial characteristics of the product. This puer is primarily characterized by woody and mineral flavors. From the aroma of the leaves, one can already perceive a slightly smoky presence that, in the infusion, along with the woody aromatic part, translates into a flavor similar to that of incense. As the tasting proceeds, a vegetal flavor of slightly fresh herbs, such as nettle, and a mildly pungent mineral sensation at the back of the tongue will emerge. In the aftertaste, finally, there will also be a certain sweetness combined with a characteristic bitterness, giving the overall sensation of tasting rhubarb. After harvesting, the leaves are left to wither in the sun for a certain time, depending on the producer, before moving on to the "killing green" phase, which is similar to that used in the production of green teas. The particular attention in this case resides in not heating the leaves as much as is done for a green tea, thus preserving some enzymes capable of changing the flavors over time. Once cooked, the leaves are left to rest overnight before finishing the sun drying. At this stage, the product is called maocha and is ready to be (eventually) pressed, thus obtaining the best conditions for transport and aging. To press the leaves, they are subjected for a few seconds to a strong jet of steam, making them soft on the outside. Subsequently, they are collected in a stocking or sack that will shape the product, usually disc-shaped. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or a mechanical press, while the leaves lose that residual humidity absorbed from the steam in the previous phase. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, you can proceed with a first infusion of 10 seconds; afterwards, keeping the water at the same temperature, you can increase the time by 5 seconds for each subsequent infusion (10 - 15 - 20…). This tea has a longevity of about 12 infusions. For a classic preparation according to 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 can be filtered to facilitate tasting and the infusion times mentioned above are purely indicative, so you can also adjust based on your personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
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The leaves of the tea puer sheng (raw) Ba Da Shan 2010 come from the Ba Da area, located in the Yunnan region in southern China. To better understand this product, it is necessary to delve into the area of origin of its leaves, as in most cases, it is the place of origin itself that gives the name and the main organoleptic qualities to the tea. This puer, specifically, is mainly composed of harvests conducted in the mountainous area of Ba Da, in the eastern part of Yunnan. The leaves were carefully selected and pressed in the spring of 2010 by the Yunnan Yipintang Tea factory, located in Menghai County. The indication of the factory where the leaves come is useful to emphasize that behind this puer there is a specific style of research studied by a dedicated group of tea masters, to enhance the territorial characteristics of the product. This puer is primarily characterized by woody and mineral flavors. From the aroma of the leaves, one can already perceive a slightly smoky presence that, in the infusion, along with the woody aromatic part, translates into a flavor similar to that of incense. As the tasting proceeds, a vegetal flavor of slightly fresh herbs, such as nettle, and a mildly pungent mineral sensation at the back of the tongue will emerge. In the aftertaste, finally, there will also be a certain sweetness combined with a characteristic bitterness, giving the overall sensation of tasting rhubarb. After harvesting, the leaves are left to wither in the sun for a certain time, depending on the producer, before moving on to the "killing green" phase, which is similar to that used in the production of green teas. The particular attention in this case resides in not heating the leaves as much as is done for a green tea, thus preserving some enzymes capable of changing the flavors over time. Once cooked, the leaves are left to rest overnight before finishing the sun drying. At this stage, the product is called maocha and is ready to be (eventually) pressed, thus obtaining the best conditions for transport and aging. To press the leaves, they are subjected for a few seconds to a strong jet of steam, making them soft on the outside. Subsequently, they are collected in a stocking or sack that will shape the product, usually disc-shaped. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or a mechanical press, while the leaves lose that residual humidity absorbed from the steam in the previous phase. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, you can proceed with a first infusion of 10 seconds; afterwards, keeping the water at the same temperature, you can increase the time by 5 seconds for each subsequent infusion (10 - 15 - 20…). This tea has a longevity of about 12 infusions. For a classic preparation according to 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 can be filtered to facilitate tasting and the infusion times mentioned above are purely indicative, so you can also adjust based on your personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
