Sheng (raw) Puer Tea cake 100g

Description

Menghai Sheng (raw) Puer tea comes from the Menghai region, in southern Yunnan, within the Xishuangbanna autonomous prefecture, one of the most important areas for Puer tea production. To understand the great variety of Puer teas, it is important to consider their origin: for many of these teas, the place of harvest is a distinctive element of the product and may become part of its name. The different areas of Yunnan can produce teas with different aromatic profiles, while sharing certain recurring characteristics. This Sheng Puer, with its evolution resulting from long-term storage, allows you to appreciate some characteristics associated with teas from the Menghai area. A marked mineral component and vegetal notes reminiscent of the forest floor emerge in the cup, accompanied by a delicate sweetness that develops especially in the aftertaste. Place of origin Menghai - Yunnan, China Production After harvesting, the leaves undergo an initial withering phase, generally in the sun, whose duration may vary according to environmental conditions and the producer's choices. This is followed by the “kill-green” stage (sha qing), during which the leaves are heated and manipulated to halt most of the enzymatic activity responsible for oxidation. In Sheng Puer production, this stage is carried out in a way that preserves the characteristics necessary for the tea's subsequent evolution during storage. After sha qing, the leaves are left to rest overnight and then dried in the sun. At the end of these stages, maocha is obtained, the raw material that can be consumed loose or destined for pressing. To obtain the pressed form, the maocha is briefly exposed to steam, which makes the leaves softer and suitable for shaping. The tea is then collected inside a cloth or sack and pressed until the desired shape is obtained, using a stone or mechanical press. Pressing is followed by a period of drying and stabilization, during which the tea gradually loses the residual moisture acquired during steaming. Preparation We strongly recommend infusing Sheng Puer tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea's flavor nuances. Heat the water to 90°C: briefly rinse the leaves and then make a first infusion of 15 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 – 20 – 25…). This tea lasts for approximately 8 infusions. For a more classic preparation according to the Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of two and a half minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The infusion times we suggest may be slightly adjusted according to your preference to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.