The puer sheng we will talk about today comes from the Menghai region, located in southern China. To better frame the category of puer teas, it's important to explain the area in which these teas grow because, in most cases, it is the area itself that gives each tea its distinctive name. In this case, we are in the southern part of the Yunnan region, famous precisely for the production of puer, in an autonomous prefecture called Xishuangbanna. This tea, considering its marked aging acquired in its area of origin, allows us to understand well what it means to drink a puer from Menghai, as generally, teas from the same areas can show similar characteristics. Here, a mineral component emerges well, along with very distinctive underbrush plant flavors, enhanced by the high humidity present in the production areas of this tea. This tea is therefore a good recommendation to begin approaching the world of puer, also given its characteristic of revealing a slight sweetness in the aftertaste, common to many teas produced in these zones. Place of origin: Menghai - 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" phase, similar to that used for producing green teas. The particularity in this case lies in not heating the leaves as much as done for green tea, in order to preserve some enzymes that will modify the flavors over time. Once cooked, the leaves are left to rest for a night before completing the sun drying. At this point, maocha is obtained, which will then be pressed to favor better conditions for transport and aging. To press the leaves, they are subjected to a strong jet of steam that softens the outer part without altering its internal humidity. Once this state is reached, they are simply placed in a bag and tightly closed around them to give them the desired shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the steam they were in contact with during the previous phase. Preparation: We strongly recommend infusing puer sheng tea according to the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made, useful to best capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C: proceed with a brief rinse of the leaves and then to a first infusion of 15 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 – 20 – 25…). This tea has a longevity of about 8 infusions. For a more classic preparation according to Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 minutes and a half. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is up. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place, away from direct sunlight.
Price VAT included
The puer sheng we will talk about today comes from the Menghai region, located in southern China. To better frame the category of puer teas, it's important to explain the area in which these teas grow because, in most cases, it is the area itself that gives each tea its distinctive name. In this case, we are in the southern part of the Yunnan region, famous precisely for the production of puer, in an autonomous prefecture called Xishuangbanna. This tea, considering its marked aging acquired in its area of origin, allows us to understand well what it means to drink a puer from Menghai, as generally, teas from the same areas can show similar characteristics. Here, a mineral component emerges well, along with very distinctive underbrush plant flavors, enhanced by the high humidity present in the production areas of this tea. This tea is therefore a good recommendation to begin approaching the world of puer, also given its characteristic of revealing a slight sweetness in the aftertaste, common to many teas produced in these zones. Place of origin: Menghai - 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" phase, similar to that used for producing green teas. The particularity in this case lies in not heating the leaves as much as done for green tea, in order to preserve some enzymes that will modify the flavors over time. Once cooked, the leaves are left to rest for a night before completing the sun drying. At this point, maocha is obtained, which will then be pressed to favor better conditions for transport and aging. To press the leaves, they are subjected to a strong jet of steam that softens the outer part without altering its internal humidity. Once this state is reached, they are simply placed in a bag and tightly closed around them to give them the desired shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the steam they were in contact with during the previous phase. Preparation: We strongly recommend infusing puer sheng tea according to the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made, useful to best capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C: proceed with a brief rinse of the leaves and then to a first infusion of 15 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 – 20 – 25…). This tea has a longevity of about 8 infusions. For a more classic preparation according to Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 minutes and a half. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is up. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place, away from direct sunlight.
