The puer sheng we will talk about today comes from the Menghai region, which is located in southern China. To better frame the category of puer teas, we need to explain more clearly the area where these teas grow, because in most cases it is the area itself that gives the distinctive name to each tea. In our 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, given the marked aging it has acquired in its area of origin, allows us to understand well what it means to drink a puer from Menghai, since teas from the same areas generally have rather similar characteristics. Here, indeed, a mineral component emerges clearly together with very characteristic vegetal undergrowth flavors helped by the high humidity present in the production areas of this tea. This tea is therefore a good recommendation for starting to approach the world of puer, also thanks to its characteristic of revealing a slight sweetness in the aftertaste, which is often a common feature of many teas produced in these areas. Place of origin Menghai - Yunnan, China Production 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 very similar to that used to produce green tea. The peculiarity in this case lies in not heating the leaves as much as is done for a green tea so that some enzymes are preserved that modify the flavors over time. Once cooked, the leaves are left to rest overnight before completing the sun-drying process. Once this stage is reached, the maocha is obtained, which will then be pressed to favor better transport and aging conditions. To press the leaves, they are subjected to a strong jet of steam that can soften them externally without changing their internal moisture, and once this state is reached, it is enough to put them in a sack and close it very tightly around them to give them the desired shape. In order for this structure to remain fixed over time, the sack is left for hours under a stone or a mechanical press while the leaves lose the steam with which they had been in contact in the previous stage. Preparation We strongly recommend infusing puer sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 90°C: briefly rinse the leaves and then perform 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 in 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 2 and a half minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is over. The infusion times we suggest can be slightly adjusted to your liking to obtain a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight.
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The puer sheng we will talk about today comes from the Menghai region, which is located in southern China. To better frame the category of puer teas, we need to explain more clearly the area where these teas grow, because in most cases it is the area itself that gives the distinctive name to each tea. In our 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, given the marked aging it has acquired in its area of origin, allows us to understand well what it means to drink a puer from Menghai, since teas from the same areas generally have rather similar characteristics. Here, indeed, a mineral component emerges clearly together with very characteristic vegetal undergrowth flavors helped by the high humidity present in the production areas of this tea. This tea is therefore a good recommendation for starting to approach the world of puer, also thanks to its characteristic of revealing a slight sweetness in the aftertaste, which is often a common feature of many teas produced in these areas. Place of origin Menghai - Yunnan, China Production 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 very similar to that used to produce green tea. The peculiarity in this case lies in not heating the leaves as much as is done for a green tea so that some enzymes are preserved that modify the flavors over time. Once cooked, the leaves are left to rest overnight before completing the sun-drying process. Once this stage is reached, the maocha is obtained, which will then be pressed to favor better transport and aging conditions. To press the leaves, they are subjected to a strong jet of steam that can soften them externally without changing their internal moisture, and once this state is reached, it is enough to put them in a sack and close it very tightly around them to give them the desired shape. In order for this structure to remain fixed over time, the sack is left for hours under a stone or a mechanical press while the leaves lose the steam with which they had been in contact in the previous stage. Preparation We strongly recommend infusing puer sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 90°C: briefly rinse the leaves and then perform 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 in 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 2 and a half minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is over. The infusion times we suggest can be slightly adjusted to your liking to obtain a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight.
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