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Puer Shu Tea (ripe) Growing Aroma 2019 is carefully selected by Tea Soul to offer a tasting experience and a deeper understanding of the complex Puer tea category. The leaves come from gardens near Mengzhe, in Menghai County, southern Yunnan. The infusion has a clean, carefully crafted profile without pronounced damp notes. Its fermented character shows balsamic and woody notes, followed by a distinct mineral nuance. It also reveals sweetness reminiscent of herbal liqueurs and the fragrance of freshly baked bread crust. The body is balanced and soft, with a slightly dry, balsamic finish. Origin: Mengzhe, Menghai County - Yunnan, China. Production: The leaves are sun-withered and lightly heated. They are then piled in large heaps, moistened and covered with cloths to begin the accelerated fermentation typical of Puer Shu. The leaves are periodically turned and their moisture controlled. This process lasts 20 to 70 days. Once fermentation is complete, the leaves are spread out to dry and stabilize. They may then be steamed, shaped in a sack or cloth and pressed under a stone or mechanical press. Brewing method: We strongly recommend the Gong Fu Cha method in a Gaiwan of approximately 100 ml. With 5.5 grams of leaves, multiple infusions can be made. Rinse with water at 100 °C, steep for 10 seconds, then continue at the same temperature, adding water and increasing the steeping time by approximately 10 seconds (10-20-30…). For Western-style preparation, use 3 grams of leaves in 150 ml of water at 100 °C for one and a half minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Puer Shu Tea (ripe) Growing Aroma 2019 is carefully selected by Tea Soul to offer a tasting experience and a deeper understanding of the complex Puer tea category. The leaves come from gardens near Mengzhe, in Menghai County, southern Yunnan. The infusion has a clean, carefully crafted profile without pronounced damp notes. Its fermented character shows balsamic and woody notes, followed by a distinct mineral nuance. It also reveals sweetness reminiscent of herbal liqueurs and the fragrance of freshly baked bread crust. The body is balanced and soft, with a slightly dry, balsamic finish. Origin: Mengzhe, Menghai County - Yunnan, China. Production: The leaves are sun-withered and lightly heated. They are then piled in large heaps, moistened and covered with cloths to begin the accelerated fermentation typical of Puer Shu. The leaves are periodically turned and their moisture controlled. This process lasts 20 to 70 days. Once fermentation is complete, the leaves are spread out to dry and stabilize. They may then be steamed, shaped in a sack or cloth and pressed under a stone or mechanical press. Brewing method: We strongly recommend the Gong Fu Cha method in a Gaiwan of approximately 100 ml. With 5.5 grams of leaves, multiple infusions can be made. Rinse with water at 100 °C, steep for 10 seconds, then continue at the same temperature, adding water and increasing the steeping time by approximately 10 seconds (10-20-30…). For Western-style preparation, use 3 grams of leaves in 150 ml of water at 100 °C for one and a half minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
