The Puer Shu Mini Cake 2009 comes in a slightly different format than usual cakes. It has been pressed into practical discs that, thanks to the thinner area in the center, can be broken in half to be infused in a teapot for more people or for a tasting session with a spacious gaiwan. In the selection of this tea, not only practicality but also the quality of the leaves has been considered. Even without breaking these discs, one can notice that the leaves are very small and there are a good number of buds within the blend. The small leaf generally guarantees a good richness of flavors in the infusion, and this tea is further confirmation of that. In the cup, this puer shu will have an intensity of flavors perfectly enhanced by the round and dense body of the beverage. In terms of flavors, we will find a certain richness that unfolds on the palate in layers. First, we will taste the creamy sweetness of this infusion, which will show its vegetal aspect of chard before ending with slightly earthy and mineral notes. This journey can always be enjoyed, supported by the excellent body of the beverage, which will leave a bit of that sweetness in the aftertaste. The single mini cake of Puer Shu Mini Cake 2009 is round in shape with a groove in the center, resembling a token. To the touch, it is extremely smooth, as the leaves have been pressed very compactly: among the black-brown leaves, numerous bronzed-golden buds can be seen. Once infused, the mini cake releases aromas reminiscent of barrel wood, damp earth, licorice sticks, and, in the end, even grape must and coffee. The color varies, as one proceeds with the infusions, from an amber to a dark orange-cognac, to a dark-amber brown, always maintaining clarity and brightness. The first infusion of Puer Shu Mini Cake 2009 is very soft on the palate and sweet, with slightly smoky notes of wood and a faint roasting that resembles coffee beans. A pleasant sensation of warmth accompanies each sip, descending down the throat and spreading through the rest of the body. With the second infusion, the sweetness becomes more intense and a balsamic note of fennel emerges, along with a clear hint of barrel wood. The initial note of licorice is now much more pronounced and is accompanied by the more classic hint of damp earth and mineral nuances. With the third infusion and those following, woodland components such as dry wood, wet earth, and autumn leaves become predominant. The finish reveals a note of bitter cocoa with a hint of vanilla. The body of this tea, of medium density, is soft on the palate; the persistence is long, with notes of bourbon and underbrush. After harvesting, the leaves are left to wither in the sun for a while at the discretion of the producer, before proceeding to the oxidation blocking phase, similar to that used for green tea production. The peculiarity in this case lies in not heating the leaves as much as is done for green tea, in order to preserve certain enzymes capable of modifying flavors over time. Once cooked, the leaves are gathered in large quantities and formed into piles about 40/50 centimeters high, covered with a cloth, where the fermentation process will occur. Here, the producer must move the leaves and wet them so that fermentation proceeds steadily and is distributed homogeneously. Once this processing is completed, which can last from 20 to 70 days, the leaves are spread out and left in contact with air so that microorganisms dry out and die, leaving the finished product. The mass of leaves thus obtained will be pressed to favor better transport and aging conditions. To press the leaves, they are subjected to a strong jet of steam that will soften them from the outside without changing their internal humidity. Once this state is reached, it is enough to place them in a bag and close it very tightly around them to give them the desired shape. The bag will be 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. We highly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 1 mini cake, multiple infusions can be made to best capture all the flavor nuances of the tea. Heat the water to a temperature of 95°C: proceed with a brief rinse of the leaves and then with a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue to use the same leaves, adding more water and increasing the infusion time by 5 seconds each time (20-30-35…). This tea has a longevity of about 8 infusions. For a more classic preparation according to Western style, we recommend half a mini cake in a 200 ml cup with water at 95°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is finished. The infusion timings can be slightly adjusted to your liking to achieve a more or less intense flavor. It is advisable to store in a cool, dry place, away from direct sunlight.
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The Puer Shu Mini Cake 2009 comes in a slightly different format than usual cakes. It has been pressed into practical discs that, thanks to the thinner area in the center, can be broken in half to be infused in a teapot for more people or for a tasting session with a spacious gaiwan. In the selection of this tea, not only practicality but also the quality of the leaves has been considered. Even without breaking these discs, one can notice that the leaves are very small and there are a good number of buds within the blend. The small leaf generally guarantees a good richness of flavors in the infusion, and this tea is further confirmation of that. In the cup, this puer shu will have an intensity of flavors perfectly enhanced by the round and dense body of the beverage. In terms of flavors, we will find a certain richness that unfolds on the palate in layers. First, we will taste the creamy sweetness of this infusion, which will show its vegetal aspect of chard before ending with slightly earthy and mineral notes. This journey can always be enjoyed, supported by the excellent body of the beverage, which will leave a bit of that sweetness in the aftertaste. The single mini cake of Puer Shu Mini Cake 2009 is round in shape with a groove in the center, resembling a token. To the touch, it is extremely smooth, as the leaves have been pressed very compactly: among the black-brown leaves, numerous bronzed-golden buds can be seen. Once infused, the mini cake releases aromas reminiscent of barrel wood, damp earth, licorice sticks, and, in the end, even grape must and coffee. The color varies, as one proceeds with the infusions, from an amber to a dark orange-cognac, to a dark-amber brown, always maintaining clarity and brightness. The first infusion of Puer Shu Mini Cake 2009 is very soft on the palate and sweet, with slightly smoky notes of wood and a faint roasting that resembles coffee beans. A pleasant sensation of warmth accompanies each sip, descending down the throat and spreading through the rest of the body. With the second infusion, the sweetness becomes more intense and a balsamic note of fennel emerges, along with a clear hint of barrel wood. The initial note of licorice is now much more pronounced and is accompanied by the more classic hint of damp earth and mineral nuances. With the third infusion and those following, woodland components such as dry wood, wet earth, and autumn leaves become predominant. The finish reveals a note of bitter cocoa with a hint of vanilla. The body of this tea, of medium density, is soft on the palate; the persistence is long, with notes of bourbon and underbrush. After harvesting, the leaves are left to wither in the sun for a while at the discretion of the producer, before proceeding to the oxidation blocking phase, similar to that used for green tea production. The peculiarity in this case lies in not heating the leaves as much as is done for green tea, in order to preserve certain enzymes capable of modifying flavors over time. Once cooked, the leaves are gathered in large quantities and formed into piles about 40/50 centimeters high, covered with a cloth, where the fermentation process will occur. Here, the producer must move the leaves and wet them so that fermentation proceeds steadily and is distributed homogeneously. Once this processing is completed, which can last from 20 to 70 days, the leaves are spread out and left in contact with air so that microorganisms dry out and die, leaving the finished product. The mass of leaves thus obtained will be pressed to favor better transport and aging conditions. To press the leaves, they are subjected to a strong jet of steam that will soften them from the outside without changing their internal humidity. Once this state is reached, it is enough to place them in a bag and close it very tightly around them to give them the desired shape. The bag will be 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. We highly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 1 mini cake, multiple infusions can be made to best capture all the flavor nuances of the tea. Heat the water to a temperature of 95°C: proceed with a brief rinse of the leaves and then with a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue to use the same leaves, adding more water and increasing the infusion time by 5 seconds each time (20-30-35…). This tea has a longevity of about 8 infusions. For a more classic preparation according to Western style, we recommend half a mini cake in a 200 ml cup with water at 95°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is finished. The infusion timings can be slightly adjusted to your liking to achieve a more or less intense flavor. It is advisable to store in a cool, dry place, away from direct sunlight.
