The Puer Shu Mini Cake 2009 comes in a format a little different from the usual cakes or tuo we have always presented to you. In fact, it has been pressed into these practical discs which, thanks to the thinner area in the center, can be split into two convenient halves and then infused in a teapot for several people or used for an in-depth tasting session with a gaiwan of good capacity. In choosing this tea, of course, attention was paid not only to practicality but also to the quality of the leaves. Even without breaking these discs, you can see how the leaves of this tea are very small and how there is a good presence of buds within the blend. As we have noted in other products, small leaf generally always guarantees a good richness of flavors in the infusion, given the concentration of flavors in their small mass, 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 that the beverage will take on. On the flavor level, we will also find a certain richness that spreads across the palate in layers. First of all, in fact, we will feel the creamy sweetness of this infusion which will gradually show its vegetal chard-like aspect and then end with a slightly earthy and mineral profile. This whole journey can be enjoyed always supported by the excellent body of this beverage which will finally leave, in the aftertaste, some of that sweetness with which it first presented itself to our palate. Tasting - Sight and smell The single mini cake of Puer Shu Mini Cake 2009 is round in shape with a groove in the center that makes it look very much like a token. To the touch it is extremely smooth, since the leaves have been pressed very tightly: among the black-brown leaves, numerous bronze-golden buds can be seen. Once infused, the mini cake releases aromas reminiscent of barrel wood, damp earth, licorice sticks and, at the end, even grape must and coffee. The color varies as the infusions proceed, from an amber to a dark orange-cognac, up to a dark copper-brown, always maintaining clarity and brightness. GONG FU CHA Tasting Notes The first infusion of Puer Shu Mini Cake 2009 is very smooth on the palate and sweet, with slightly smoky notes of wood and a hint of roasting reminiscent of coffee beans. It is already possible to perceive a pleasant sensation of warmth that accompanies each sip, going down the throat and spreading throughout the body. With the second infusion, the sweetness becomes more intense and a balsamic note of wild fennel emerges, along with a clear hint of barrel wood. The initial licorice note is now much more pronounced and is accompanied by the more classic scent of damp earth and mineral nuances. With the third infusion and those that follow, forest components such as dry wood, wet earth and autumn leaves are 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 undergrowth. Place of origin Yunnan, China Production of puer shu mini cake 2009 After harvesting, the leaves are left to wilt in the sun for a certain time at the producer's discretion before moving on to the oxidation-stopping phase, 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 green tea so that some enzymes are preserved, capable of modifying the flavors over time. Once cooked, the leaves are taken in large quantities and piled to a height of about 40/50 centimeters, then covered with a cloth beneath which the fermentation process will take place. Here the producer will skillfully move the leaves and moisten them gradually so that fermentation advances steadily and is distributed as evenly as possible. Once this processing is complete, which can last from 20 to 70 days, the leaves are spread out and left in contact with the air so that the microorganisms dry out and die, leaving the finished product. The resulting mass of leaves will 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 on the outside 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 of Puer Shu Mini Cake 2009 We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this preparation, with 1 mini cake you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 95°C: briefly rinse the leaves and then perform a first infusion of 20 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 (20-30-35...). This tea has a longevity of about 8 infusions. For a more classic preparation in the 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 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 Shu Mini Cake 2009 comes in a format a little different from the usual cakes or tuo we have always presented to you. In fact, it has been pressed into these practical discs which, thanks to the thinner area in the center, can be split into two convenient halves and then infused in a teapot for several people or used for an in-depth tasting session with a gaiwan of good capacity. In choosing this tea, of course, attention was paid not only to practicality but also to the quality of the leaves. Even without breaking these discs, you can see how the leaves of this tea are very small and how there is a good presence of buds within the blend. As we have noted in other products, small leaf generally always guarantees a good richness of flavors in the infusion, given the concentration of flavors in their small mass, 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 that the beverage will take on. On the flavor level, we will also find a certain richness that spreads across the palate in layers. First of all, in fact, we will feel the creamy sweetness of this infusion which will gradually show its vegetal chard-like aspect and then end with a slightly earthy and mineral profile. This whole journey can be enjoyed always supported by the excellent body of this beverage which will finally leave, in the aftertaste, some of that sweetness with which it first presented itself to our palate. Tasting - Sight and smell The single mini cake of Puer Shu Mini Cake 2009 is round in shape with a groove in the center that makes it look very much like a token. To the touch it is extremely smooth, since the leaves have been pressed very tightly: among the black-brown leaves, numerous bronze-golden buds can be seen. Once infused, the mini cake releases aromas reminiscent of barrel wood, damp earth, licorice sticks and, at the end, even grape must and coffee. The color varies as the infusions proceed, from an amber to a dark orange-cognac, up to a dark copper-brown, always maintaining clarity and brightness. GONG FU CHA Tasting Notes The first infusion of Puer Shu Mini Cake 2009 is very smooth on the palate and sweet, with slightly smoky notes of wood and a hint of roasting reminiscent of coffee beans. It is already possible to perceive a pleasant sensation of warmth that accompanies each sip, going down the throat and spreading throughout the body. With the second infusion, the sweetness becomes more intense and a balsamic note of wild fennel emerges, along with a clear hint of barrel wood. The initial licorice note is now much more pronounced and is accompanied by the more classic scent of damp earth and mineral nuances. With the third infusion and those that follow, forest components such as dry wood, wet earth and autumn leaves are 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 undergrowth. Place of origin Yunnan, China Production of puer shu mini cake 2009 After harvesting, the leaves are left to wilt in the sun for a certain time at the producer's discretion before moving on to the oxidation-stopping phase, 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 green tea so that some enzymes are preserved, capable of modifying the flavors over time. Once cooked, the leaves are taken in large quantities and piled to a height of about 40/50 centimeters, then covered with a cloth beneath which the fermentation process will take place. Here the producer will skillfully move the leaves and moisten them gradually so that fermentation advances steadily and is distributed as evenly as possible. Once this processing is complete, which can last from 20 to 70 days, the leaves are spread out and left in contact with the air so that the microorganisms dry out and die, leaving the finished product. The resulting mass of leaves will 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 on the outside 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 of Puer Shu Mini Cake 2009 We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this preparation, with 1 mini cake you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 95°C: briefly rinse the leaves and then perform a first infusion of 20 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 (20-30-35...). This tea has a longevity of about 8 infusions. For a more classic preparation in the 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 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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