Shu Puer Tea (ripe) mini cake 2009 200g

Description

Puer Shu Mini Cake 2009 comes in a format slightly different from the usual cakes or tuocha that we have always presented to you. It has been pressed into these practical discs which, thanks to the thinner area in the centre, can be split into two convenient halves and then infused in a teapot for several people, or used for a thorough tasting session with a generously sized gaiwan. When choosing this tea, we obviously considered not only practicality but also the quality of the leaves. Even without breaking the discs, you can see that the leaves are very small and that there is a good presence of buds in the blend. As we have noted in other products, small leaves generally always guarantee a good richness of flavours in the infusion, given the concentration of flavours within their small mass, and this tea is further confirmation of that. In the cup, this shu puer has an intensity of flavour perfectly enhanced by the rounded, dense body of the drink. The flavour profile is also rich, spreading across the palate in layers. First, we perceive the creamy sweetness of the infusion, which gradually reveals its vegetal chard character and then finishes with a slightly earthy and mineral quality. This entire progression can be enjoyed while supported by the excellent body of the drink, which finally leaves some of the sweetness with which it first appeared on the palate in the aftertaste. Tasting – Appearance and aroma The individual Puer Shu Mini Cake 2009 is round, with a groove in the centre that makes it look very much like a token. It is extremely smooth to the touch, as the leaves have been pressed very compactly; among the black-brown leaves, numerous bronze-gold buds can be seen. Once infused, the mini cake releases aromas reminiscent of barrel wood, damp earth, liquorice sticks and, towards the end, even grape must and coffee. As the infusions progress, the colour changes from amber to a dark cognac orange and finally to a dark copper-brown, always retaining clarity and brightness. Tasting Notes GONG FU CHA The first infusion of Puer Shu Mini Cake 2009 is extremely soft and sweet on the palate, with slightly smoky notes of wood and a hint of roasting reminiscent of coffee beans. A pleasant sensation of warmth can already be felt accompanying every sip, descending into the throat and spreading throughout the body. With the second infusion, the sweetness becomes more intense and a balsamic fennel note emerges, together with a clear scent of barrel wood. The initial liquorice note is also much more pronounced now and combines with the more classic scent of damp earth and mineral nuances. With the third infusion and those that follow, woodland components such as dry wood, wet earth and autumn leaves predominate. The finish reveals a bitter cocoa note with a hint of vanilla. This tea has a medium-density body and 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 wither in the sun for a certain period of time at the producer’s discretion before undergoing the oxidation-stopping stage, which is very similar to the process used to produce green tea. In this case, the distinctive feature lies in not heating the leaves as much as for green tea, so that certain enzymes capable of modifying the flavours over time are preserved. Once cooked, the leaves are gathered in large quantities and formed into piles approximately 40–50 centimetres high, then covered with a cloth beneath which the fermentation process takes place. Here, the producer must skilfully move and gradually moisten the leaves so that fermentation progresses steadily and is distributed as evenly as possible. Once this process, which can last from 20 to 70 days, is complete, 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 is pressed to facilitate transport and ageing. To press the leaves, they are exposed to a powerful jet of steam that softens them externally without changing their internal moisture; once this state is reached, they are placed in a sack and tied very tightly around them to give them the desired shape. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or mechanical press while the leaves lose the steam with which they had been in contact during 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 holding approximately 150 ml. Following this preparation, one mini cake can be used for multiple infusions, allowing you to appreciate all the tea’s nuances of flavour. Heat the water to 95°C: briefly rinse the leaves and then make a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-30-35…). This tea lasts for approximately 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, infusing for 2–3 minutes. For the best tasting experience, we suggest filtering the tea as soon as the infusion time has elapsed. The infusion times we suggest may be slightly adjusted according to personal taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.