The Simao Organic Puer Sheng Tea Cake has a fresh, smooth and intense aroma and a slightly astringent taste that is well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from the village of Zhengwan, in the famous autonomous prefecture of Puer. Tasting - Sight and smell: the organic Simao puer sheng tea has medium-large leaves with various shades of brown and chestnut and many white-silver buds. The infusion is very aromatic: there are notes of cooked fruit, incense, myrrh, camphor and burnt wood. The liquor in the cup is golden yellow with pinkish highlights, has a silky body and a slight astringency on the finish. GONG FU CHA tasting notes: the first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter hints of fruit, such as baked apple or yellow apple. With the second infusion, the fruity notes become more pronounced and sour notes appear that are very well balanced with the sweet notes. The astringency, although perceptible, is minimal and not disturbing. The third infusion and the following ones result in a smoother and sweeter liquor, with camphor notes on the finish. IN THE WESTERN STYLE: a first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burnt wood, followed by incense notes that leave a good feeling of freshness on the palate. The sweetness is well balanced by the slight astringency: there are notes of arbutus honey and fruity hints of green apple, with a slight and pleasant acidity. The persistence is balsamic: the incense notes return with camphor hints that remain on the tongue for a long time. Place of origin: Zhengwan, Puer, China. Preparation: we strongly recommend infusing the organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 4 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100 °C, proceed with a first infusion of 10 seconds and, thereafter, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 5 seconds each time (10 - 15 - 20 ...). This tea has a longevity of about 5 infusions. For a classic preparation in the Western style we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. The tea can be filtered for greater ease when tasting and the infusion times indicated above are purely indicative, so you can also adjust them according to your own personal taste. It is recommended to store the organic Simao puer sheng tea in a cool, dry place away from direct sunlight.
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The Simao Organic Puer Sheng Tea Cake has a fresh, smooth and intense aroma and a slightly astringent taste that is well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from the village of Zhengwan, in the famous autonomous prefecture of Puer. Tasting - Sight and smell: the organic Simao puer sheng tea has medium-large leaves with various shades of brown and chestnut and many white-silver buds. The infusion is very aromatic: there are notes of cooked fruit, incense, myrrh, camphor and burnt wood. The liquor in the cup is golden yellow with pinkish highlights, has a silky body and a slight astringency on the finish. GONG FU CHA tasting notes: the first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter hints of fruit, such as baked apple or yellow apple. With the second infusion, the fruity notes become more pronounced and sour notes appear that are very well balanced with the sweet notes. The astringency, although perceptible, is minimal and not disturbing. The third infusion and the following ones result in a smoother and sweeter liquor, with camphor notes on the finish. IN THE WESTERN STYLE: a first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burnt wood, followed by incense notes that leave a good feeling of freshness on the palate. The sweetness is well balanced by the slight astringency: there are notes of arbutus honey and fruity hints of green apple, with a slight and pleasant acidity. The persistence is balsamic: the incense notes return with camphor hints that remain on the tongue for a long time. Place of origin: Zhengwan, Puer, China. Preparation: we strongly recommend infusing the organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 4 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100 °C, proceed with a first infusion of 10 seconds and, thereafter, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 5 seconds each time (10 - 15 - 20 ...). This tea has a longevity of about 5 infusions. For a classic preparation in the Western style we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. The tea can be filtered for greater ease when tasting and the infusion times indicated above are purely indicative, so you can also adjust them according to your own personal taste. It is recommended to store the organic Simao puer sheng tea in a cool, dry place away from direct sunlight.
Prijs inclusief btw
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