Sheng (raw) pu er tea Yi Pin Shi tuocha 2013 100g
The pu er tea Yi Pin Shi is a product rich of typical falvors of its kind enriched, furthermore, by some years of ageing that give to the infuse a balanced taste and a solid body.
The leaves of this pu er come from Bohai village in the south of China. In order to understand deeply the pu erh teas we have to clear up better the area where these materials come from because usually the place of origin gives also the name to the tea. Here we are in the south of Yunnan (a famous region for pu er productions) in the independent prefecture of Xishuangbanna. Here, in the Menghai region, was produced this tuo (bowl shape) from the Yi pin tang factory in 2015. These information can tell us a lot about the production of the tea especially we could notice it comes from a factory so there is a precise recipe behind it. The tea leaves in this tuo are also quite particular because they are small and this is quite an uncommon feature around the majority of pu er.
During the tasting we could immediately feel that this tea was aged for some years in fact the flavors are well structured and they are linked with each other generating a complex character not easy to decipher. At the beginning we can feel a rounded body with a slight citric taste plus some young wood notes. The more we drink this tea the more we could start to feel a sweetness flavor developing in the throat and then going on the palate while some mineral features make fizzy out mouth. This tea shows a consistent develop in its infusions so we invite you to take a moment for your selves to appreciate better the richness of this tea.
Place of origin
Bohai, Menghai - Yunnan, China
After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before the "kill of green" phase which is similar to the process used in green teas production. Here the main difference is that the leaves aren't heated at the same temperature of a green tea but with a lower one so you could preserve some enzymes which will continue to modify the flavors of teas through the years. The fresh pan-fried materiel is left to rest all the night before going under the final drying process. The dry pu er leaves is called maocha and generally it is pressed to ease the transport and improve the aging. For fulfill this phase the maocha pass through concentrated steam which is able to make the leaves softer without changing their inner humidity level and then the leaves are picked in a bag, shaped, and then leave under a stone or a mechanical press to fix the form and to disperse some more moisture.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20 ...)
These leaves could be steep about 10 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
5.5g-100ml / 10-15-20... sec / 10 infusions
2g-150ml / 90... sec / 2 infusions
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