Sheng (raw) Puer tea old tree leaf cake 2008 357g
The sheng pu er old tree leaf cake of 2008 butch and packed in 2018, is a tea obtained from leaves of Bulang area that, despite of the majority of the products coming from this zone, give in the cup a delicate result with some florel feature on the palate. This characteristic in the tea is quite far from the sustained a sometimes bitter taste profile of Bulang's sheng so it reminds to us how much variety you can find in the pu er kind and how the age of the plant metter.
The leaves of this puer come from Bulang area in the south of China. In order to understand deeply the puer teas we have to take a batter look to 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 puer productions) in the independent prefecture of Xishuangbanna. Here, in the Menghai region, was produced this cake from the Yi pin tang factory in 2018. 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.
Despite the leaves of this tea come from Bulang which is a region famous for the production of flavorful puer they show more fine and delicate characteristics than the average. Tasting the infuse, in fact, you can feel since the beginning a floral sweetness that grows up sip after sip leaving in the aftertaste a particular vegetal flavor slightly bitter. Besides this main feature there is also another vegetal aspect a bit more grassy and dry which will come out followed by a sapid taste similar to the breadcrumbs's one. The peculiar flavor profile of this tea remember us that also in the same geographic area (in this case the Bulang area) we can have really different products depending on the trees where the leaves come from and their age.
Place of origin
Bulang - 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 erh 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 7 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 / 7 infusions
2g-150ml / 90... sec / 2 infusions
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