Sheng (raw) Puer tea ink mountain cake 2010 357g
The 2010 ink mountain puer sheng is a flavorful tea made from leaves mainly from the Bulang area. Harvested in 2008 and pressed in 2010, the tea represents a nice aged and balanced flavor. Among its most evident characteristics in the cup you can find a particular freshness on the palate and a body with a very pleasant oily consistency.
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 better 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 a factory in the Mengku area, was produced this cake 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.
During the tasting session of this sheng puer you can feel an oily feature, either in the taste and the texture, capable of mixing, sip after sip, with the vegetal flavor of this tea. Like in other raw puer also here you can taste the typical vegetal and slightly sweet features which persist in the mouth for long time but, in addition, you'll find a particular refreshing characteristic. This cooling effect, usually, is a feature present in already quite aged puer but here you can have a preview of it capable of exalting the most young vegetal taste of this product.
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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