Shu (ripe) pu er tea France tuocha 2009 100g
The France shu pu er tea takes its name from the great success it obtained in France during the first years of exportation in Europe. the characteristics that make really popular this product were its soft body and its persistent sweetness developed during the fermentation process.
This pu er is produced by a famous Chinese factory called Xiaguan which, following his recipes, blends and presses different maochas coming from all the Yunnan region to obtain a unique and complex taste in their products. This factory was established in 1941 near the city of Dali in the homonym prefecture and, since its begin, it used a lot the shape called tuocha (bowl shape) to press their leaves. The brand Xiaguan grown up a lot through the years also because of their geographic position where they can have an optimal climate to aged their teas.
This tuocha in particular brings the word France in its name because, in the first years of its export in Europe, it conquered the French market with its full-bodied infuse and its persistent sweetness. Analyzing deeply the taste of the infuse in the cup it emerges first a mineral feature which remember the feeling of some limestone rocks and then, in the throat, it starts spreading its creamy sweetness similar to the one obtainable boiling some fleshy herbs for long time. After some sips, on the palate, it shows off also a slight vegetal flavor which remember the smell of a pine forest.
Place of origin
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. After the cooking process big quantities of tea leaves are amassed in pile 40/50 centimeters high and covered with a big sheet to allow the beginning of the fermentation. The producer have to move and wet constantly the leaves in order to achieve an homogeneous fermentation on all the vegetal mass. When this process ends, generally after o period which could take from 20 to 70 days, the leaves were spread all over the floor to let the microorganisms dry, and get loose. The so obtained final product it is generally 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 6.5 grams of leaves (about 5 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 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (20 - 25 - 30 ...)
These leaves could be steep about 8 times.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 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.
6.5g-100ml / 20-25-30... sec / 8 infusions
3g-150ml / 90... sec / 2 infusions
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