Sheng (raw) Puer tea golden silk tuocha 2007 100g
This puer 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.
The infuse of this sheng puer, besides the years of aging, preserves in its flavors palette a particular floral note that reminds the aroma of some roses. On the palate you can also feel some of the main effects of the aging process like a soft metallic dryness, an important mineral presence, a dense sensation, almost oily, which this liquid assume during the steeping time and an already seasoned vegetal flavor. All the flavors mentions until now, however, in this tea, find a really particular balance because the floral feature here, albeit delicate, won't never cover by the other flavors typical of the aging process which maintain a linear growing of their intensity in the mouth. In the end, after some steeps of this sheng puer, you can also feel that all the seasoned flavors begin to fade leaving the aforementioned floral flavor the last and persist protagonist on our palate.
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. 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 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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