Shu (ripe) Puer tea Giant King 50g
The shu puer Giant King has the peculiarity of being a totally fermented tea made of big buds. Usually the producers, in fact, choose to use leaves far from the top of the branch for ripe puer and so use the tender and younger ones in raw puer or other kinds of tea production. Because of its character this product, in the cup, will give you flavors capable of surprising even the more veteran drinkers of this kind of tea.
The Giant King tea is a totally fermented or ripe puer made in Yunnan region. In particular these leaves was harvested and fermented for two months in Simao area. A particular thing you can notice in this product is that it is made of quite huge gems instead of the usual standards you can see in a puer shu. This peculiarity give you the chance to taste the effects of fermentation on gems generally used for other kinds of tea and so the result in the cup will taste unique.
At the beginning of the tasting time you can immediately notice that the fermented flavor here is not humid and earthy like in the most of shu puer but it's a bit more dry and remind of something like clay. After some sips you can notice some of the classic features of this kind of tea such as a high mineral feeling in the mouth and soft cooling effect. But the taste which represents more this puer is its malt sweetness also, sometime, similar to the flavor of some wood barrel where rested some liquor. This sweet taste can even remind some Dian Hong tea but, in this case, the fermentation context exalt even more the features in the gems and it supports their giving to the infuse a soft and inviting body.
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 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 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 - 25 - 35 ...)
These leaves could be steep about 10 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.
6g-100ml / 15-25-35... sec / 10 infusions
3g-150ml / 90... sec / 2 infusions
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