Sheng (raw) Puer Tea Bai Ying Shan 2019 200g
The sheng (raw) puer tea Bai Ying Shan 2019 is capable of giving an infuse with and intense freshness because its leaves were grown up at an high altitude.
The sheng (raw) puer tea Bai Ying Shan 2019 is a carefully selected product by Tea Soul meant for giving an even deeper tasting and knowledge experience about the complex kind of puer teas. The leaves of this sheng come from some gardens in the Western part of Lincang Province at an high of around two thousands meters on the sea level on the Bai Ying mountain. The significant altitude exposes the plantation to a great temperature excursion between day and night time which has a positive impact on the flavors development in the raw material.
The flavor profile both the puer Bai Ying Shan brings within the freshness of its place of origin giving to the palate a volatile sensation similar to the one of the vegetation covers by dew in the first hours of the morning. Beyond this aspect the infuse releases quite a persistent sweetness in the mouth followed by an elegant floral scent. The tea doesn’t show any bitterness but it holds a slight astringent effect which reminds, also for its flavor, the skin of some exotic fruits. This product has also a great aging potential.
Place of origin
Bai Ying Shan - Yunnan, China
After the harvest the leaves whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas. In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time. After being pan-fried the leaves rest during the night time before the last drying phase under the sun in the next day. In this stage the product is called maocha and it is ready to be (eventually) pressed in order to have the best conditions to being transported and aged. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form. To maintain the desired the form the sac is putted under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.
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 4 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 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.
5.5g-100ml / 10-15-20... sec / 10 infusions
3g-150ml / 90... sec / 2 infusions
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