Shu (ripe) pu er tea Pine
This shu pu er has precise flavors thanks to a well made processing on the leaves during the fermentation phase. In its category the product shows woody flavors and a less intense taste of humidity in order to exalt even better the different woody aspects in the cup.
This ripe pu er comes from the city of Yuxi, near Kunming, in the heart of Yunnan. Obviously this tea didn't come from plants grown in the city mentioned before so why are we talking about a city and not about the gardens location? This happens because generally the fermentation phase of the processing need wide flat space like the floor of a warehouse instead of the small rural rooms on the mountains. The leaves of this pu er were originated in gardens on the Ailao mountain and then moved in the city to be processed. The fermentation phase here was quite long and intense, in fact, it takes around two months and despite the big impact of humidity during this time the tea feels quite fresh in the aroma and taste.
The infuse has an intense brown color and it started showing some woody notes of flavor. While drinking this tea it also comes out the distinctive feature of this tea which is a fresh and persistent taste similar to the pine leaves. Unlike other ripe pu er this one play on a fresh pungent sensation instead of a humid and ground taste. Drinking this tea feels like being in a pinewood area with some snow around.
Place of origin
Ailao mountain, Xinping region – 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. 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 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (15 - 20 - 25 ...)
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 / 15-20-25... sec / 8 infusions
3g-150ml / 90... sec / 2 infusions
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