The Puer Sheng Mushroom Shape Tuocha Tea has a peculiar mushroom shape that makes it easy to handle. The pressed leaves come from the crop located in the mountainous area around the city of Menghai in southern Yunnan. Curiously, this tea was specifically created as a tribute to the Dalai Lama in Tibet.
Tasting - Sight and Smell
Puer Sheng Mushroom Shape Tuocha Tea, as the name suggests, has a mushroom-shaped pressed texture. The leaves have a melange of colors ranging from green, to brownish-brown with silvery tips given by the high presence of buds. Once infused, the leaves have sweet aromas of ripe pear, incense and pine needles. The liquor is golden, lighter in the first Oriental infusions and gradually more charged in the following infusions. The body is light and silky.
Tasting Notes
GONG FU CHA
The first infusion of Puer Sheng Mushroom Shape Tuocha Tea gives notes of incense, as well as the sweetness of pear and wild honey. From the second infusion, balsamic notes become more pronounced, with hints of resin and pine needles. A slight astringency appears, never exaggerated and characteristic of puer sheng. With the third and subsequent infusions, incense returns and slight herbaceous notes are also perceived. The finish is fresh, sweet and with good persistence.
TO THE WEST
The first sip of Puer Sheng Mushroom Shape Tuocha Tea is delicate and sweet: reminiscent of heather honey and at times linden honey. There are notes of incense, which slowly emerge and intensify in the mouth. Distant fruity hints meet almost balsamic and sylvan notes, reminiscent of resin and pine cones. There is almost no astringency, while the persistence is sweet, with notes of incense that linger long on the tongue.
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing Puer Sheng Mushroom Shape Tuocha tea in the traditional Chinese method
(Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful for best capturing all the flavor nuances of the tea.
Heat the water to a temperature of 90°C: proceed to briefly rinse the leaves and then to an initial 15-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25...).
This tea has a longevity of about 8 infusions.
For a more classic preparation in the Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 minutes.
For a better tasting experience, we suggest that you strain the tea as soon as the infusion time is over. Our suggested infusion timings can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing Puer Sheng Mushroom Shape Tuocha tea in a cool, dry place away from direct sunlight.
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