The puer sheng Ba Ka Nan tea is easily divided into small single-serving segments for a carefree tea break. It is puer sheng, "raw," meaning it is left to ferment and mature naturally: during this process, the tea's flavor profile is refined and enriched with aromatic notes. This tea is composed of pressed leaves from the mountainous area around the city of Menghai in southern Yunnan.
Tasting - Sight and Smell
Tasting Notes
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing puer Sheng Ba Ka Nan 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. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
