The Puer Sheng (raw) Bai Ying Shan 2019 tea is a product carefully selected by Tea Soul to offer an even more in-depth tasting experience and knowledge regarding the complex type of puer teas.
The gardens from which the leaves of this sheng are sourced are located in the western part of Lincang Province at an elevation of about two thousand meters on Mount Bai Ying. The considerable altitude exposes the plantation to large temperature fluctuations between day and night, which have a positive impact on the development of flavors in the raw material.
The flavor profile of puer Bai Ying Shan carries some of the freshness of its area of origin, giving a very volatile sensation on the palate similar to that of dew-covered vegetation in the early morning hours. This product also has good time-ripening potential: the more years pass, the sweeter and more complex the tea will become in flavors and aromas.
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Tasting - Sight and Smell
Tasting Notes
GONG FU CHA
The first infusion of Bai Ying Shan 2019 puer tea has notes of incense and burnt wood in the opening, followed by sugary hints of fruit nectar. The infusions gradually reveal a vegetal sweetness reminiscent of baked thistle, then acacia honey and finally ripe pear pulp. With the last infusions, the sensation is that of entering a coniferous forest: notes of resin, incense, fir wood and very intense fruity notes follow one another on the palate, all always supported by the sweetness of honey that accompanies us to the end. The persistence is fruity and balsamic, incredibly fresh. The body is medium and enveloping, with no astringency whatsoever.
Location of origin
Bai Ying Shan - Yunnan, China
Production
After harvesting, the leaves are left to wither in the sun for a certain amount of time depending on the producer before going through the "green killing" stage, which is purportedly similar to that used to produce green teas.
The special feature, in this case, lies in not heating the leaves as much as is done for a green tea so that certain enzymes capable of changing flavors over time are preserved. Once cooked, the leaves are allowed to rest overnight before concluding the drying process in the sun. At this stage the product is called maocha and is ready to be (eventually) pressed in order to obtain the best conditions for being transported and aged.
To press the leaves they are passed through for a few seconds by a strong jet of steam so that they are made soft externally and, subsequently, they are collected in a sock or sack that will give the product its shape, usually discoidal.
To ensure that this structure remains fixed over time, the sack is left under a stone or mechanical press for hours while the leaves lose that residual moisture taken up by the steam in the previous stage.
Preparation of Puer Sheng Bai Ying Shan Tea 2019
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. By following this preparation, 5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes.
After a quick rinse of the leaves in water at 90°C, an initial infusion of 20 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (20 - 25 - 30...).
This tea has a longevity of about 10 infusions.
For a classic preparation according to the Western style, we recommend 2.5 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool and dry place away from direct sunlight.
