This brick of raw puer tea Long Yuan Bai Hao won the gold medal in the Pu'er tea tasting competition in 2007.In fact, its unique taste combines a sweet and fruity smoothness reminiscent of pear with more typically sylvan hints such as resin and fragrant wood. The leaves pressed into this brick come from the mountainous area around the city of Menghai in southern Yunnan.
Tasting - Sight and Smell
The Puer Sheng Long Yuan Bai Hao tea brick has pressed leaves of various shades of brown, from deep brown to hazelnut in color, with many silvery buds. Once infused, they give off notes of incense and fragrant wood and sweet fruity hints of ripe pear. The liquor in the cup is a warm, bright gold, with great smoothness on the palate and a hint of very slight astringency that is only noticeable in gong fu cha after the third infusion.
Tasting Notes
GONG FU CHA
The first infusion of Puer Sheng Long Yuan Bai Hao Tea gives fruity notes of pear nectar and hints reminiscent of the forest floor, such as dry wood and juniper berries. A note of incense is also distinctly noticeable, which will remain underlying with each subsequent infusion. The second infusion uncovers a citrusy hint perceived on the sides of the tongue, which gives a pleasant acidity, as well as light notes of leather and resin. With the third infusion, the woody notes intensify, now almost smoky, but always with an underlying sweetness and freshness that linger for a long time.
TO THE WEST
An initial sip of Puer Sheng Long Yuan Bai Hao Tea offers sweet, fruity hints of pear and pine nuts on the palate, followed by notes of incense, pine wood, and resin. Later, the sweet hints evolve into beeswax and propolis, with a fruity, almost sugary aftertaste that makes you want to drink a thousand more cups.
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing Puer Sheng Long Yuan Bai Hao 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 in a cool, dry place away from direct sunlight.
