Puer sheng (raw) mini-portion tea is a very convenient product as it is sold in convenient square or small bowl-shaped single servings (called Tuo in China). The mini bricks are made from leaves from the Wuliang mountainous area, located near the city of Dali in the hundred-western part of Yunnan. The puer pressed in small squares allow the dried leaves to be better inspected and the flavors to be diluted in the case of multiple infusions while the mini Tuo releases their taste more immediately and intensely.
About flavors, the mini portions of puer sheng have a rich vegetable part capable of great development during tasting. At first there can be an herbaceous sensation that gradually evolves acquiring a slight bitterness and a legume-like savoriness. In addition to the broad spectrum of vegetal nuances this tea shows, especially in the aftertaste, an intense sweetness with a fruity character accompanied by a warm mouthfeel.
Location of origin
Wuliang - Yunnan, China
Production
After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before going through the "green killing" stage which is purely 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 transport and aging. At this stage the leaves are passed through a strong jet of steam for a few seconds so that they are made soft on the outside and then pressed into their small bowl or square shape. To ensure that this structure remains fixed over time, the product 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 step.
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can put a mini Tuo or square in a gaiwan of about 100 ml to get multiple infusions with different tastes. After a short preliminary rinse at 100°C to start separating the leaves well from their compressed form, one can proceed with an initial infusion of 10 seconds, and after that, keeping the water at the same temperature, one can proceed by increasing the time each time by 5 seconds from the previous infusion (10 - 15 - 20...)
This tea has a longevity of about 9 infusions.
For a classic preparation according to the Western style, we recommend a mini Tuo in a 200 ml cup with water at 100°C for an infusion time of two minutes. However, it would be preferable to do a prior rinse of about 15 seconds to make the most of the flavors of the innermost leaves in the Tuo or square.
The tea can be filtered for ease when tasting and also the infusion times given here above are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool, dry place away from direct sunlight.
