The puer tea Sheng Xia Guan Canger Tuocha is made from tea leaves harvested at the beginning of the 2010 spring season in the Lincang area (southwest Yunnan prefecture). The drink has a bright orange color and a sweet taste with a slightly smoky edge.
Tasting - Sight and Smell
The 2010 Puer Sheng Xia Guan Canger Toucha Tea has a mushroom head shape and tightly pressed leaves of mixed hues: brown almost black, brown with red highlights and golden white from the buds in which it is rich. Once infused, the leaves give off a sweet aroma with fruity and honey notes, hints of burnt wood and a hint of incense. The liqueur in the cup is a deep orange with amber highlights and a medium body, soft on the palate.
Tasting Notes
GONG FU CHA
With the first infusion, the 2010 Puer Sheng Xia Guan Canger Toucha Tea reveals itself to be very sweet and very aromatic, with hints of lime honey, hints of incense and empyreumatic notes reminiscent of burnt wood. The second infusion brings out the empyreumatic notes even more intensely and there are hints of underbrush. There are very well balanced citric and fruity quince notes, which in the third infusion give way to light hints of leather. There are always light smoky notes and a fruity sweetness that becomes stronger here. The persistence is sweet and reminiscent of forest honeydew.
To the WEST
When infused in the West, 2010 Puer Sheng Xia Guan Canger Toucha Tea reveals all its smoothness and sweetness. The opening notes are honey and maple syrup, followed by fruity notes of pear and quince. Empyreumatic notes of burnt wood and incense also emerge, evolving into almost balsamic hints of resin and eucalyptus, lending remarkable freshness in persistence as well.
Location of origin
Lincang, Yunnan, China
Preparation
We strongly recommend infusing the 2010 Puer Sheng Xia Guan Canger Toucha Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made 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 times can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing the 2010 Puer Sheng Xia Guan Canger Toucha Tea in a cool, dry place away from direct sunlight.
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