Discover the simultaneously sweet and sour taste of Puer Sheng GABA GAPU Grade P Tea: this is a broad-leaf variety of GABA, a special tea processed in an oxygen-free environment that thus develops γ-aminobutyric acid, an excellent ally against stress and high blood pressure. Each cup is a surprise of flavors, ranging from more acidic red fruits to balsamic and sweet notes.
The leaves of this tea, grown and harvested in Myanmar and then processed according to Taiwanese techniques, are derived from the Assamica cultivar of Camellia Sinensis.
Tasting - Sight and Smell
The large rolled leaves of Puer Sheng GAPU Grade P tea exhibit variegated hues, from coppery brown to black, and many golden buds. Even before they are steeped, they give off sweet hints of pipe tobacco and vaguely fruity notes. Once infused, we can detect a balsamic aroma of wood and bark almost reminiscent of eucalyptus, as well as fruity notes of plum. The liquor is amber in color, and the body of this tea is revealed to be medium-bodied, round and enveloping. The astringency is light and in perfect balance with the sweet notes. A complex and elegant tea with highly soothing properties and surprising taste.
Tasting Notes
GONG FU CHA
The first infusion of Puer Sheng GAPU Grade P tea yields a liquor that is both sweet and tart, with hints of currant and plum. Mild vaguely balsamic wood notes then emerge, reminiscent of eucalyptus and camphor. With the second infusion we find hints of cooked fruit and red fruit compote: the sweet taste tends to prevail over the tartness. The third infusion, on the other hand, brings out balsamic hints, as well as woody notes and fruit acidity - notes perfectly balanced by the sweetness and smoothness of the liqueur.
TO THE WEST
A first sip of Puer Sheng GAPU Grade P tea brings with it gentle notes of slightly balsamic wood. The taste is sweet and reminiscent of cooked fruit and punch juice, with a pleasant well-balanced acidity that cleanses the mouth. There are hints of red fruits, such as currant and raspberry, and some spicy notes also emerge in the finish. The persistence is long and fruity, with a good balance between sour and sweet.
Location of origin
Myanmar
Preparation
We strongly recommend infusing this Puer Sheng GAPU Grade P tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Warm the water to a temperature of 90°C and proceed to an initial infusion of 15 seconds. 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 8-9 infusions.
For a more classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 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.
