Puer Shu (cooked) Cake Jing Mai Tea 2018 357g
Puer Shu (cooked) Cake Jing Mai Tea 2018 357g
Puer Shu (cooked) Cake Jing Mai Tea 2018 357g
Puer Shu (cooked) Cake Jing Mai Tea 2018 357g
Puer Shu (cooked) Cake Jing Mai Tea 2018 357g

Puer Shu (cooked) Cake Jing Mai Tea 2018 357g

Tea Soul
DESCRIPTION

The leaves of this puer come from the Jing Mai area located in southern China. To go and frame the category of puer teas we need to go and better explain the area where these teas grow since in most cases it is the area itself that gives each tea its distinctive name. In our case we are in the eastern part of the Yunnan region (famous precisely for puer production) in an autonomous prefecture called Xishaungbanna. Here, in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information can tell us many things, but more importantly it indicates that this tea has passed through a factory that will have used a precise recipe to form this product.

This puer shu presents a more multifaceted herbal taste than other fermented teas in our line. From the very beginning, in fact, one will be able to taste a flavor of beets boiled for a long time on the palate that, after being accompanied for a while by a sweet component, will continue to linger in the mouth. While this vegetable flavor will continue to linger on the palate we can see how it changes tending to become a bit more bitter and mineral until it gives us a flavor similar to that of the leaves of some cabbages. Some of the sweetness of this infusion will also persist in the aftertaste but even here there will be a good herbaceous component to keep us company even until the last sips.

Location of origin

Jing Mai - 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 purely similar to that used to produce green tea. The particularity in this case lies in not heating the leaves as much as is done for a green tea so that certain enzymes are preserved that modify the flavors over time. Once the leaves are cooked they are taken in large quantities and stacks of them are made about 40 to 50 centimeters high then covered with a cloth where the fermentation process will take place. Here the producer will have to skillfully move the leaves around and wet them lightly as he goes to ensure that the fermentation advances steadily and is distributed as evenly as possible. Once this process is finished, which can last from 20 to 70 days, the leaves are expanded and left in contact with the air so that the microorganisms dry out and die, leaving the finished product. Once they get here the mass of leaves will be pressed in order to facilitate better transport and aging conditions. To press the leaves they are invested by a strong jet of steam that is able to soften them externally without changing their internal moisture and, once this state is reached, it will be enough to put them in a bag and close it very tightly around them to give them the desired shape. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or mechanical press while the leaves lose that vapor with which they had been in contact in the previous stage.

Preparation

We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 6.5 grams of leaves (about 5 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C you can proceed with an initial infusion of 20 seconds, and after that, keeping the water at the same temperature, you can proceed by increasing the time each time by 5 seconds from the previous infusion (20 - 25 - 30 ...)

This tea has a longevity of about 8 infusions.

For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one 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.

It is recommended to be stored in a cool and dry place away from direct sunlight.

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