The Puer Shu (Cooked) Tea Growing Aroma 2019 is a product carefully selected by Tea Soul to offer an even more in-depth tasting experience and knowledge regarding the complex type of puer teas.
The gardens from which the leaves of this shu come are located near the city of Mengzhe in Menghai county. From this area in the far south of Yunnan, Xishuangbanna province, come many high-quality puer due to the area's excellent raw material and the large number of skilled and experienced tea artisans.
The infusion of Puer Shu (cooked) Tea Growing Aroma 2019 is able, through its flavors, to demonstrate the extreme care and knowledge of fermentation techniques by the tea masters in the Menghai area.
In fact, from the very beginning, the taste of the tea appears to be very clean and free of any residual moisture from the processing. On the palate, the fermented aspect of this puer comes through with balsamic and woody flavors that also leave a distinct mineral trace in the aftertaste.
During tasting, in addition to the characteristic flavors of this category of tea, one can taste a sweet taste similar to that in some herbal liqueurs and a fragrant hint capable of reminding one of freshly baked bread crumbs.
The body of the infusion, finally, is very balanced on the palate giving both a good feeling of smoothness and a slight balsamic dryness.
To discover a style of fermentation with a more pronounced presence in the infusion, again from the Menghai area, we suggest you try the Puer Shu (cooked) Menghai Chen Xiang 2019 Tea.
Location of origin
Mengzhe, Menghai County - Yunnan, China
Production
After harvesting, the leaves of Puer Shu (cooked) Tea Growing Aroma 2019 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 purportedly 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 modifying the flavors over time are preserved.
Once cooked, the leaves are taken in large quantities and stacked to form large piles. The vegetable mass thus arranged is then moistened and covered with cloths so that heat can be retained and the fermentation process can begin. Here the producer will have to skillfully move the leaves around and wet them lightly as he goes so that the fermentation progresses steadily and is distributed as evenly as possible.
On completion of this process, which can last from 20 to 70 days, the leaves are spread out and left in contact with the air so that the microorganisms responsible for fermentation dry out and die, leaving the finished product. Once there, one can (eventually) proceed to press the puer so as to give it the best conditions to be transported and aged.
To press the leaves they are passed through for a few seconds by a strong jet of steam so as to be made soft externally and, subsequently, they are collected in a sock or sack that will give the product its shape, usually discoidal.
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 residual moisture taken up by the steam in the previous step.
Infusion Method of Puer Shu (Cooked) Tea Growing Aroma 2019
We strongly recommend infusing Puer Shu (Cooked) Tea Growing Aroma 2019 in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. By following this preparation, with 5.5 grams of leaves, multiple infusions can be made that are useful to best taste all the flavors of the tea.
After a quick rinse of the leaves with water at a temperature of 100°C, an initial infusion of 10 seconds can be made, and then, keeping the water at the same temperature, the product can be continued to be exploited by adding more to water and increasing the previous infusion time by about 10 seconds (10 - 20 - 30...).
For a more traditional 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.
For a better tasting experience we suggest that you strain the infusion as soon as the established steeping time is over. Our suggested infusion timings, however, can also be slightly modified to your liking to achieve a more or less intense taste.
It is recommended to be stored in a cool, dry place away from direct sunlight.
Benefits of Puer Shu Tea (cooked)
Puer Shu Teas (cooked) show significant benefits on the digestive system due to the wealth of microorganisms formed on the leaves during the fermentation process. A daily intake of this tea promotes, in particular, a greater digestive regularity and an enrichment of the intestinal flora.
Pu Shu, in addition to improving digestion, provide the body with a good amount of mineral salts and some antioxidants useful in maintaining good oxygenation of the blood and, consequently, better circulation.
Unlike Puer Sheng this fermented variant has lower levels of caffeine thus being more tolerable even for people sensitive to the famous exciting molecule. Rather, the stimulation of the nervous system given by Puer Shu infusion tends to promote a pleasant feeling of muscle relaxation.
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