The 2009 Puer Shu Mini Cake Tea comes in a somewhat different format from the usual cakes or yours that we have always presented to you. It has, in fact, been pressed into these handy discs that, thanks to the thinner area in the center, can be portioned into two convenient halves for later infusing into a teapot for several people or for being able to have an in-depth tasting session with a good-sized gaiwan.
In choosing this tea, of course, we looked not only at convenience but also at the quality of the leaves. Even without breaking these discs one can see how the leaves of this tea are very small and how there is a good presence of buds within the blend. As we have noticed in other products, the small leaf generally always guarantees a good richness of flavors in the infusion given the concentration of flavors there is in their small mass and this tea is a further confirmation of that.
In the cup this puer shu will turn out to have an intensity of flavors perfectly enhanced by the round and dense body that the drink will take on. At the level of flavors we will also find a certain richness that goes on the palate as if by layers. First, in fact, we will feel the creamy sweetness of this infusion that will gradually show its vegetal aspect of chard and then end with a slightly earthy and mineral aspect. All this pathway can be enjoyed always supported by the excellent body of this drink that will finally leave, in the aftertaste, some of that sweetness with which it had presented itself to our palate.
Tasting - Sight and Smell
Tasting Notes
Location of origin
Yunnan, China
Puer shu mini cake tea production 2009
After harvesting, the leaves are left to wither in the sun for a certain amount of time at the producer's discretion before going through the oxidation blocking stage, purely similar to that used to produce green teas. The peculiarity 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 flavors over time are preserved. Once cooked, the leaves are taken in large quantities and stacks of them are made about 40 to 50 centimeters high then covered with a cloth under which the fermentation process will take place. Here the producer will have to skillfully move the leaves around and wet them as he goes to ensure that the fermentation progresses steadily and is as evenly distributed as possible. Once this process, which can last from 20 to 70 days, is completed, the leaves are expanded and left in contact with the air so that the microorganisms dry out and die, leaving the finished product. The resulting 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 varying 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. In order for this structure to remain fixed over time, the bag is left for hours under a stone or mechanical press while the leaves lose that steam with which they had been in contact in the previous stage.
Preparation of Puer Shu Mini Cake 2009 Tea
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 1 mini cake that are useful for best capturing all the flavor nuances of the tea.
Heat the water to a temperature of 95°C: proceed to briefly rinse the leaves and then to an initial infusion of 20 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 (20-30-35...).
This tea has a longevity of about 8 infusions.
For a more classic preparation in the Western style, we recommend half a mini cake in a 200 ml cup with water at 95°C for an infusion time of 2-3 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.
