The Puer Shu Mini Tuo Cha Tea 2010 is full of a high, deep ripe aroma, with a smooth liquid. The longer it is kept, the better the aroma and taste will become.
It is made from leaves from ancient tea trees, uses the Shu Cha or cooked production method, whereby the Puer undergoes an additional oxidation step that speeds up the aging process and improves in taste with time.
Location of origin
Menghai area, Yunnan Province, China.
Production
Puer is a microbiologically fermented tea obtained through the action of molds, bacteria and yeasts on the leaves harvested from the tea plant.
Mistakenly labeling the oxidation process as fermentation, and therefore naming black teas, such as Assam, Darjeeling or Keemun, as fermented teas has created endless confusion. Only tea, such as Puer, that has undergone a microbial transformation can properly be called a fermented tea.
Ingredients: puer tea.
Discover all the benefits of puer tea.
Preparation of Puer Shu Mini Tuo Cha 2010 tea
It is generally served Gong Fu style, in clay accessories or in a type of Chinese teacup called gaiwan. The optimum temperature is around 95° C for lower quality Puer and 85-89° C for a good aged Puer.
The tea is steeped for 12 to 30 seconds in the first infusions, increasing from 2 to 10 minutes in the last infusions. The prolonged steeping sometimes used in the West can produce dark, bitter and unpleasant infusions.
Aged Puer can produce many more infusions, with different flavor nuances when the traditional Gong Fu method is used.
CONSERVATION:
Puer Mini Tuo Cha is recommended to be stored in a cool, dry and dark place.
Black Friday 50
