The Puer Shu Qi Zi Bing Cha Cake tea 357g is an aged and fermented tea, the leaves of which are pressed into a disc shape, typically called a "cake."
Puer Shu tea is known for its velvety, woody flavor. When infused, the liquid has a deep burgundy color and possesses a rich, deep and smooth taste with a dense mouthfeel, fruity flavors and a sweet aftertaste. Subsequent infusions have increasing sweetness and wood notes become more intense, with the appearance of hints of stewed herbs. Puer tea in cake form is a stone-pressed tea and perfect for long-term storage or for private collection.
Location of origin
Gongting Farm, Menghai County, Yunnan Province, China.
Production
Puer Shu Qi Zi Bing cha tea is a microbiologically fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves. It is therefore truly fermented tea, which is often confused with the tea known in the West as black tea (known in China as red tea), which has only undergone a large-scale oxidation process through enzymes naturally present in the tea plant. Mislabeling the oxidation process as fermentation, and therefore naming black teas, such as Assam, Darjeeling or Keemun, as fermented teas has created much confusion. Only tea that, like Puer, has undergone a microbial transformation can properly be called a fermented tea.
Ingredients: cooked Puer tea.
Discover all the benefits of Puer tea.
Preparation
First of all, we recommend using the special Puer tea knife, which is used to break off small pieces from the cake without crushing it excessively. Puer is generally prepared and served in Gongfu style. According to this method, multiple infusions should be made in clay or porous ceramic accessories (such as Purion clay) or in a type of Chinese tea cup called a gaiwan. The best temperature is about 95°C for mature and seasoned Puer. The first infusions should be about 20 seconds, gradually increasing the time of subsequent infusions to a few minutes.
Prolonged infusion can produce dark, bitter and unpleasant infusions. The quality of aged Puer can produce many more infusions with different flavor nuances when the traditional Gongfu method is used.
If you want to infuse this tea with the classic Western method instead, we recommend 3 grams of leaves 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.
Storage: we recommend storing in a cool, dry and dark place.
