Ba Ka Nan sheng puer tea is easily divisible into small single-serving segments for a carefree tea break. It is a sheng (“raw”) puer, that is left to ferment and mature naturally: during this process, the tea’s flavor profile is refined and enriched with aromatic notes. This tea is made from pressed leaves from the mountainous area around the city of Menghai in southern Yunnan.
Tasting – Sight and smell
Tasting Notes
Place of origin
Menghai, Yunnan, China
How to prepare
We strongly recommend infusing Ba Ka Nan sheng puer 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 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 90°C: conduct a short rinse of the leaves and then an initial 15-second infusion. 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 (15 – 20 – 25…).
This tea has a longevity of about 8 infusions.
For a more classic preparation according to the Western style, we recommend 2.5 grams of leaves in a 200-mL cup with water at 90°C for an infusion time of 2 minutes.
For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
Store in a cool, dry place away from direct sunlight.