Long Yuan Bai Hao Sheng Puer Tea Brick 2021 250gr

This brick of Long Yuan Bai Hao Raw Puer Tea won the gold medal in the Pu’er tea tasting competition in 2007: its unique taste combines a sweet and fruity softness that recalls pear with more typically sylvan scents such as resin and fragrant wood. The leaves pressed into this brick come from the mountainous area around the city of Menghai in southern Yunnan.

Tasting – Sight and smell

Long Yuan Bai Hao sheng puer tea brick has pressed leaves of various shades of brown, from deep brown to hazelnut, with many silvery buds. Once infused, they release notes of incense and fragrant wood and sweet fruity hints of ripe pear. The liquor in the cup is a warm and brilliant gold, with a great softness on the palate and a hint of very slight astringency that is perceived only in gong fu cha after the third infusion.

Tasting Notes

GONG FU CHA

The first infusion of Long Yuan Bai Hao Sheng Puer Tea gives fruity notes of pear nectar and hints reminiscent of the thick of the forest, such as dry wood and juniper berries. A note of incense is also distinctly felt, which will remain in the background with each subsequent infusion. The second infusion reveals a citrus scent perceived on the sides of the tongue, which gives a pleasant acidity, as well as light notes of leather and resin. With the third infusion, the woody notes intensify, now almost smoky, but always with a sweetness and freshness that remain in persistence for a long time.

WESTERN

A first sip of Long Yuan Bai Hao Sheng Puer tea offers sweet and fruity hints of pear and pine nuts on the palate, followed by notes of incense, pine wood and resin. Subsequently, the sweet scents evolve into beeswax and propolis, with a fruity and almost sugary aftertaste that makes you want to drink a thousand more cups.

Place of origin

Menghai, Yunnan, China

How to prepare

We strongly recommend infusing Puer Sheng Long Yuan Bai Hao 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.