Mini Cake 2009 Shu (cooked) Puer Tea 200g

Puer Shu Mini Cake 2009 tea comes in a format a little different from the usual cakes or yours that we have always presented to you. It has, in fact, been pressed into these handy discs, which, thanks to the thinner area in the center, can be portioned into two convenient halves for later infusion into a teapot for several people or to be able to have an in-depth tasting session with a well-capacity gaiwan.

In choosing this tea, of course, we looked not only at practicality but also at the quality of the leaves. Even without breaking these discs, one can see that the leaves of this tea are very small and that there is a good presence of buds within the blend. As we have noted in other products, the small leaf generally always ensures a good richness of flavor in the infusion given the concentration of flavors in their small mass, and this tea further confirms this.

In the cup, this puer shu will turn out to have an intensity of flavors perfectly enhanced by the round, dense body 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 brew, which will gradually show its vegetal beet aspect and then end with a slightly earthy, mineral aspect. All this journey 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

Place of origin

Yunnan, China

Production of Mini Cake 2009 Shu Puer Tea

After harvesting, the leaves are allowed to wither in the sun for a certain amount of time at the producer’s discretion before moving on to the oxidation-blocking stage, purportedly similar to that used to produce green teas. The special feature in this case lies in not heating the leaves as much as is done for a green tea so that certain enzymes that can change 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 they go so that fermentation advances steadily and is distributed as evenly as possible. Once this processing is completed, which can take 20 to 70 days, 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 which is able to soften them externally without changing their internal humidity 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. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or mechanical press while the leaves lose that vapor 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. Following this preparation, multiple infusions can be made with 1 mini cake that are useful to best capture 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 20-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 (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 95°C water for a brewing time of 2-3 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.