Mini Tuocha 2012 Shu Puer Tea

The Mini Tuocha 2012 Shu Puer Tea, made from leaves from ancient trees, uses Shu Cha, the classic process common to all puer shu, with a processing stage in huge heated rooms in which the leaves are spread out on the floor and piled, repeatedly soaked and then covered with cloths to speed up the fermentation process (“shu” means, precisely, “cooked”).

The profile is aromatic and sweet, with a soft, enveloping body.If properly stored, its flavor will intensify and become more complex over time through aging.

Each mini Tuo Cha is individually packaged in 5-6 gram pieces, perfect for a small teapot if used whole or suitable for a single cup if crumbled to make smaller portions.

Place of origin

Manen village, Menghai, Yunnan province of China.

Production

Aged Puer tea is characterized by a fermentation process by microorganisms that change its taste and aroma.

This type of Puer tea, also often called “ripened” or “cooked,” has a rich, smooth flavor with a hint of underbrush and moist earth. Unlike many other teas that should be consumed immediately after production, such as green and white teas, Puer tea can be infused immediately or it can be stored and aged for many years, just like a good wine.

Most Puer teas are classified according to the year they were produced and according to the region where they were grown, just like many vintages of wine. In fact, when it comes to Puer tea, the longer it is properly stored and aged, the more complex the flavor becomes and the more valuable the tea becomes.

How to Prepare Mini Tuocha 2012 Shu Puer Tea

It is generally expected that Puer will be served Gong Fu style, usually in Yixing accessories or in the traditional Chinese tea cup, called 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 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 – 25 – 30 – 35…).

This tea has a longevity of 8 infusions.

Prolonged Western-style infusion can produce dark, bitter and unpleasant infusions. The aged quality of Puer can produce many more infusions, with different shades of flavor when the traditional Gong Fu method is used.

Storage: Store in a cool, dry and dark place.