Puer sheng (raw) tea mini portions 2019 is a very practical product as it is sold in convenient mono servings in the shape of a square or small bowl (called Tuo in China). Both formats of this tea are made from leaves harvested in spring 2019 from the mountainous Wuliang area, located near the city of Dali in the hundred-western part of Yunnan. The squares come in a 2-piece 25g paper pack, while the Tuos come in a cloth bag weighing about 150 grams (about 30 tuos inside). The puer pressed in small squares allow a better inspection of the dried leaves and dilute the flavours in the case of multiple infusions while the mini Tuo release their flavour more immediately and intensely.
Speaking of flavours, the mini portions of puer sheng have a rich vegetal part that is capable of great development during tasting. Initially, there is a grassy sensation which gradually evolves into a slight bitterness and a legume-like flavour. In addition to the broad spectrum of vegetal nuances, this tea shows, especially in the aftertaste, an intense sweetness with a fruity character accompanied by a warming sensation in the mouth.
Puer Sheng Tea Mini portion 50g (the pack contains 2 square mini portions of 25g each)
Puer Sheng Mini Tuo Tea: 150g pack (approx. 30 pieces)
Place of origin
Wuliang – Yunnan, China
After the harvest the leaves whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas. In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time. After being pan-fried the leaves rest during the night time before the last drying phase under the sun in the next day. In this stage the product is called maocha and it is ready to be (eventually) pressed in order to have the best conditions to being transported and aged. At this point, the leaves are passed through a strong jet of steam for a few seconds to make them soft on the outside and then pressed into a small bowl or square shape. To ensure that this structure remains fixed over time, the product is left for hours under a stone or mechanical press while the leaves lose any residual moisture taken up by the steam in the previous phase.
How to prepare
We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation you can put a mini Tuo or square in a gaiwan of about 100 ml to get more infusions with different tastes. After a short preliminary rinse at 100°C to start separating the leaves from their compressed form, an initial infusion of 10 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 5 seconds compared to the previous infusion (10 – 15 – 20…).
These leaves could be steep about 9 times.
For a classic preparation according to the Western style, we recommend a mini Tuo in a 200 ml cup with water at 100°C for a brewing time of two minutes. It would still be preferable to do a prior rinse of about 15 seconds to maximise the flavours of the innermost leaves.
The tea can be filtered for easier tasting and also the above brewing times are purely indicative so can be adjusted according to personal taste.
Store in a cool, dry place away from direct sunlight.