Puer sheng (raw) Old Tree Leaf Torta 357g tea leaves come from southern China. In order to better understand this product, it is necessary to investigate the area of origin of its leaves as, in most cases, it is the place of origin itself that gives the tea its name and main organoleptic qualities. This puer, specifically, is composed mainly of the harvest from the Bulang mountain area in southern Yunnan. The leaves in question grew in a small, 30-year-old plantation at an average altitude of 1,200 metres. It is a tea harvested in spring and the proportion is one bud, three leaves.
The infusion of Puer Sheng (raw) Old Tree Leaf Tea is mainly characterised by herbal flavours. During the tasting, in particular, pungent herbal flavours accompanied by a moist hint will be detected. Due to the particular time of ripening of this puer, there will be no sweet taste, but there will be a slightly citric taste similar to lemongrass.
Place of origin
Bulang Mountains, 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. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form. To maintain the desired shape the sac is put under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused 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 use 7 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 95°C, an initial infusion of 20 seconds can be made, after which, keeping the water at the same temperature, the time can be increased by 10 seconds each time compared to the previous infusion (30-40…).
This tea has a longevity of about 7 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves (approx. 2 teaspoons) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes.
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.