Puer shu (cooked) tea Qi Zi Bing cha cake 357g

Puer Shu Qi Zi Bing Cha Cake tea 357g is an aged and fermented tea whose leaves are pressed into a disc shape, typically called a “cake.” Puer Shu tea is known for its velvety, woody flavor. When infused, the liquid has a deep burgundy color and possesses a rich, deep, smooth taste with a dense mouthfeel, fruity flavors, and a sweet aftertaste. Subsequent infusions have increasing sweetness and wood notes become more intense, with the appearance of hints of stewed herbs. Puer tea in cake form is stone-pressed and perfect for long-term storage or private collection.

Place of origin

Gongting farm, Menghai county, Yunnan province, China.

Production

Puer Shu Qi Zi Bing cha tea is microbiologically fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves. It is thus truly fermented tea, which is often confused with tea known in the West as black tea (known in China as red tea), which has only undergone a large-scale oxidation process through enzymes naturally occurring in the tea plant. Mislabeling the oxidation process as fermentation, and therefore naming black teas, such as Assam, Darjeeling, or Keemun, as fermented teas has created much confusion. Only tea that, like Puer, has undergone microbial transformation can properly be called a fermented tea. Ingredients: cooked Puer tea.

Discover all the benefits of Puer tea.

How to prepare

First of all, we recommend using the special Puer tea knife, which is used to break off small pieces from the cake without crushing it excessively. Puer is generally prepared and served in the Gongfu style. According to this method, multiple infusions should be made in clay or porous ceramic accessories (such as Purion clay) or in a type of Chinese tea cup called a gaiwan. The best temperature is about 95°C for mature and seasoned Puer. The first infusions should be about 20 seconds, gradually increasing the time of subsequent infusions to a few minutes. Prolonged infusion can produce dark, bitter and unpleasant infusions. The quality of aged Puer can produce many more infusions, with different shades of flavor when the traditional Gongfu method is used. On the other hand, if you want to infuse this tea with the classic Western method, we recommend 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest that you strain the tea as soon as the infusion time is over. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste. Storage: we recommend storing in a cool, dry and dark place.