Puer Shu (Cooked) Mini Cakes Ancient Mellow Tea is harvested from ancient trees traditionally intended for puer tea production for hundreds of years. Tea from ancient trees is a complex tea that has been enriched with different nuances of flavors and aromas over time: its liquor is full-bodied, smooth, and enveloping.
Each mini-cake is already the perfect amount for your brew. This tea comes from Mount Bulang, located in Xishuangbanna, Yunnan.
Each package contains seven mini cakes of 7 grams each.
Tasting – Sight and smell
Puer Shu (Cooked) Mini Cakes Ancient Mellow tea takes the form of a small disc about 2 centimetres in diameter and half a centimetre thick, composed of rather compactly pressed leaves. The leaves are whole, medium to large with beautiful colors reminiscent of earth and forest: deep brown, chestnut with rust highlights, buds between gold and coppery. Once infused, the mini cake releases complex, sweetish aromas, with notes of fennel, wood, damp earth, underbrush, and a vaguely spicy, medicinal hint that one might associate with an ancient pharmacy. The liquor is dark orange with amber highlights at the first infusion, then gradually darkens with subsequent infusions until it takes on a very dark brown hue with coffee-colored highlights, impenetrable to light.
GONG FU CHA
The first infusion of Puer Shu (Cooked) Mini Torte Ancient Mellow tea already fully reveals its incredibly smooth and sweet character, with notes of underbrush and a slight hint of leather and wild fennel. With the second infusion, a peat and vanilla note emerges at the same time, reminiscent of some whiskey or bourbon. With the third and following infusions, the body becomes increasingly dense and enveloping: a balsamic note appears accompanied by hints of bark and a finish that has the notes of old wood and dark chocolate. The persistence is long, with notes of underbrush that linger long to envelop the palate. The body is soft as velvet; no bitterness or astringency. An extremely complex and wonderfully enveloping tea that warms the stomach and heart.
Place of origin
Xishuangbanna, Yunnan, China
We strongly recommend infusing this mini cake in the traditional Chinese method (Gong Fu Cha) with a gaiwan or small teapot with a capacity of about 200 ml. Following this preparation, with 7 grams of leaves, multiple infusions can be made that are useful for best tasting all the flavors of the tea.
After a quick rinse of the leaves with water at a temperature of 95°C, an initial infusion of 20 seconds can be made, and, keeping the water at the same temperature, the same leaves can continue to be exploited by adding more water and increasing the previous infusion time by about 5 seconds (20 – 25 – 30…).
For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.
Store in a cool, dry place away from direct sunlight.