Puer Shu (ripe) Growing Aroma 2019 Tea Cake 357g

Puer Shu (cooked) Tea Growing Aroma 2019 is a product carefully selected by Tea Soul to offer an even deeper tasting experience and knowledge regarding the complex type of puer tea. The gardens from which the leaves of this shu come are located near the city of Mengzhe in Menghai County. From this area in the far south of Yunnan, in Xishuangbanna province, come many high-quality puer due to the area’s excellent raw material and the large presence of skilled and experienced tea artisans. The infusion of Puer Shu (cooked) Tea Growing Aroma 2019 is able, through its flavors, to demonstrate the extreme care and knowledge of brewing techniques by tea masters in the Menghai area. In fact, from the very beginning, the tea tastes very clean and free of any residual moisture from the brewing process. On the palate, the fermented aspect of this puer comes through with balsamic and woody flavors that also leave a distinct mineral trace in the aftertaste. During tasting, in addition to the characteristic flavors of this category of tea, a sweet taste similar to that in some herbal liqueurs and a fragrant hint capable of reminding one of freshly baked bread crumbs can be detected. Finally, the body of the brew is very balanced on the palate giving both a good smoothness and a slight balsamic dryness. To discover a fermentation style with a more pronounced presence in the infusion, again from the Menghai area, we suggest you try the 2019 Menghai Chen Xiang Puer Shu (cooked) Tea.

Place of origin

Mengzhe, Menghai county – Yunnan, China

Production

After harvesting, the leaves of Puer Shu (cooked) Tea Growing Aroma 2019 are left to wither in the sun for a certain amount of time depending on the producer before going through the “green killing” stage, which is purportedly similar to that used to produce green teas. The special feature, in this case, lies in not heating the leaves as much as is done for a green tea so that certain enzymes capable of changing flavors over time are preserved. Once cooked, the leaves are taken in large quantities and stacked to form large piles. The plant mass thus arranged is then moistened and covered with cloths so that heat can be retained and the fermentation process can begin. Here the producer will have to skillfully move the leaves around and wet them lightly as he goes to ensure that fermentation advances steadily and is distributed as evenly as possible. Once this process is finished, which can take 20 to 70 days, the leaves are spread out and left in contact with the air so that the microorganisms responsible for fermentation dry out and die, leaving the finished product. Once there, one can (eventually) proceed to press the puer in order to give it the best conditions to be transported and aged. To press the leaves they are passed through for a few seconds by a strong jet of steam so that they are made soft on the outside, and then they are gathered into a sock or sack that will give the product its shape, usually discoidal. To ensure that this structure remains fixed over time the sack is left for hours under a stone or mechanical press while the leaves lose that residual moisture taken up by the steam in the previous step.

Infusion method of Puer Shu (ripe) Growing Aroma Tea 2019

We strongly recommend infusing Puer Shu (cooked) Tea Growing Aroma 2019 in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5.5 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 100°C, a first infusion of 10 seconds can be made, and after that, keeping the water at the same temperature, one can continue to exploit the product by adding more to water and increasing the previous infusion time by about 10 seconds (10 – 20 – 30…). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons)

in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest that you strain the infusion as soon as the set steeping time is over. The infusion times we suggest, however, can also be slightly modified to your liking to achieve a more or less intense taste. We recommend storing in a cool, dry place away from direct sunlight.

Benefits of Puer Shu Tea (ripe)

Puer Shu (cooked) Teas show significant benefits on the digestive system due to the wealth of microorganisms formed on the leaves during the fermentation process. A daily intake of this tea promotes, in particular, greater digestive regularity and an enrichment of intestinal flora. Puer Shu, in addition to improving digestion, provides the body with a good amount of mineral salts and some antioxidants useful in maintaining good oxygenation of the blood and, consequently, better circulation. Unlike Puer Sheng this fermented variant has lower levels of caffeine thus being more tolerable even for people sensitive to the famous exciting molecule. Rather, the stimulation of the nervous system given by Puer Shu infusion tends to promote a pleasant feeling of muscle relaxation.

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