Only high-quality, steam-pressed leaves are selected to create Sheng (raw) Guria cake. It is a tea with medium density body, high smoothness and good freshness, pleasant to drink at any time of the day. The bright green liqueur has a mix of herbaceous, vegetal and floral notes.

Tasting – Sight and smell

Puer Sheng Guria tea cake is made up of very large, whole, loosely pressed leaves mixed with stems. The color shades are beautiful: ranging from the lightest and brightest grass green to olive green to the darkest forest green. Wet leaf notes are predominantly vegetal, almost buttery, and floral, with hints of chamomile and white flowers. The liquor is clear and bright, with a paler green-gold hue in the first few infusions and then gradually becoming more charged.

Tasting Notes

GONG FU CHA

The first two infusions of Puer Sheng Guria are characterized by delicate plant notes, reminiscent of the sweetness of thistle and spinach, with the presence of mild but definite umami. With subsequent infusions, notes of white flowers, chamomile, and dandelion emerge, as well as citrusy hints of lemon on the sides of the tongue, while the umami becomes increasingly assertive. With the last few infusions, the more typical characters of a puer sheng can be perceived: a slight hint of leather, accompanied by fruity notes of unripe pear and an almost vanilla-like finish. The body is rather light and silky, astringency minimal. Persistence is medium and distinctly vegetal.

Certainly this is a very distinctive sheng, carrying vegetable and umami notes more typical of a green tea and even notes of white flowers that would suggest a low-oxidation oolong. A complex and surprising tea with incredible evolution in gaiwan.

Place of origin

Georgia

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, 4 grams of leaves can be used in a gaiwan of about 150 ml to make several infusions with different tastes. After a quick rinse of the leaves in water at 95°C, a first 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 …).

For a classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 935°C for an infusion time of 2-3 minutes.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

Store in a cool, dry place away from direct sunlight.