The Ancient Puer Green Tea comes from the Bangdong area in southern China. In most cases it is the area where the tea is grown that gives each tea its distinctive name. In this case we are in the south-west part of the Yunnan region (famous precisely for the production of puer) in a region called Lincang. The leaves of this tea come from quite ancient trees whose age is around 100 years. When we observe this data we must always keep in mind that in Yunnan many camellias are in a more wild state and for this reason they can already be very tall trees whose collection of leaves is more impervious.
In the case of the Ancient Green, in fact, the collection is done by hand using stairs to reach the highest points, taking care not to damage the plants during the ups and downs. All the care and selection in this product are of course faithfully reflected in the taste of the infusion which also allows us, through its robust body, to perceive the age of the plant that with its large roots has been able to amass a great wealth of minerals in the tender and new spring leaves. In addition to this mineral character, the tea immediately gives a fruity strawberry sweetness in the mouth which then quickly drops in intensity to leave room for a delicate vegetal taste with floral hints. In the aftertaste you can finally feel the overlapping of these two sweetnesses that will leave a pleasant sensation in the mouth.
Place of origin
Bangdong, Lincang Yunnan, China
After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before the “kill of green” phase which is similar to the process used in green teas production. Here the main difference is that the leaves aren’t heated at the same temperature of a green tea but with a lower one so you could preserve some enzymes which will continue to modify the flavors of teas through the years. The fresh pan-fried materiel is left to rest all the night before going under the final drying process. The dry pu erh leaves is called maocha and generally different maocha are blended to obtain unique flavors combination and pressed into different shapes.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 6 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 – 15 – 20 …)
These leaves could be steep about 8 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.