This tea is also called “cooked” puer since to allow a good fermentation the leaves are kept covered and we try to make sure that the exothermic chemical reactions that take place in that phase lead to keeping the plant mass at temperatures around 50 degrees Celsius. This form of puer tea from 2010 was processed and pressed in the menghai area starting from small leaves (gong ting) from the mountains of this same area in the east of Xishuangbanna.
The flavors of this infusions are very particular and is presented at the beginning with a vegetable flavor in a fairly structured body, after these flavors without bitterness, a slight earthy flavor reaches the bottom of the tongue which will gradually expand on the palate giving a clear example of the typical flavor that these teas take on thanks to fermentation.
Place of origin
Menghai – Yunnan, China
After the harvest the leaves are let it wilt in the sun for some time before moving on to the “killing the green” phase. Once the leaves are cooked, they are taken in large quantities and stacks of about 40/50 cm in height are made, then covered with a sheet where the fermentation process will take place. Once this process is completed, which can last from 20 to 70 days, the leaves are enlarged and left in contact with the air so that the microorganisms dry out and die leaving the finished product. Once you get here, the mass of leaves will be pressed to promote better transport and aging conditions. To press the leaves they are hit by a strong jet of steam that is able to soften them externally without changing their internal humidity and just put them in a bag and close it very tightly around them to give it the desired shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press while the leaves lose the vapor with which they had been in contact in the previous phase.
Preparation < / h2>
We recommend to infuse this tea in the traditional Chinese method (gong fu cha). 6.5 grams of leaves (about 7 teaspoons) can be used in a 100 ml gaiwan to obtain more infusions with different flavors. After a quick rinse of the leaves in water at 100 ° C, you can proceed with a first infusion of 15 seconds and, after which, keeping the water at the same temperature, you can proceed by increasing the time by 5 seconds each time compared to the previous infusion (15 – 20 – 25 …)