Puer Tea Shu (ripe) Yunnan Qizi Bing Meng Hai Jin Ya 357g

Puer Tea Shu (ripe) Yunnan Qizi Bing Meng Hai Jin Ya, as indicated by the name, is produced in the Yunnan region of China, known primarily for its large Meng Hai dirato bud tea leaves.

Puer Tea Shu (ripe) Yunnan Qizi Bing Meng Hai Jin Ya 357g is made of fully fermented leaves that, once infused in the cup, give a full-bodied drink in which you can feel the typical flavors of this product in a balanced way. The flavor of the tea is smooth and sweet and the pleasant aroma remains in the mouth for a long time. The smell is delicate and light and the tea leaves give the water a light red color.

Store properly for best flavor.

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Place of origin

Yunnan, China

Production

After harvesting the leaves of Puer Tea Shu (ripe) Yunnan Qizi Bing Meng Hai Jin Ya are left to wither in the sun for a certain time according to the producer before passing to the “green killing” phase which is strictly similar to the one used for making green teas.

In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time. Once cooked, the leaves are taken in large quantities and stacked to form large piles.

The vegetable mass thus arranged is then moistened and covered with cloths in order to retain heat and to start the fermentation process. Here the producer will have to wisely move the leaves and slightly wet them as he/she goes along in order to make the fermentation progress in a constant way and to distribute it as evenly as possible.

Once this process is completed, which can last from 20 to 70 days, the leaves are spread and left in contact with air so that the microorganisms responsible for the fermentation dry up and die leaving the finished product. Once here, 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, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form.

To maintain the desired shape the sac is put under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.

Preparation of Puer Tea Shu (ripe) Yunnan Qizi Bing Meng Hai Jin Ya

We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation it is possible to use 6.5 grams of leaves (about 5 teaspoons) in a gaiwan of about 100 ml (3.4 fl.oz.) in order to obtain more infusions with different tastes.

After a quick rinsing of the leaves in water at 100°C (212°F) a first infusion of 20 seconds can be done and, after that, keeping the water at the same temperature, it can be done increasing each time the time of 5 seconds compared to the previous infusion (20 – 25 – 30…)

This tea has a longevity of about 7 infusions.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.

The tea can be filtered for easier tasting and also the above brewing times are purely indicative so can be adjusted according to personal taste.

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