2010 Xia Guan Canger Toucha Sheng (Raw) Puer Tea

Puer Sheng (Raw) Tea Xia Guan Canger Toucha 2010 250 gr.

42.50€ Taxes included

Xia Guan Canger Toucha raw puer tea is composed of tea leaves harvested early in the 2010 spring season in the Lincang area (southwest Yunnan prefecture). The liquor in this sheng has a bright orange color and a sweet taste, enhanced by a slightly smoky hint. A very complex tea whose sylvan aromas bring to mind a walk in the woods on a clear winter morning.

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SKU: B1120700 Categories: Tea, Puer tea, TrovaPrezzi, Tea puer sheng, COLLECTIONS, Puer Sheng Crudo

Xia Guan Canger Toucha sheng puer tea is made from tea leaves harvested at the beginning of the 2010 spring season in the Lincang area (southwest Yunnan prefecture). The drink has a bright orange color and a sweet taste with a slightly smoky edge.

Tasting – Sight and smell

This 2010 Xia Guan Canger Toucha sheng puer tea has a mushroom head shape and tightly pressed leaves of mixed shades: brown almost black, brown with red highlights, and golden white from the buds in which it is rich. Once infused, the leaves give off a sweet aroma with fruity and honey notes, hints of burnt wood, and a hint of incense. The liquor in the cup is deep orange with amber highlights and medium-bodied, soft on the palate.

Tasting Notes

GONG FU CHA

With the first brew, the 2010 Xia Guan Canger Toucha Sheng Puer Tea reveals itself to be very sweet and very aromatic, with hints of lime honey, hints of incense, and empyreumatic notes reminiscent of burnt wood. The second infusion brings out the empyreumatic notes even more intensely, and hints of underbrush can be detected. There are very balanced citric and fruity notes of quince, which in the third infusion give way to light hints of leather. There are always light smoky notes and a fruity sweetness that becomes stronger here. The persistence is sweet and reminiscent of forest honeydew.

WESTERN

When infused in the West, 2010 Xia Guan Canger Toucha Sheng Puer Tea reveals all its smoothness and sweetness. The opening notes are honey and maple syrup, followed by fruity notes of pear and quince. Empyreumatic notes of burnt wood and incense also emerge, evolving into almost balsamic hints of resin and eucalyptus, giving remarkable freshness even in persistence.

Place of origin

Lincang, Yunnan, China

How to prepare

We strongly recommend infusing 2010 Xia Guan Canger Toucha Sheng Puer Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 90°C: conduct a short rinse of the leaves and then an initial 15-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 – 20 – 25…).

This tea has a longevity of about 8 infusions.

For a more classic preparation according to the Western style, we recommend 2.5 grams of leaves in a 200-mL cup with water at 90°C for an infusion time of 2 minutes.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

It is recommended that 2010 Xia Guan Canger Toucha Sheng Puer Tea be stored in a cool, dry place away from direct sunlight.

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