The leaves of this puer come from the village of Bohai which is located in the south of China. In order to go and frame the category of puer teas we must go and explain more about the area where these teas grow because in most cases it is the area itself that gives the distinctive name of each tea. In our case we are in the eastern part of the Yunnan region (famous precisely for the production of puer) in an autonomous prefecture called Xishaungbanna. Here in the Menghai region, this Tuo (bowl shape) was produced in 2013 by the Yi pin tang factory. This information can tell us many things but above all it indicates to us that this tea has passed from a factory which will have used a precise recipe to form this product from which we visually understand involve leaves and buds pretty small and unusual for a puer.
The fact that this tea is few years old can be perceived almost immediately by tasting it because we can already feel how many flavors have been structured and bound together to form a character complex to decipher. At the beginning, in fact, we immediately find a well structured body followed by a slightly citric taste with young wood. As we go on we find in the aftertaste a sweetness which starts to insist in the throat and then pervade our palate as well while a more sparkling and mineral taste appears. This tea presents a really strong development in its infusions and for this reason we invite you to take a moment of calm in order to savor all of its richness.
Place of origin
Bohai, Menghai – Yunnan, China
After the harvest the leaves whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas. The particularity in this case is not to heat the leaves as much as it is done for a green tea in order to preserve some enzymes that can change the flavors over time. Once the leaves are cooked, they are left to rest for one night before finishing the drying process in the sun. Once here, maocha is obtained which will then be pressed in order to promote better transport and aging conditions. To press the leaves they are invested by a strong jet of steam which is able to soften them externally without changing their internal humidity and, once this state is reached, it will be enough to put them in a bag and close it very tightly around them to give them the desired shape. In order for this structure to remain fixed over time, the bag is left for hours under a stone or a mechanical press while the leaves lose that steam with which they had been in contact in the previous phase.
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 it is possible to use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml (3 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 10 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 (10 – 15 – 20…)
This tea has a longevity of about 10 infusions.
For a classic preparation according to the western style we suggest 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100°C for an infusion 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.