Description
This Pu'er dark tea comes to us from Yunnan, the traditional Pu'er tea-growing region. Harvested from medium-sized leaves on wild tea bushes, it offers a smooth, creamy liquor with a rich texture. Its well-balanced notes recall hay, earth, cereals and rice water. Its flavors become even fuller with the second infusion.
Origin: China, Yunnan province, Lincang region, Bingdao
Terroir: Tea leaves are harvested from wild, untreated trees.
History/tradition: tea was originally compressed into wafers to simplify storage and transport, and was thus also easier to monetize in trade. The most common wafer is 357 grams (equivalent to 7 Liang, the traditional Chinese unit of weight), but there are compressed teas in other weights and shapes, like this 100gr wafer, or our nest-shaped Tuo cha, for example.
Altitude: 2200 m.
Variety and cultivar: Large-leaf Assamica, Da Ya Zhong wild tea bushes
Type of tea bushes: wild
Type: cooked (shu)
Harvest: spring 2021
Production method: this Pu'er has been post-fermented using the Wo Dui method, invented in the 70's. This process shortens the refining time of a slow fermentation that takes place over time.
Weight and format: 100g compressed wafer
Aromatic profile: a round, sweet Pu'er with hints of cereals such as toasted buckwheat, red azuki beans and wheat. There's also a hint of earthiness and damp woodiness from the fermentation process. A delicate, gourmet tea.
- Texture : Round
- Taste : Sweet
- Notes : Moist wood, wheat, toasted buckwheat, rice water, red bean, forest honey, hay.
Western-style infusion:
- Hot tea: 10g/1L, 4 minutes at 90°C for a more earthy but mouth-filling profile or 10g/1L, 2 minutes at 100°C to accentuate the roundness and cereal side.
- Iced tea: 10g/1L for 1 hour at room temperature.
Chinese-style infusion: with Gong Fu Cha, 4g/100ml, 90 to 100°C, 40 seconds for the first infusion, then 20 seconds for the next six infusions. The infusion time is then gradually increased to suit your tastes. This method enhances the spicier profile of this tea.
More tips? simply break off a small part of the cake with a knife or Pu Erh pick to recover the leaves. Watch Arnaud Dhénin's video tutorials on Pu Erh tea on our YouTube channel and read all about this tea on his blog.
| Please note: Pu'er is a protected appellation, and can only be claimed by teas from Yunnan, made from large-leaf varieties and using a specific process. |
Ingrédients
Dark Shu tea from China
Préparation
Multiple Chinese infusions: 4g/10cl, rinse, 90-100°C, 40 sec., then 20 sec. for next brews.
