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Coming from wild tea trees aged 50-80 years.
100g cakes
Pu erh Shu, is characterized by a post-fermentation and maturation of the cakes induced to accelerate the very slow times that we find instead in pu erh Sheng. Pu erh Shu is an innovation from the '80s when the demand for Pu Erh exploded due to the antioxidant and fat-burning properties that this tea possesses. But before the '80s, pu erh was only Sheng, that is, raw; teas that matured over time and refined their taste over the years and decades. A bit like wines. To try to achieve the sweet and delicate notes of vintage pu erh Sheng, China invented a method of accelerated maturation that gives life to pu erh Shu. So unlike Sheng, Shu does not mature over time and does not refine its taste. They have the same properties but the taste is different.
A good Pu erh is the careful work of wisdom, experience, and observation. This tea should be prepared according to the gong fu cha method, which involves small repeated infusions with the same leaves, of short duration with a greater quantity of leaves. Before proceeding with the infusion, the leaves should be rinsed with hot water. The best teapots for Pu erh gong fu cha are the Yixing.
Our Pu Erh Shu is a harvest from 2016, its notes recall the forest and tobacco, the autumn leaves in the forest.
This infusion method follows the principles of gong fu cha, in which the quantity of tea in the teapot is increased and the infusion times are reduced. Its goal is to extract the best taste notes from the leaves.
Are you curious to discover other fantastic flavors of Chinese teas? Visit the page dedicated to these precious products from the East.
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Tags: pu erh, pu'erh, pu er -> pu erh, pu'erh, pu er