Pu Erh 2009 Raw

PU ERH 2009 SHENG

Yunnan, China, Simao district
Harvested in 2009, aged for 13 years.

Pu Erh is a characteristic category of tea from the Yunnan region in Southeast Asia.
The plants from which these teas come are often ancient, allowed to grow not only in age but also in height.
They have large leaves, many are Da Ye cultivars.
Unlike most teas, Pu Erh improves its taste with age.
It refines by eliminating bitter and herbaceous notes, reaching a roundness that increases year after year.


It is one of the teas that have been consumed in China for a long time, before this beverage became famous in the West.

From the 1980s onwards, interest in Pu Erh has been steadily increasing thanks to its properties, as reported by numerous studies.

This Pu Erh that we offer has been aged for 12 years.
It comes from the Simao district, specifically from the Gu tea factory, which produced these 100g square bricks in that year.

Its taste is intense, with hints of ripe fruit and forest, definitely also a slight note of tobacco.

HOW TO PREPARE A PU ERH TEA

1. To prepare a pot of Pu Erh, first break the cake, this can be done with a knife, preferably with a Pu Erh knife. You get a piece of about 4-5g for a 200ml teapot. Try not to fragment the cake too much.
2. Heat the teapot with hot water that will then be discarded. This serves to heat the teapot and prepare it for infusion.
3. Insert the tea into the teapot and infuse it for 10-15 minutes, then discard it.
   This is the rinsing of the leaves that serves to open them and eliminate impurities and more bitter notes.
4. Proceed with the actual tea infusion, which should not exceed 60 seconds.
5. After the first infusion, leave the leaves in the teapot (without water) for the other infusions.
   The second one is generally short (45-60 seconds) and the following ones become longer gradually.
   Multiple infusions should be done in the same day, otherwise the tea will oxidize.

This infusion method follows the principles of gong fu cha, in which the tea quantities in the teapot are increased and the infusion times are reduced. Its goal is to extract the best taste notes from the leaves.