The Growing Aroma of Puer Shu (cooked) tea 2019 is a product carefully selected by Tea Soul to offer you an even more in-depth tasting experience and a better knowledge of this complex type of tea, which is Puer tea. The gardens from which the leaves of this shu come are located near the town of Mengzhe, in Menghai County. It is from this region located in the far south of Yunnan, in Xishuangbanna Province, that many high-quality puer teas come, thanks to the excellent raw material from the region and the large number of skilled and experienced tea artisans. The infusion of Puer Shu (cooked) Growing Aroma Tea 2019 is able, through its flavours, to demonstrate the extreme care and knowledge of infusion techniques of the tea masters of the Menghai region. From the start, the tea reveals itself as very clean and free of any residual moisture due to processing. On the palate, the fermented aspect of this puer manifests itself through balsamic and woody flavours that also leave a distinct mineral trace in the aftertaste. During tasting, in addition to the characteristic aromas of this category of tea, one can detect a sweet taste similar to that of certain herbal liqueurs and a fragrant smell reminiscent of freshly baked bread crumb. Finally, the body of the infusion is very balanced on the palate, giving both a good sensation of smoothness and a slight balsamic dryness. To discover a style of fermentation with a more pronounced presence in the infusion, still in the Menghai region, we suggest trying Puer Shu (cooked) Menghai Chen Xiang 2019. Place of origin: Mengzhe, Menghai County - Yunnan, China. Production: After harvesting, the leaves of Puer Shu (cooked) Growing Aroma Tea 2019 are left to dry in the sun for a while according to the producer before going through the "green-killing" stage, which is strictly similar to that used to produce green tea. The peculiarity is that the leaves are not heated as much as for a green tea, which preserves certain enzymes capable of modifying the aromas over time. Once cooked, the leaves are taken in large quantities and stacked to form large piles. The plant mass thus arranged is then moistened and covered with cloths to retain heat and allow the fermentation process to begin. Here, the producer will have to skillfully move the leaves and lightly wet them as it progresses so that fermentation advances evenly and is as homogeneous as possible. At the end of this process, which can last from 20 to 70 days, the leaves are spread out and left in contact with air so that the microorganisms responsible for fermentation dry out and die, leaving room for the finished product. Once the finished product is obtained, the puer can optionally be pressed in order to give it the best transport and ageing conditions. To press the leaves, they are passed under a strong jet of steam for a few seconds to soften them on the outside, then collected in a sock or bag that will give the product its generally discoid shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the residual moisture absorbed by the steam during the previous phase. Puer Shu (Cooked) Tea Growing Aroma Tea 2019 infusion method. We highly recommend infusing Puer Shu (cooked) Growing Aroma Tea 2019 according to the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 100 ml. After this preparation, with 5.5 grams of leaves, several infusions can be made to best enjoy all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 100°C, an initial infusion of 10 seconds can be made, and then, keeping the water at the same temperature, the product can be continued by adding water and increasing the previous infusion time by about 10 seconds (10 - 20 - 30...). For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion of one and a half minutes. For a better tasting experience, we advise you to strain the infusion as soon as the brewing time is over. The suggested brewing times can however be slightly modified as you wish to obtain a stronger or more delicate flavour. Store in a cool, dry place away from direct sunlight. Benefits of Puer Shu (cooked) tea Puer Shu (cooked) teas have significant benefits for the digestive system thanks to the richness of microorganisms formed on the leaves during the fermentation process. Daily consumption of this tea in particular promotes greater digestive regularity and an enrichment of the intestinal flora. Puer Shu, in addition to improving digestion, provides the body with a good quantity of minerals and some antioxidants that help maintain good blood oxygenation and, consequently, better circulation. Unlike Puer Sheng, this fermented variant contains less caffeine and is therefore better tolerated, even by those sensitive to the famous stimulant molecule. The stimulation of the nervous system provided by the infusion of Puer Shu tends rather to promote a pleasant feeling of muscle relaxation.
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The Growing Aroma of Puer Shu (cooked) tea 2019 is a product carefully selected by Tea Soul to offer you an even more in-depth tasting experience and a better knowledge of this complex type of tea, which is Puer tea. The gardens from which the leaves of this shu come are located near the town of Mengzhe, in Menghai County. It is from this region located in the far south of Yunnan, in Xishuangbanna Province, that many high-quality puer teas come, thanks to the excellent raw material from the region and the large number of skilled and experienced tea artisans. The infusion of Puer Shu (cooked) Growing Aroma Tea 2019 is able, through its flavours, to demonstrate the extreme care and knowledge of infusion techniques of the tea masters of the Menghai region. From the start, the tea reveals itself as very clean and free of any residual moisture due to processing. On the palate, the fermented aspect of this puer manifests itself through balsamic and woody flavours that also leave a distinct mineral trace in the aftertaste. During tasting, in addition to the characteristic aromas of this category of tea, one can detect a sweet taste similar to that of certain herbal liqueurs and a fragrant smell reminiscent of freshly baked bread crumb. Finally, the body of the infusion is very balanced on the palate, giving both a good sensation of smoothness and a slight balsamic dryness. To discover a style of fermentation with a more pronounced presence in the infusion, still in the Menghai region, we suggest trying Puer Shu (cooked) Menghai Chen Xiang 2019. Place of origin: Mengzhe, Menghai County - Yunnan, China. Production: After harvesting, the leaves of Puer Shu (cooked) Growing Aroma Tea 2019 are left to dry in the sun for a while according to the producer before going through the "green-killing" stage, which is strictly similar to that used to produce green tea. The peculiarity is that the leaves are not heated as much as for a green tea, which preserves certain enzymes capable of modifying the aromas over time. Once cooked, the leaves are taken in large quantities and stacked to form large piles. The plant mass thus arranged is then moistened and covered with cloths to retain heat and allow the fermentation process to begin. Here, the producer will have to skillfully move the leaves and lightly wet them as it progresses so that fermentation advances evenly and is as homogeneous as possible. At the end of this process, which can last from 20 to 70 days, the leaves are spread out and left in contact with air so that the microorganisms responsible for fermentation dry out and die, leaving room for the finished product. Once the finished product is obtained, the puer can optionally be pressed in order to give it the best transport and ageing conditions. To press the leaves, they are passed under a strong jet of steam for a few seconds to soften them on the outside, then collected in a sock or bag that will give the product its generally discoid shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the residual moisture absorbed by the steam during the previous phase. Puer Shu (Cooked) Tea Growing Aroma Tea 2019 infusion method. We highly recommend infusing Puer Shu (cooked) Growing Aroma Tea 2019 according to the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 100 ml. After this preparation, with 5.5 grams of leaves, several infusions can be made to best enjoy all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 100°C, an initial infusion of 10 seconds can be made, and then, keeping the water at the same temperature, the product can be continued by adding water and increasing the previous infusion time by about 10 seconds (10 - 20 - 30...). For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion of one and a half minutes. For a better tasting experience, we advise you to strain the infusion as soon as the brewing time is over. The suggested brewing times can however be slightly modified as you wish to obtain a stronger or more delicate flavour. Store in a cool, dry place away from direct sunlight. Benefits of Puer Shu (cooked) tea Puer Shu (cooked) teas have significant benefits for the digestive system thanks to the richness of microorganisms formed on the leaves during the fermentation process. Daily consumption of this tea in particular promotes greater digestive regularity and an enrichment of the intestinal flora. Puer Shu, in addition to improving digestion, provides the body with a good quantity of minerals and some antioxidants that help maintain good blood oxygenation and, consequently, better circulation. Unlike Puer Sheng, this fermented variant contains less caffeine and is therefore better tolerated, even by those sensitive to the famous stimulant molecule. The stimulation of the nervous system provided by the infusion of Puer Shu tends rather to promote a pleasant feeling of muscle relaxation.
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