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Organic shu (ripe) puer tea in mini portions is a very practical product, as it is sold in convenient single-serving portions in a square or small-bowl shape, called Tuo in China. Both formats of this tea are made with leaves from the mountainous Wuliang area, located near the city of Dali in the central-western part of Yunnan. The squares are collected in a paper package containing 2 pieces of 20 g each, while the Tuo portions come in a cloth bag weighing approximately 120 grams and therefore containing around twenty pieces. Puer pressed into small squares allows the dried leaves to be inspected more easily and the flavors to be spread out over multiple infusions, while the mini Tuo portions release their flavor more immediately and intensely. As for the flavors, the mini shu puer portions have a fairly persistent fermented taste, capable of expressing itself in different ways on the palate. In the first sips, an intensely sweet flavor can be perceived in the mouth, followed by various fermented nuances and a fairly full body. In this case, the fermentation process produces a slight herbal liqueur flavor, with woody notes and a slightly balsamic finish. Given these characteristics, the infusion of this conveniently shaped puer very clearly represents the typical traits of the ripe or shu product category. Place of origin: Wuliang - Yunnan, China Production After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the “kill-green” stage, which is broadly similar to that used to produce green tea. The particularity in this case lies in not heating the leaves as much as is done for green tea, so that certain enzymes capable of changing the flavors over time are preserved. Once cooked, the leaves are collected in large quantities and stacked to form large piles. The plant material arranged in this way is then moistened and covered with cloths, so that heat can be retained and the fermentation process can begin. At this stage, the producer must skillfully move the leaves and lightly moisten them as needed, so that fermentation progresses steadily and is distributed as evenly as possible. Once this process, which can last from 20 to 70 days, is complete, the leaves are spread out and left in contact with the air, so that the microorganisms responsible for fermentation dry out and die, leaving the finished product. At this point, the puer may optionally be pressed, giving it the best conditions for transport and aging. To press the leaves, they are exposed for a few seconds to a strong jet of steam, making them soft on the outside, and are then pressed into a small-bowl or square shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or mechanical press, while the leaves lose the residual moisture absorbed from the steam during the previous stage. Preparation We strongly recommend infusing this tea using the traditional Chinese gong fu cha method, to best enjoy these leaves. Following this preparation, a mini Tuo or square can be placed in a gaiwan of approximately 100 ml, allowing several infusions with different flavors. After a brief preliminary rinse at 100 °C, to begin separating the leaves properly from their compressed shape, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion: 10 - 15 - 20… This tea can provide approximately 7 infusions. For a classic preparation in the Western style, we recommend using one mini Tuo in a 200 ml cup, with water at 100 °C, for an infusion time of two minutes. It would still be preferable to perform a preliminary rinse of approximately 15 seconds, to make the most of the flavors of the leaves inside the Tuo or square. The tea can be filtered for easier tasting, and the infusion times indicated above are purely approximate, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Organic shu (ripe) puer tea in mini portions is a very practical product, as it is sold in convenient single-serving portions in a square or small-bowl shape, called Tuo in China. Both formats of this tea are made with leaves from the mountainous Wuliang area, located near the city of Dali in the central-western part of Yunnan. The squares are collected in a paper package containing 2 pieces of 20 g each, while the Tuo portions come in a cloth bag weighing approximately 120 grams and therefore containing around twenty pieces. Puer pressed into small squares allows the dried leaves to be inspected more easily and the flavors to be spread out over multiple infusions, while the mini Tuo portions release their flavor more immediately and intensely. As for the flavors, the mini shu puer portions have a fairly persistent fermented taste, capable of expressing itself in different ways on the palate. In the first sips, an intensely sweet flavor can be perceived in the mouth, followed by various fermented nuances and a fairly full body. In this case, the fermentation process produces a slight herbal liqueur flavor, with woody notes and a slightly balsamic finish. Given these characteristics, the infusion of this conveniently shaped puer very clearly represents the typical traits of the ripe or shu product category. Place of origin: Wuliang - Yunnan, China Production After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the “kill-green” stage, which is broadly similar to that used to produce green tea. The particularity in this case lies in not heating the leaves as much as is done for green tea, so that certain enzymes capable of changing the flavors over time are preserved. Once cooked, the leaves are collected in large quantities and stacked to form large piles. The plant material arranged in this way is then moistened and covered with cloths, so that heat can be retained and the fermentation process can begin. At this stage, the producer must skillfully move the leaves and lightly moisten them as needed, so that fermentation progresses steadily and is distributed as evenly as possible. Once this process, which can last from 20 to 70 days, is complete, the leaves are spread out and left in contact with the air, so that the microorganisms responsible for fermentation dry out and die, leaving the finished product. At this point, the puer may optionally be pressed, giving it the best conditions for transport and aging. To press the leaves, they are exposed for a few seconds to a strong jet of steam, making them soft on the outside, and are then pressed into a small-bowl or square shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or mechanical press, while the leaves lose the residual moisture absorbed from the steam during the previous stage. Preparation We strongly recommend infusing this tea using the traditional Chinese gong fu cha method, to best enjoy these leaves. Following this preparation, a mini Tuo or square can be placed in a gaiwan of approximately 100 ml, allowing several infusions with different flavors. After a brief preliminary rinse at 100 °C, to begin separating the leaves properly from their compressed shape, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion: 10 - 15 - 20… This tea can provide approximately 7 infusions. For a classic preparation in the Western style, we recommend using one mini Tuo in a 200 ml cup, with water at 100 °C, for an infusion time of two minutes. It would still be preferable to perform a preliminary rinse of approximately 15 seconds, to make the most of the flavors of the leaves inside the Tuo or square. The tea can be filtered for easier tasting, and the infusion times indicated above are purely approximate, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
