Organic Shu Puer Tea (cooked) mini portions is a very practical product as it is sold in convenient single servings in square form or in small bowl form (called Tuo in China). Both formats of this tea are made with leaves from the Wuliang mountain area, located near the city of Dali in the central-western part of Yunnan. The squares are packed in a paper box containing 2 pieces of 20 g each, while the Tuo come in a cloth bag weighing about 120 grams and therefore around twenty pieces. The pressed puer in small squares allows the dried leaves to be inspected more easily and the flavors to be distributed over multiple infusions, while the mini Tuo release their taste more immediately and intensely. Speaking of flavors, the mini portions of shu puer have a fairly persistent fermented taste capable of expressing itself in different ways on the palate. Indeed, on the first sips, a very intense sweet flavor is perceived in the mouth, followed by various nuances with a fermented character and a fairly full body. In this case, the fermentation process gives a slight herbal liqueur flavor with woody hints and a slightly balsamic finish. Given the characteristics mentioned, the infusion of this puer in its convenient format very well represents the typical traits of the cooked or shu product category. Shu Mini Tuo Puer Tea: 120 g package (about twenty pieces). Place of origin: Wuliang - Yunnan, China. Production. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the stage of "killing the green", which is very 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 a green tea, so that some enzymes capable of changing flavors over time are preserved. Once cooked, the leaves are taken in large quantities and piled up to form large heaps. The plant mass thus arranged is then moistened and covered with sheets so that heat can be retained and the fermentation process can begin. Here the producer will have to skillfully move the leaves and lightly wet them as time goes by so that fermentation progresses steadily and is distributed as evenly as possible. Once this processing is finished, which can last from 20 to 70 days, 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. Once this stage is reached, the puer can eventually be pressed in order to provide the best conditions for transport and aging. Preparation. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can place a mini Tuo or square in a gaiwan of about 100 ml to obtain several infusions with different flavors. After a brief preliminary rinse at 100 °C to start separating the leaves well from their compressed form, you can proceed with a first infusion of 10 seconds and, thereafter, keeping the water at the same temperature, you can continue increasing the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation, we recommend a 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 do a preliminary rinse of about 15 seconds to make the most of the flavors of the innermost leaves in the Tuo or square. The tea can be strained for greater ease when tasting and the infusion times indicated above are purely indicative, so you can adjust them according to your own personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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Organic Shu Puer Tea (cooked) mini portions is a very practical product as it is sold in convenient single servings in square form or in small bowl form (called Tuo in China). Both formats of this tea are made with leaves from the Wuliang mountain area, located near the city of Dali in the central-western part of Yunnan. The squares are packed in a paper box containing 2 pieces of 20 g each, while the Tuo come in a cloth bag weighing about 120 grams and therefore around twenty pieces. The pressed puer in small squares allows the dried leaves to be inspected more easily and the flavors to be distributed over multiple infusions, while the mini Tuo release their taste more immediately and intensely. Speaking of flavors, the mini portions of shu puer have a fairly persistent fermented taste capable of expressing itself in different ways on the palate. Indeed, on the first sips, a very intense sweet flavor is perceived in the mouth, followed by various nuances with a fermented character and a fairly full body. In this case, the fermentation process gives a slight herbal liqueur flavor with woody hints and a slightly balsamic finish. Given the characteristics mentioned, the infusion of this puer in its convenient format very well represents the typical traits of the cooked or shu product category. Shu Mini Tuo Puer Tea: 120 g package (about twenty pieces). Place of origin: Wuliang - Yunnan, China. Production. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the stage of "killing the green", which is very 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 a green tea, so that some enzymes capable of changing flavors over time are preserved. Once cooked, the leaves are taken in large quantities and piled up to form large heaps. The plant mass thus arranged is then moistened and covered with sheets so that heat can be retained and the fermentation process can begin. Here the producer will have to skillfully move the leaves and lightly wet them as time goes by so that fermentation progresses steadily and is distributed as evenly as possible. Once this processing is finished, which can last from 20 to 70 days, 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. Once this stage is reached, the puer can eventually be pressed in order to provide the best conditions for transport and aging. Preparation. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can place a mini Tuo or square in a gaiwan of about 100 ml to obtain several infusions with different flavors. After a brief preliminary rinse at 100 °C to start separating the leaves well from their compressed form, you can proceed with a first infusion of 10 seconds and, thereafter, keeping the water at the same temperature, you can continue increasing the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation, we recommend a 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 do a preliminary rinse of about 15 seconds to make the most of the flavors of the innermost leaves in the Tuo or square. The tea can be strained for greater ease when tasting and the infusion times indicated above are purely indicative, so you can adjust them according to your own personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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