The Organic Simao Sheng Puer Cake has a fresh, soft and intense aroma and a slightly astringent taste, well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from the village of Zhengwan, in the famous autonomous province of Puer. The leaves of the organic Simao puer sheng are medium to large in size, with various shades of brown and chestnut and many white-silver buds. The infusion is very aromatic, with notes of cooked fruit, incense, myrrh, camphor, and burnt wood. The liquor in the cup is golden yellow with rosy reflections, has a silky body and presents a slight astringency in the finish. The first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter hints of fruit, such as cooked apple or yellow apple. With the second infusion, the fruity notes become more pronounced and very well-balanced acidic hints appear with the sweet hints. The astringency, although perceivable, is minimal and does not disturb. The third infusion and the following ones produce a softer and sweeter liquor, with camphor notes in the finish. A first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burnt wood, followed by incense notes that leave a pleasant freshness in the mouth. The sweetness is well balanced by the slight astringency, with notes of strawberry tree honey and fruity hints of green apple, accompanied by a slight and pleasant acidity. The persistence is balsamic: the incense notes return with camphor hints that linger on the tongue for a long time. This tea comes from Zhengwan, Puer, China. We recommend infusing the organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C, you can proceed to a first infusion of 10 seconds, and keeping the water at the same temperature, proceed with more infusions increasing the time by 5 seconds each time (10 – 15 – 20…). This tea has a longevity of about 5 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100°C for an infusion time of one minute and a half. The tea can be filtered for easier tasting, and the infusion times mentioned above are purely indicative, so you can also adjust according to your personal taste. It is recommended to store the organic Simao puer sheng tea in a cool and dry place, away from direct sunlight.
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The Organic Simao Sheng Puer Cake has a fresh, soft and intense aroma and a slightly astringent taste, well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from the village of Zhengwan, in the famous autonomous province of Puer. The leaves of the organic Simao puer sheng are medium to large in size, with various shades of brown and chestnut and many white-silver buds. The infusion is very aromatic, with notes of cooked fruit, incense, myrrh, camphor, and burnt wood. The liquor in the cup is golden yellow with rosy reflections, has a silky body and presents a slight astringency in the finish. The first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter hints of fruit, such as cooked apple or yellow apple. With the second infusion, the fruity notes become more pronounced and very well-balanced acidic hints appear with the sweet hints. The astringency, although perceivable, is minimal and does not disturb. The third infusion and the following ones produce a softer and sweeter liquor, with camphor notes in the finish. A first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burnt wood, followed by incense notes that leave a pleasant freshness in the mouth. The sweetness is well balanced by the slight astringency, with notes of strawberry tree honey and fruity hints of green apple, accompanied by a slight and pleasant acidity. The persistence is balsamic: the incense notes return with camphor hints that linger on the tongue for a long time. This tea comes from Zhengwan, Puer, China. We recommend infusing the organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C, you can proceed to a first infusion of 10 seconds, and keeping the water at the same temperature, proceed with more infusions increasing the time by 5 seconds each time (10 – 15 – 20…). This tea has a longevity of about 5 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100°C for an infusion time of one minute and a half. The tea can be filtered for easier tasting, and the infusion times mentioned above are purely indicative, so you can also adjust according to your personal taste. It is recommended to store the organic Simao puer sheng tea in a cool and dry place, away from direct sunlight.
