The Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha comes in a format that may seem a bit strange to us, but which is quite common in China and is called Tuo. This word means "bowl" in Chinese and indicates the shape that the leaves of this tea take once pressed. The advantages offered by the format of this product are: increased ease of transport, the availability of a convenient single serving already ready to use, and, above all, the guarantee of favorable conditions for the puer, so that it can continue to mature its flavors during aging. The Tuo, given its numerous advantages, is also produced in much larger sizes than that of this product. In some cases, you can even find Tuo that weigh a kilogram or more. To better understand this product, it is necessary to delve into the area of origin of its leaves, as, in most cases, it is the place of origin itself that gives the name and the main organoleptic qualities to the tea. This puer, specifically, is mainly composed of the harvest made in the mountainous area around the city of Menghai, in the western part of the Xishuangbanna autonomous prefecture, south of Yunnan. In addition to the camellia leaves, during the pressing of the Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha, dried chrysanthemum flowers were added, which are one of the classic natural elements used in China to flavor a product. The combination of the two elements of this product gives the palate a very long-lasting sweetness rich in nuances. At first, in fact, you will feel the floral sweetness of the chrysanthemum, followed by a slightly bitter vegetal flavor typical of sheng, which, however, will also resolve into a sweet and savory taste. In the aftertaste, after a few sips, the flavor of the tea and chrysanthemum will join together, revealing how they influence each other. This flavored variant of puer can be very useful for getting familiar with sheng, as it softens some of the bitter and tannic traits of this tea, which are more difficult to appreciate at the first tasting. We invite you to try other flavored products in this way, such as the Shu Puer Tea (cooked) with Jasmine Mini Tuocha. Place of origin: Menghai Region, Yunnan - China Production: After harvesting, the leaves of the Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha are left to wither in the sun for a certain period of time, depending on the producer, before moving on to the "kill green" stage, which is similar to that used to produce green tea. The peculiarity, in this case, lies in not heating the leaves as much as is done for green tea, so that some enzymes capable of modifying flavors over time are preserved. Once cooked, the leaves are left to rest overnight before concluding the sun drying. At this stage, the product is called maocha and is ready to be (possibly) pressed, in order to obtain the best conditions for transport and aging. To press the leaves, they are combined with chrysanthemum flowers and passed through a strong jet of steam for a few seconds, to soften them externally. Subsequently, they are gathered in a stocking or bag that will give the product a disc-like shape. To ensure that this structure remains fixed over time, the bag is left under a stone or mechanical press for hours, while the leaves lose the residual moisture absorbed by the steam in the previous phase. Brewing method for Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha: We strongly recommend brewing the Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 1 Tuo, multiple infusions can be made, useful for perceiving all the flavors of the tea. After a quick rinse of the leaves with water at 90°C, a first infusion of 15 seconds can be made, and subsequently, keeping the water at the same temperature, you can continue to use the product by adding more water and increasing the previous infusion time by about 5 seconds (15 - 20 - 25…). For a more traditional preparation according to Western style, we recommend half a Tuo in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest filtering the infusion just after the established maceration time. The infusion timings we suggest can also be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place, away from direct sunlight. Benefits of Sheng Puer Tea (raw): Sheng Puer Teas generally provide a pleasant relaxing effect and a moderate caffeine content. Compared to other teas with an exciting effect (such as green teas), these Puer usually have a more gradual impact over time. They are therefore excellent for promoting concentration for longer periods compared to other teas. Sheng Puer also provides a good amount of antioxidants, but, due to their caffeine content, we invite especially sensitive people to consume them in moderation.
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The Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha comes in a format that may seem a bit strange to us, but which is quite common in China and is called Tuo. This word means "bowl" in Chinese and indicates the shape that the leaves of this tea take once pressed. The advantages offered by the format of this product are: increased ease of transport, the availability of a convenient single serving already ready to use, and, above all, the guarantee of favorable conditions for the puer, so that it can continue to mature its flavors during aging. The Tuo, given its numerous advantages, is also produced in much larger sizes than that of this product. In some cases, you can even find Tuo that weigh a kilogram or more. To better understand this product, it is necessary to delve into the area of origin of its leaves, as, in most cases, it is the place of origin itself that gives the name and the main organoleptic qualities to the tea. This puer, specifically, is mainly composed of the harvest made in the mountainous area around the city of Menghai, in the western part of the Xishuangbanna autonomous prefecture, south of Yunnan. In addition to the camellia leaves, during the pressing of the Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha, dried chrysanthemum flowers were added, which are one of the classic natural elements used in China to flavor a product. The combination of the two elements of this product gives the palate a very long-lasting sweetness rich in nuances. At first, in fact, you will feel the floral sweetness of the chrysanthemum, followed by a slightly bitter vegetal flavor typical of sheng, which, however, will also resolve into a sweet and savory taste. In the aftertaste, after a few sips, the flavor of the tea and chrysanthemum will join together, revealing how they influence each other. This flavored variant of puer can be very useful for getting familiar with sheng, as it softens some of the bitter and tannic traits of this tea, which are more difficult to appreciate at the first tasting. We invite you to try other flavored products in this way, such as the Shu Puer Tea (cooked) with Jasmine Mini Tuocha. Place of origin: Menghai Region, Yunnan - China Production: After harvesting, the leaves of the Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha are left to wither in the sun for a certain period of time, depending on the producer, before moving on to the "kill green" stage, which is similar to that used to produce green tea. The peculiarity, in this case, lies in not heating the leaves as much as is done for green tea, so that some enzymes capable of modifying flavors over time are preserved. Once cooked, the leaves are left to rest overnight before concluding the sun drying. At this stage, the product is called maocha and is ready to be (possibly) pressed, in order to obtain the best conditions for transport and aging. To press the leaves, they are combined with chrysanthemum flowers and passed through a strong jet of steam for a few seconds, to soften them externally. Subsequently, they are gathered in a stocking or bag that will give the product a disc-like shape. To ensure that this structure remains fixed over time, the bag is left under a stone or mechanical press for hours, while the leaves lose the residual moisture absorbed by the steam in the previous phase. Brewing method for Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha: We strongly recommend brewing the Sheng Puer Tea (raw) with Chrysanthemum Mini Tuocha using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 1 Tuo, multiple infusions can be made, useful for perceiving all the flavors of the tea. After a quick rinse of the leaves with water at 90°C, a first infusion of 15 seconds can be made, and subsequently, keeping the water at the same temperature, you can continue to use the product by adding more water and increasing the previous infusion time by about 5 seconds (15 - 20 - 25…). For a more traditional preparation according to Western style, we recommend half a Tuo in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest filtering the infusion just after the established maceration time. The infusion timings we suggest can also be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place, away from direct sunlight. Benefits of Sheng Puer Tea (raw): Sheng Puer Teas generally provide a pleasant relaxing effect and a moderate caffeine content. Compared to other teas with an exciting effect (such as green teas), these Puer usually have a more gradual impact over time. They are therefore excellent for promoting concentration for longer periods compared to other teas. Sheng Puer also provides a good amount of antioxidants, but, due to their caffeine content, we invite especially sensitive people to consume them in moderation.
