The organic shu puer tea (cooked) mini portions is a very practical product as it is sold in convenient single doses in square or small bowl shapes (called Tuo in China). Both formats of this tea are made with leaves from the mountainous area of Wuliang, located near the city of Dali in the central-western part of Yunnan. The squares are packed in a paper package of 2 pieces of 20g each, while the Tuo are found in a cloth bag weighing about 120 grams, thus including around twenty pieces. The puer pressed into small squares allows for better inspection of the dried leaves and for flavor dilution in case of multiple infusions, while the mini Tuo releases its taste more immediately and intensely. Regarding flavors, the mini portions of shu puer have a fairly persistent fermented taste, capable of expressing itself in different ways on the palate. In the first sips, in fact, an intense sweet flavor is perceived, followed by various shades of a fermented character and a fairly supported body. In this case, the fermentation process results in a slight herbal liqueur flavor, with hints of wood and a slightly balsamic finish. Given these characteristics, the infusion of this puer in its convenient format very well represents the typical traits of the category of cooked or shu products. Shu Mini Tuo Tea: package of 120g (about twenty pieces). Place of origin: Wuliang - Yunnan, China. Production: after harvesting, the leaves are allowed to wither in the sun for a certain time depending on the producer, before moving on to the "kill green" phase, similar to that used for producing green tea. The peculiarity in this case lies in not heating the leaves as much as for green tea, so as to preserve some enzymes capable of modifying the flavors over time. Once cooked, the leaves are taken in large quantities and piled to form large heaps. The plant mass thus arranged is then moistened and covered with cloths, so as to retain heat and start the fermentation process. Here, the producer must skillfully move the leaves and lightly wet them gradually, so that the fermentation progresses steadily and distributes as evenly as possible. Once this processing is completed, 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 up and die, leaving the finished product. Once here, it is possible (eventually) to proceed to press the puer, so as to give it the best conditions for transport and aging. To press the leaves, they are passed through a strong jet of steam for a few seconds, so as to soften them externally and, subsequently, pressed into their small bowl or square 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 that residual moisture taken from the steam in the previous phase. Preparation: we strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, a mini Tuo or a square can be placed in a gaiwan of about 100 ml to obtain multiple infusions of different tastes. After a short preliminary rinse at 100°C to start separating the leaves well from their compressed form, one can proceed to a first infusion of 10 seconds and, after that, while keeping the water at the same temperature, proceed by increasing each time the time by 5 seconds compared to the previous infusion (10 - 15 - 20…). This tea has a longevity of about 7 infusions. For a classic preparation according to the Western style, we recommend a mini Tuo in a 200 ml cup with water at 100°C for an infusion time of two minutes. It is preferable to still perform a preliminary rinse of about 15 seconds to fully exploit the flavors of the leaves deeper in the Tuo or square. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are meant to be purely indicative, so one can also adjust based on personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
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The organic shu puer tea (cooked) mini portions is a very practical product as it is sold in convenient single doses in square or small bowl shapes (called Tuo in China). Both formats of this tea are made with leaves from the mountainous area of Wuliang, located near the city of Dali in the central-western part of Yunnan. The squares are packed in a paper package of 2 pieces of 20g each, while the Tuo are found in a cloth bag weighing about 120 grams, thus including around twenty pieces. The puer pressed into small squares allows for better inspection of the dried leaves and for flavor dilution in case of multiple infusions, while the mini Tuo releases its taste more immediately and intensely. Regarding flavors, the mini portions of shu puer have a fairly persistent fermented taste, capable of expressing itself in different ways on the palate. In the first sips, in fact, an intense sweet flavor is perceived, followed by various shades of a fermented character and a fairly supported body. In this case, the fermentation process results in a slight herbal liqueur flavor, with hints of wood and a slightly balsamic finish. Given these characteristics, the infusion of this puer in its convenient format very well represents the typical traits of the category of cooked or shu products. Shu Mini Tuo Tea: package of 120g (about twenty pieces). Place of origin: Wuliang - Yunnan, China. Production: after harvesting, the leaves are allowed to wither in the sun for a certain time depending on the producer, before moving on to the "kill green" phase, similar to that used for producing green tea. The peculiarity in this case lies in not heating the leaves as much as for green tea, so as to preserve some enzymes capable of modifying the flavors over time. Once cooked, the leaves are taken in large quantities and piled to form large heaps. The plant mass thus arranged is then moistened and covered with cloths, so as to retain heat and start the fermentation process. Here, the producer must skillfully move the leaves and lightly wet them gradually, so that the fermentation progresses steadily and distributes as evenly as possible. Once this processing is completed, 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 up and die, leaving the finished product. Once here, it is possible (eventually) to proceed to press the puer, so as to give it the best conditions for transport and aging. To press the leaves, they are passed through a strong jet of steam for a few seconds, so as to soften them externally and, subsequently, pressed into their small bowl or square 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 that residual moisture taken from the steam in the previous phase. Preparation: we strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, a mini Tuo or a square can be placed in a gaiwan of about 100 ml to obtain multiple infusions of different tastes. After a short preliminary rinse at 100°C to start separating the leaves well from their compressed form, one can proceed to a first infusion of 10 seconds and, after that, while keeping the water at the same temperature, proceed by increasing each time the time by 5 seconds compared to the previous infusion (10 - 15 - 20…). This tea has a longevity of about 7 infusions. For a classic preparation according to the Western style, we recommend a mini Tuo in a 200 ml cup with water at 100°C for an infusion time of two minutes. It is preferable to still perform a preliminary rinse of about 15 seconds to fully exploit the flavors of the leaves deeper in the Tuo or square. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are meant to be purely indicative, so one can also adjust based on personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
