The organic shu puer tea (cooked) mini portions is a very convenient product as it is sold in handy single doses in square shape or small bowl (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 packaged in a paper box containing 2 pieces of 20g each, while the Tuo can be found in a fabric bag weighing about 120 grams, containing around twenty pieces. The puer pressed into small squares allows for better inspection of the dried leaves and prolongs the flavors in the case of multiple infusions, while the mini Tuo releases its taste more immediately and intensely. Speaking of flavors, the mini portions of shu puer have a fairly persistent fermented taste that expresses itself in different ways on the palate. In the first sips, there is indeed a very intense sweet flavor in the mouth, followed by various shades of fermented character and a fairly robust body. In this case, the fermentation process results in a slight herbal liqueur taste with hints of wood and a slightly balsamic finish. Given these characteristics, the infusion of this puer in a convenient format represents very well the typical traits of the cooked or shu product category. Shu Puer Tea Mini portion of 40g (the package contains 2 mini square doses of 20g each). Shu Puer Tea Mini Tuo: 120g package (about twenty pieces). Place of origin: Wuliang - Yunnan, China. Production: After harvesting, the leaves are allowed to wither in the sun for some time depending on the producer, before moving to the "kill green" phase, which is 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, in order to preserve some enzymes that can change the flavors over time. Once cooked, the leaves are taken in large quantities and stacked to form large heaps. The vegetable mass thus arranged is then dampened and covered with cloths to retain heat and start the fermentation process. Here, the producer needs to skillfully move the leaves and slightly moisten them gradually to ensure fermentation progresses consistently and distributes as uniformly as possible. Once this process 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 out and die, leaving the finished product. Once this point is reached, one may (optionally) proceed to press the puer to provide the best conditions for transportation and aging. To press the leaves, they are subjected for a few seconds to a strong steam jet to make them soft externally and then pressed into their 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 the residual moisture taken from the steam in the previous phase. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, one can put a mini Tuo or square in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a brief preliminary rinse at 100°C to begin to separate the leaves from their compressed form, one can proceed to a first infusion of 10 seconds, and then maintaining the water at the same temperature, one can continue increasing the time by 5 seconds each time compared to the previous infusion (10 - 15 - 20…). This tea has a longevity of about 7 infusions. For a classic preparation in the Western style, we recommend a mini Tuo in a cup of 200 ml with water at 100°C for an infusion time of two minutes. It would still be preferable to perform a preliminary rinse of about 15 seconds to maximize the flavors of the inner leaves of the Tuo or the square. The tea can be filtered for ease during tasting, and the infusion times mentioned above are merely indicative, so adjustments can be made based on personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
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The organic shu puer tea (cooked) mini portions is a very convenient product as it is sold in handy single doses in square shape or small bowl (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 packaged in a paper box containing 2 pieces of 20g each, while the Tuo can be found in a fabric bag weighing about 120 grams, containing around twenty pieces. The puer pressed into small squares allows for better inspection of the dried leaves and prolongs the flavors in the case of multiple infusions, while the mini Tuo releases its taste more immediately and intensely. Speaking of flavors, the mini portions of shu puer have a fairly persistent fermented taste that expresses itself in different ways on the palate. In the first sips, there is indeed a very intense sweet flavor in the mouth, followed by various shades of fermented character and a fairly robust body. In this case, the fermentation process results in a slight herbal liqueur taste with hints of wood and a slightly balsamic finish. Given these characteristics, the infusion of this puer in a convenient format represents very well the typical traits of the cooked or shu product category. Shu Puer Tea Mini portion of 40g (the package contains 2 mini square doses of 20g each). Shu Puer Tea Mini Tuo: 120g package (about twenty pieces). Place of origin: Wuliang - Yunnan, China. Production: After harvesting, the leaves are allowed to wither in the sun for some time depending on the producer, before moving to the "kill green" phase, which is 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, in order to preserve some enzymes that can change the flavors over time. Once cooked, the leaves are taken in large quantities and stacked to form large heaps. The vegetable mass thus arranged is then dampened and covered with cloths to retain heat and start the fermentation process. Here, the producer needs to skillfully move the leaves and slightly moisten them gradually to ensure fermentation progresses consistently and distributes as uniformly as possible. Once this process 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 out and die, leaving the finished product. Once this point is reached, one may (optionally) proceed to press the puer to provide the best conditions for transportation and aging. To press the leaves, they are subjected for a few seconds to a strong steam jet to make them soft externally and then pressed into their 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 the residual moisture taken from the steam in the previous phase. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, one can put a mini Tuo or square in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a brief preliminary rinse at 100°C to begin to separate the leaves from their compressed form, one can proceed to a first infusion of 10 seconds, and then maintaining the water at the same temperature, one can continue increasing the time by 5 seconds each time compared to the previous infusion (10 - 15 - 20…). This tea has a longevity of about 7 infusions. For a classic preparation in the Western style, we recommend a mini Tuo in a cup of 200 ml with water at 100°C for an infusion time of two minutes. It would still be preferable to perform a preliminary rinse of about 15 seconds to maximize the flavors of the inner leaves of the Tuo or the square. The tea can be filtered for ease during tasting, and the infusion times mentioned above are merely indicative, so adjustments can be made based on personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
