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Aged Raw Sheng (un-fermented) Pu-erh Brick Duo

$22.00

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Sheng (un-fermented) Pu-erh

 

Aged Raw Brick Duo

 

Appearance: Tightly-folded, slender, dark tea leaves with white tips
Flavor: Refreshing, sweet, flowery with lingering aftertaste
Aroma: ‘forest-floor’ but with a fresh, pleasant softness
Liquor: Bright reddish orange

 

Two 1.75 oz (50 gr) bricks wrapped in bamboo

 

 

Yiwu Tea Growing Area, Mengla County,
Xishuangbanna Prefecture,
Yunnan Province, China

Pressed in 20o8 from 2006 Spring-pluck leaf material
(13-years aged in compression)

Note on Steeping Pu-erh:

Pu-erh is traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

Western-style steeping in a medium – large sized teapot 20 to 32 ounces:

 

Carefully scrape the tea brick to loosen the leaves.
Use 2 teaspoons (3 grams) of tea per 6oz water
Use water that is 200°F-210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 3-4 minutes
Re-steep this leaf 1-2 additional times

 

Asian-style steeping in a small teapot under 10oz or in a gaiwan:

 

Use 4 teaspoons (6 grams) of tea per 6 oz water
Use water that is 200°F-210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 25 seconds
Increase the steeping time an additional 5-to-10 seconds with each re-steep
Re-steep this leaf 4-6 times (or more!)

 

Coming soon!

Unlike most other tea, Pu-erh is made from mao cha and not directly from fresh leaf.

 

So what is mao cha? Mao cha is a simple ‘rough’ manufacture of leaf materials that consists of:

 

plucking
withering (indoors and or outdoors)
firing
rolling & shaping
sun-drying

 

Mao cha is considered both finished tea and half-made tea. It is essentially young sheng Pu-erh and is drunk by villagers in Yunnan as well as being the leaf that all forms of Pu-erh are made from. Mao cha is simple to manufacture but is complex in its diversity. Mao cha can be made from the fresh leaf of one tea garden or be a blend of leaf from an entire tea village or from several tea producing villages within one county.

 

Mao cha can be stored and aged after it is made, or it can be a new blend that is comprised of aged mao cha from different years. It is found in a variety of leaf sizes, too, depending on the location of the tea trees and on the type of local cultivars (size of the leaf)  the mao cha was made from. Mao cha is a great example of the effects of terroir.

 

As you can see, the possibilities and resulting flavors of mao cha are almost endless. All of these variables  result in a staggering choice of mao cha for Pu-erh producers to work with.

Yi Wu Pu Erh is known for its gentle and mild character, in stark contrast to the strong and pungent Ban Zhang Pu Erh; while they are both seen as some of the ‘best’ Pu Erh and are sought after by Pu Erh lovers. For many years, Ban Zhang Pu Erh has been likened to the ‘King’ and Yi Wu to the ‘Queen’ by traditionalists who collect and catalogue the various Pu-erh.

This green (raw) Pu Erh brick was compressed using tea leaves harvested from Yi Wu Mountain in the early spring of 2006, from 100 to 300 year-old arbor wild tea trees. The leaf was sun-dried, hand-sorted, and stored on-site for several years, and then ultimately stone-pressed in 2008. In its compressed form it has been carefully aged for more than 13 years. On infusion, the Yi Wu Raw Pu Erh Tea brick produces a lovely golden red liquor with a quenching and refreshing flavor and a vaporous mouthfeel characteristic of the best Yi Wu Pu Erh.

Note:

Sheng Pu-erh is also known as ‘un-cooked’ or ‘raw’ Pu-erh. t is the un-fermented version of Pu-erh.

Sheng Pu-erh is un-fermented tea when it is young but microbial activity on the leaf will allow the tea to slowly ferment over time when the tea is kept under good storage conditions. Sheng Pu-erh can be drunk now or stored for years to allow this slow microbial transformation of the tea to turn the tea into something rich and full. Similar to the way that a young, French-vinified wine will, over time, transform into a much more complex wine, sheng Pu-erh is prized by collectors and tea enthusiasts for this ability to improve with age.

 

Want to know more?

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