A green or Sheng style Pu-erh cake made in the Cangyuan area of Yunnan Province. Farm is located on Wa Mountain at an elevation of 2200 metters. This is a region inhabited by the Wa ethnic minority. Morning plucking sessions begin early in the day and are accentuated with lively conversations and the bright headdresses and jewelry of the Wa. Cake was made in 2019.
Lot Notes
Leaves are arbor "big leaves", grown on Wa Mountain. Cake was pressed in April of 2019. Pluck is made of silver tips and leaves. Once compressed, the "freshness" of the leaves is preserved. At the same time, the developing flavors that result from the aging process are ensured by the press of the cake. Cake offered a very drinkable cup in 2019. The intervening period has brought forth new flavors and rounding of notes to be enjoyed. Cake weight is 357 grams.
Tea Facts
Tea was grown in Cangyuan area. Leaves were harvested in April 2019. Pluck is comprised of medium-sized buds and leaves. Wa Mountain' fertile soils and distinctive wet and dry seasons combine to create a tea with high polyphenol and catechin content.
Tasting Notes
Taste is light and clean, offering a steamed-green vegetal, beet sweetness. Best if steeped briefly. Early notes are floral, sweet mineral & round. With a short steeps, one will enjoy a number of infusions holding these flavors and aromas.
Brewing Suggestions
We suggest 5 grams per 8 ounces of water. Another measure to use - break off a teaspoon full of leaf for 8 ounces of water. Use water at boiling temperature, rinse the leaves briefly to awaken them. Re-infuse and steep for 1.5 minutes and taste. Steep for longer period if more taste is preferred. Leaves will steep multiple times.
SKU: P-RAPC-9
Pu-erh & Heicha
Add 30 seconds for each successive steep — flavors evolve.
Pu-erh is the only fermented tea. Known as “aged teas” or black teas, Pu-erhs owe their renown to their processing which allows their flavors to enrich over time. Made in two general styles – raw or uncooked known as Sheng; and cooked or ripe, known as Shou or Heicha. Both styles, loose leaf and compressed, are enjoyed as cakes, bricks, and nuggets.
Shou Pu-erhs have an earthy flavor, with a bouquet of peat, roots, mushroom, and malt. Sheng Pu-erh has a wonderful and complex mouthfeel offering earthy aromas of raw beet, potato, and malt. We recommend rinsing the leaves briefly with boiling water before steeping to open the leaves. Ripe Pu-erh does not get astringent, just stronger. It is best to experiment with raw Pu-erh to find your favored taste profile.