Puer Shu tea (cooked) mini portions 40 g

Puer shu tea (cooked) mini portions is a very practical product as it is sold in comfortable single doses in a square shape or in a 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 west-hundred part of Yunnan. 

The squares are collected in a paper package of 2 pieces of 20g each, while the Tuo are found in a cloth bag weighing about 120 grams and therefore about twenty pieces. 

The puer pressed into small squares allow you to better inspect the dried leaves and delay the flavors in the case of multiple infusions while the mini Tuos release their taste in a more immediate and intense way. 

Speaking of flavors, the mini portions of puer shu have a fairly persistent fermented taste capable of expressing itself in different ways on the palate. 

In fact, in the first sips, a very intense sweet flavor is felt in the mouth, followed by various nuances with a fermented character and a fairly sustained body. 

In this case the fermentation practice leads to obtaining a light taste of herbal liqueur with hints of wood and a slightly balsamic finish. 

Given the aforementioned characteristics, the infusion of this puer with a comfortable format represents very well the typical traits of the category of cooked products or shu. 

Puer Shu tea Mini portion of 40g (the package contains 2 square mini-doses of 20g each) Puer Shu Mini Tuo tea: 120g package (about twenty pieces) Place of origin Wuliang - Yunnan, China Production After picking the leaves they are left to wither in the sun for a certain time depending on the producer before moving on to the "killing the green" phase which is strictly similar to that used to produce green teas. 

The peculiarity, in this case, lies in not heating the leaves as much as you do for a green tea so that some enzymes capable of changing the flavors over time are preserved. 

Once cooked, the leaves are taken in large quantities and piled up to form large heaps. 

The vegetable mass thus arranged is then moistened and covered with cloths so that the heat can be retained and the fermentation process can be started. 

Here the producer will have to wisely move the leaves and wet them slightly gradually to ensure that the fermentation progresses steadily and is distributed as evenly as possible. 

Once this process has been 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 you get here you can (possibly) proceed to press the puer in order to give it the best conditions to be transported and aged. 

To press the leaves, they are passed through for a few seconds by a strong jet of steam in order to make them soft on the outside and, subsequently, pressed into their format in the shape of a small bowl or square. 

To ensure that this structure remains fixed over time, the sack is left for hours under a stone or a mechanical press while the leaves lose the residual humidity taken from the steam in the previous phase. 

Preparation We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. 

Following this preparation, a mini Tuo or square can be placed in a gaiwan of about 100 ml to obtain several infusions with different tastes. 

After a brief preliminary rinse at 100°C, to start separating the leaves well from their compressed form, you can proceed with an initial infusion of 10 seconds and, after which, keeping the water at the same temperature, you can proceed by increasing the time each time. 

of 5 seconds compared to the previous infusion (10 - 15 - 20…) This tea has a longevity of about 7 infusions. 

For a classic Western-style preparation, we recommend a mini Tuo in a 200 ml cup with water at 100°C for an infusion time of two minutes. 

However, it would be preferable to do a preventive rinse of about 15 seconds to make the most of the flavors of the inner leaves of the Tuo or of the square. 

The tea can be filtered for greater ease at the time of tasting and also the infusion times indicated above are intended to be purely indicative so you can also adjust according to your personal taste. 

It is recommended to store in a cool, dry place away from direct sunlight.