Black Pu'er Beeng Cha 2019 100γρ

2019 disc-shaped compressed shou Pu’Er from Menghai in Yunnan province, China. Compressing and shaping were done at the Run Min Xian Tea Factory in Kunming. The liquor is light and pleasant, with woody forest notes and raisin-like sweetness. To be consumed now or stored for further aging. Rinse the tea two or three times for 5-10 minutes using boiling water in order to get rid of any dirt and “awaken” the leaves to ensure well-balanced infusions. Teapot method Quantity: 1 g tea leaves per 100 ml water Steeping time: 4-5’ Water temperature: 100°C  Number of infusions: 2-3  Gonfu method Quantity: 5-8 g tea leaves per 30 ml water Steeping time: first infusion 30’’ then increase Time for following infusions Water temperature: 100°C Number of infusions: until there is no taste left Shou Pu’er tea, often called cooked or ripe pu’er in the West, is a relatively new, separate, sub-category of black tea, developed in the early 70’ to meet Hong Kong’s, Taiwan’s and Japan’s increasing demand for naturally fermented sheng pu’er. In order to produce a tea that would imitate the colour and taste of sheng pu’er, Yunnan tea makers invented the Wò Duī (wet piling) technique which consists in heaping the green maocha leaves into a pile, keeping them moist and regularly turning them, while introducing the desired bacteria and monitoring heat and uhmidity that encourage accelerated fermentation. In this way, shou pu’er tea is ready in 45-60 days, as opposed to the years of fermenting and aging before sheng pu’er is considered ready for consumption Due to this shorter processing time, shou pu’er costs much less than naturally aged pu’er without any substantial difference in health benefits. These benefits, among others, consist in lowering cholesterol levels, improving heart health and decreasing blood sugar. Traditionally, pu’er is drunk after fatty meals or alcohol as it can promote weight loss. It is also relatively low in caffeine.  Shou pu’er teas have a variety of aromas and flavours depending on the quality of the leaves, their growing region and processing, but in general they taste woody, earthy, sweet, smooth, herbal. The leaves can be either loose or compressed in to various shapes such as disk, brick, nest etc.