Origin: Xinhua Village, Lincang Prefecture, Yunnan Province, China
Cultivar: Mengku Broad Leaf
Harvest Date: Spring 2013
There are two types of pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Shu Pu'er is made by pile-fermenting Shaiqing teas over a period of 85-120 days. Like fine wine, Pu'er tea has the ability to be aged and released in vintages.
This sheng pu'er tea cake has a lively structure and fresh bittersweet profile that shows its youth. It is excellent to begin drinking now and to enjoy for years of aging potential.
With its refreshingly brisk body, we recommend enjoying this tea in the Gongfu Cha preparation style with brief infusions beginning at just 20 seconds.
The Xinhua Village 2013 opens with notes of pine resin, rosemary, and mildly spicy green olive oil. Hints of apple skin, bitter melon, lemon zest, and iris develop in the middle infusions. By the fifth infusion, a very flowery and sweet Hui Gan ("returning sweetness") develops. This term refers to a special mouthfeel and effect found in high quality pu-erh teas made from elder tea trees: an initial bittersweet attack transforms into a salivating sweetness throughout the palate, lasting for minutes after a sip is taken.
Organic pu'er tea.
Recommended Brewing Vessel: Gaiwan or Clay Teapot
Fill Teapot with an 8-10g piece of tea cake.
Briefly rinse leaves with hot water. Discard water. Rinse once more. Discard again.
Slowly fill teapot with water 200°F Infuse for 20 seconds
Multiple Infusions: 2nd 30 sec | 3rd 30 seconds | 4+ add 10 seconds per infusion