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10 Saturation
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10 Aftertaste
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10 Aroma
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10 Effect
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10 Balance
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10 Body
We purchased raw materials collected from ancient trees up to 200 years old in the Daxueshan Mountains (Chinese: 大雪山, pinyin: dàxuěshān), which rise majestically in Shuangjiang County, Mengku City. This raw material was processed into Sheng Pu'er.
Next, we took the raw materials for fermentation to master Zhang Dechun (Chinese: 张德春, pinyin: zhāng déchūn), who has 19 years of experience fermenting shu pu'er. Mr. Zhang Dechun owns a small fermentation plant called Chunla Xiyan (Chinese: 春腊习验 pinyin: chūnlà xíyàn). Fermentation is carried out in small baskets (also known as lift-off fermentation).
The flavor of the brewed tea is strong, full-bodied, and multifaceted. Notes of spices, nuts, wood resins, and meadow herbs are evident. This pu-erh tea creates a true tea experience, noticeably toning, clarifying, energizing, and invigorating.
The tea infusion is clear and a captivating ruby-burgundy color.
An excellent example for a collection, a single-varietal, unblended Pu-erh. This tea has tremendous potential for storage and transformation over time.
The cover features a Wa (Chinese: 佤族, pinyin: wǎzú) boy and girl sitting on an old tea tree on Mount Daxueshan.
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English name
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Ripe puerh tea 2024 from ancient trees Da Xue Shan, 200 g |
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Country
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Китай |
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Provinces
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Юньнань (云南) |
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Habitat
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Дасюэшань (大雪山, dàxuěshān) |
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Manufacturer
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ООО "Чайная Линия" |
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Pressing form
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Бин Ча (блин) |
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Declared weight, g
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200 |
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Fermentation method
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With a lift-off from the ground |
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Type of tea raw material
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Large trees (100-300 years) |
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The tea is suitable.
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for evening tea (calming), post-workout (recovery), to improve performance, to perk up (morning) |
- Reviews
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
Over time, some consumers who are part of the country's "tea elite" discover mainland Chinese tea. And only a few get acquainted with Taiwanese varieties. The path of a tea person is usually long and thorny, but ultimately it leads to the King of Teas - puer. But not everyone is able to go all the way from ordinary teas to puer and appreciate its qualities.
The tea ceremony holds a special place in the centuries-old Eastern tradition. While its essence remains constant, the nature and external manifestations of the tea ceremony vary among different cultures. Each Chinese province has its own distinct tea ceremony and tea used: for example, residents of the southern provinces prefer green tea, while those in the northern provinces prefer red tea. Oolong tea is more commonly used in Fujian Province, while Pu'er tea is widely known in Yunnan Province.
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