Yuan Sheng Pu-erh Cake (2005)

• 3gr/200ml
• 100°C
• 2-4 min infuse

This Yuan Pu-erh tea comes from yunnan province in China. This traditionally pressed, fermented tea cake dates back to 2005 and has matured for 16 years. Unlike other teas that become stale and evaporate over time, pu-erh improves with age as with wine. Pu-erh gives a brown liqueur that is reminiscent of black tea, and has a rich, earthy taste.

Pu-erh tea is highly valued in China, where processing methods have been a well-guarded secret for centuries. Pu-erh’s distinctive taste stems from the fact that after picking the leaves, it is processed into a sun-dried basic tea called “maocha”. The leaves are then pressed and will continue to ferment and oxidize for years during aging, unlike Shu-Pu-erh, which matures faster and is sold ready. The method of Sheng Pu-erh is usually sold unripened and can be left for years, so that it becomes richer and sweeter in taste.

You make the pu-erh tea in the same way as black and oolong tea. You break off a piece of 2 cm2 of the Cake and pour boiling water several times. Discover that evolution of the taste, depending on how you make the tea.