Pu'er Raw Bingdao Gushu, 100g Cake

320 € / 100 g. Naturally low in theine. Ancient Bingdao trees, hand-pressed. Our Antique Raw Pu'er is naturally low in theine. Slowly fermented, it has shed the stimulating qualities usually associated with tea: it can be enjoyed in the evening, after a meal, or at any time of day. Made from old tea trees that we selected in Bingdao, in Mengku, it is a tea that can be given as a gift and kept for years. Fresh vegetal notes, white flowers, mineral touch on the opening. Lively on the palate, citrus, stone fruit, slight astringency characteristic of sheng. Long, persistent finish. Why this tea Pu'er ferments for a long time. This gradual fermentation eliminates the vast majority of theine, and what remains no longer resembles the stimulating effect of a green or black tea: the brew is soothing, drinkable at any time, including before sleep or after a heavy meal. We return to the Yunnan mountains every spring to select our harvests directly from Yunnan producers. This tea cake comes from ancient trees in Bingdao, Mengku, tea trees that grow slowly at altitude, without chemical fertilizers or pesticides, and whose leaves concentrate what decades of growth have had time to develop. Each cake is hand-pressed according to the traditional method, then wrapped in parchment paper. In Chinese tradition, raw Pu'er is associated with inner freshness. Appreciated after meals, it is renowned, according to this tradition, for its connection to the liver and for the clarity it brings to digestion. Origin and terroir Bingdao is one of the rarest terroirs in Mengku, Lincang. The trees from which this tea comes grow at high altitudes, far from intensive cultivation. Their age, sometimes decades or more, gives the leaves a depth that recent plantations cannot replicate. The slow growth, the high-altitude soil, the air of these mountains: all of this is reflected in the cup, in the minerality, in the floral notes, in that persistent finish. Preparation Water at 95-100°C. For a classic teapot, use 5g per 1 liter. For gaiwan with the gongfu method, slightly increase the quantity and infuse for 10 to 20 seconds, re-infusing many times: each steeping reveals a different aspect of the tea. The cake can be flaked with a tea needle or your fingers to take what you need, without breaking it. The same portion can be re-infused throughout the day: simply place the leaves in a tea ball, and re-infuse as desired until evening. Storage This raw Pu'er ages and improves with years, like a fine vintage. Keep it away from humidity, strong odors, and direct light, in a breathable, not airtight, container. A cake bought today will be different in five years, and often better. Tasting notes Fresh vegetal notes, white flowers, mineral touch on the opening. Lively on the palate, citrus, stone fruit, slight astringency characteristic of sheng. Long, persistent finish, which promises a beautiful evolution with age. Characteristics Type Raw Pu'er (Sheng Cha) Terroir Bingdao, Mengku, Yunnan Harvest Spring Shape Hand-pressed cake Weight 100 g To learn more Three readings to better understand this tea and prepare it as we do. What is Pu'er tea?: origins, terroirs, traditional benefits. Fermented Pu'er or Raw Pu'er: two families, two characters, how to choose. How to prepare Pu'er tea: gaiwan, teapot, tea ball, thermos.