2021 Pu'er Shengpu, Wild Forest Stone-pressed Cake

The freshest leaves from our Nannuo mountain, pressed by stone to guarantee the best aging process.

This year we were blessed with a standard harvest, that resulted in the most transparent hues, representative of the single characteristics of our Wild Forest and Ancient Trees mountains. 
As always, our leaves are protected by our signature wrapping paper, each specifically designed to tell the story of our land, and connect it to the centuries-old tradition of Chinese terroirs.

Our 2021 Wild Forest cake bears a painting from the masterpiece Flora Sinensis by Polish missionary Michael Boym. In the description of this illustration, Boym expresses his amazement at the sight of a Musa basjoo, or Japanese banana, which in fact originated in southern China. 
We couldn't help but connect the strong trunk, and leaves of a bright green color depicted by Boym, to our wild forest trees: when infused, these raw pu'er leaves are soft, sweet and fragrant. A complex aroma of wood, wildflowers, artichokes, and honey is released at each brew, and the golden liquor presents a typical astringency, which vows to soften with the slow passage of time.

Plantation altitude: 1800 meters
Origin: Southwest Yunnan, Nannuo Mountain
Flush: Spring 2021, harvested by hand.
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 second brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 10

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 6-7 hours. Filter the liquor and drink within 24 hours.