2017 Pu'er Shengpu - Wild Forest, Stone-pressed cake

A clear harvest, from our Wild Forest trees in Nannuo mountain.
These pressed leaves are perfect for those who wish to get all the complex nuances of shengpu, without the astringency of a very young pu'er. The fermentation process gives a great delicacy to the leaves, which disclose lively hues of tangerines in subsequent infusions, while a sweet fragrance of nectar and yellow flowers persists in the cup. 

The delicate and natural mulberry paper that protects the leaves ages with them, through multiple years, absorbing the aroma of fermentation. When unwrapping one of these precious cakes, a glimpse of silver catches the eye, and one can immediately recognize young buds, that give this tea a delicate freshness. Mature leaves paint this cake with hues of red, brown, and dark green, giving a great complexity of flavors and fragrances.

The loose leaves were pressed in June 2017, to lock their aroma and guarantee the best aging process. They are available in 100 gr. or 200 gr. Stone-pressed cakes, which cherish the promise of surprising developments and ever-changing flavors.

Origin: Southwest Yunnan, Nannuo Mountain
Altitude: 1800 meters 
Flush: Spring 2017
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 15-20 seconds 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.