Pu'er Shengpu - Huazhuliangzi, 200 gr. Stone-pressed Cake

Huazhuliangzi mountain, with its 2430 meters above the sea level, is the highest peak in Xishuangbanna area, like an alpine altitude in a sub-tropical latitude framed by clouds and fog all year long. 

Wild forests have nurtured these precious leaves, which during the infusion release a deep flavor and the fresh aroma of young tea trees that cools the palate. It has a medium bitterness, stronger at the beginning but with a fresh aftertaste that lasts long in the mouth and in the cup.

The great skills and craftsmanship of the Bameng minorities, and the ecosystem living in the undergrowth of this particular area, all contribute to the unique quality and refreshing flavor of this special Pu'er Shengpu.

Harvested in Spring 2019

Plantation altitude: 2.430 meters
Origin: Southwest Yunnan, Huazhuliangzi Mountain
Flush: Spring 2019
Storage: 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: 10-12


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.