About 2016 Wa Mountain Shou Puer:
This 2016 Wa Mountain Shou is a Wo Dui “cooked style” Puer cake from southern Yunnan. Wo means “wet” and Dui translates as “stacked” or “piled in layers” and refers to the unique technique used to post-ferment the leaf and enhance the mellowing of a Puer tea.
“Bing cha” means “cake tea” and refers to the compressed, disc-like shape of the tea. Making tea cakes is a traditional art form in Yunnan, China. It originated as a way to transport tea long distances from the remote mountains regions where it was grown.
This Bing Cha is made from the large-leaf “Da Ye” varietal. Through fermentation and high-temperature steaming and pressing, the tea develops its bright color and long, sweet aftertaste.
Puer tea must undergo some aging for best flavor. Over a period of years, a puer tea will become more pleasant in flavor, with some of its strong notes mellowing out nicely over time. We have found Portland to be an excellent environment for aging puer bing cha. The aging environment requires fresh air, moderate to warm temperatures, and humidity so that the tea will further ferment over time.
Ingredients: Puer Tea Leaves.
Size: 7″ diameter
Weight: 375 g
Cup Servings per Cake: 200
A rich-textured, thick brew that is very pleasant, well-balanced, and non-astringent. Aroma is both earthy and sweet with some notes of vanilla.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Brewing the tea cake is fairly simple. Break off a small piece (equal to the size of a teaspoon), and brew as you would with loose leaf tea.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|