Pu Erh Sheng Reserve 2009

Sheng Reserve 2009 – Pu Erh Tea

Origin: China

Infusion Temperature: 90° Celsius

Infusion Time: 60 seconds

Serving Size: 4-5 grams/200 ml

Pu-erh tea is a distinctive category native to the Yunnan region of Southeast Asia, renowned for its unique aging potential and rich cultural heritage. The tea plants used for Pu-erh production are often ancient, allowed to grow to remarkable heights and maturity. These large-leaf cultivars, predominantly Da Ye varieties, produce teas that improve remarkably with age-developing a complex and refined flavor profile that deepens over time.

Unlike most teas, Pu-erh’s taste evolves positively through extended aging, shedding harsh bitter and grassy notes to reveal a smooth, rounded character that intensifies with each passing year. This tea tradition has been cherished in China for centuries, long before Pu-erh gained widespread popularity in Western markets. Since the 1980s, Pu-erh has attracted growing international attention, fueled by numerous studies highlighting its unique properties and potential health benefits.

This particular Pu-erh originates from the Simao district of Yunnan, specifically produced by the Gu Tea Factory. It comes in the form of traditional 100 gram square bricks and has been carefully aged for 13 years, resulting in a rich, deep infusion. The flavor profile is intense and multilayered, featuring ripe fruit, forest undertones, and a subtle hint of tobacco that together create a deeply satisfying experience.

Proper preparation is essential to unlocking the full flavor and complexity of this Pu-erh Sheng Tea Reserve 2009:

• Breaking the Cake: Begin by gently breaking off a piece of the Pu-erh brick using a Pu-erh knife or a small, sharp blade.
• Aim to extract about 4-5 grams for a 200 ml teapot, taking care not to over-fragment the tea.
• Warming the Teapot: Rinse and warm your teapot with hot water, then discard the water.
• This step prepares the vessel for infusion and helps maintain temperature consistency.
• Rinsing the Leaves: Place the tea leaves in the teapot and pour hot water over them, allowing a brief 10-15 second infusion.
• Discard this first brew to rinse the leaves, which opens them up and removes any impurities or harshness.
• Main Infusions: Proceed to steep the tea for your first true infusion, ideally lasting no more than 60 seconds.
• Leave the leaves in the teapot (without water) between infusions.
• The second infusion is usually shorter, around 45-60 seconds, while subsequent infusions can gradually be extended.
• Multiple Infusions: Pu-erh tea is ideal for multiple infusions within the same day, as extended gaps may cause oxidation and flavor degradation.

This brewing method aligns with the Gong Fu Cha tradition, which emphasizes higher leaf quantities and shorter infusion times to maximize the extraction of complex flavor notes. Experience the timeless allure of aged Pu-erh tea, where every sip tells a story of tradition, nature, and patient craftsmanship.