Origin: Papo Shan, Lincang Prefecture, Yunnan Province, China Cultivar: Mengku Da Ye Broad Leaf & Da Ye Broad Leaf Elevation: 1400m Harvest Date: 2007
There are two types of Pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Sheng Pu'er has an ancient history and has deeply impacted the cultures of China, Mongolia and Tibet. This offering from Papo Village in the Wa Shan region of Yunnan is created from mature trees that are several hundred years old, some nearly 400 years old.
Papo Shan opens with an intriguing and subtle mineral salt umami in the first infusion which totally captivates the palate. The next several infusions reveal a vibrant mouthfeel brimming with intense and immediate Hui Gan "returning sweetness" effect. Aromas of lotus root, milkweed pollen and fresh cut cedar lend an invigorating youthful freshness that betrays this tea's moderate vintage aging. Papo Shan delights with its surprising patience. This tea is so expressive and aromatic from the very beginning, and has such refined and mellow tannins throughout, that one expects the tea to run out of steam after six or seven infusions. Rather, it continues to deliver uplifting energy and a smooth, well-rounded body for a dozen or so infusions.
Origin
Papo Shan, Lincang Prefecture, Yunnan Province, China
Description
Origin: Papo Shan, Lincang Prefecture, Yunnan Province, China Cultivar: Mengku Da Ye Broad Leaf & Da Ye Broad Leaf Elevation: 1400m Harvest Date: 2007
There are two types of Pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Sheng Pu'er has an ancient history and has deeply impacted the cultures of China, Mongolia and Tibet. This offering from Papo Village in the Wa Shan region of Yunnan is created from mature trees that are several hundred years old, some nearly 400 years old.
Papo Shan opens with an intriguing and subtle mineral salt umami in the first infusion which totally captivates the palate. The next several infusions reveal a vibrant mouthfeel brimming with intense and immediate Hui Gan "returning sweetness" effect. Aromas of lotus root, milkweed pollen and fresh cut cedar lend an invigorating youthful freshness that betrays this tea's moderate vintage aging. Papo Shan delights with its surprising patience. This tea is so expressive and aromatic from the very beginning, and has such refined and mellow tannins throughout, that one expects the tea to run out of steam after six or seven infusions. Rather, it continues to deliver uplifting energy and a smooth, well-rounded body for a dozen or so infusions.
Tasting Notes
Subtle mineral salt umami, Hui Gan, with aromas of lotus root, milkweed pollen and fresh cut cedar
Ingredients
Pu'er tea
Traditional Preparation
Add 8g tea leaves to a Gaiwan or Gongfu Teapot (per 150ml) Use 200°F water Briefly rinse leaves. Decant and discard this infusion. Add water and infuse for 30 seconds Repeat for another 10+ infusions. Increase the steeping time by 5-10 seconds with each additional infusion.
