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Taiwan Sheng Spring 2019 - Wild PuErh 100g
Taiwan Sheng Spring 2019 Cake - Wild Pu-Erh 100g
Sélection Mountain Stream (Matt Hopkins), Taiwan
This exceptional Pu-Erh tea is made from 100-200 year old wild cultivar tea trees growing in the mountains of South Western Taiwan and then processed mirroring the Pu-erh tea processing style of Yunnan, China.
Status: Wild Garden, Regenerative, Organic
Cultivar: South Western Taiwan Wild Cultivar
Season: Spring 2019
Method: Hand picked, processed on site, very small batch
Oxidization: Pu-Erh Processing Style
Region: Liugui, Taiwan
The finished product is something that is new but familiar, and undeniably Taiwanese. The name Taiwanese Sheng fits it perfectly!
The taste profile is sweet, candied plums with a fresh feel as that you would get from a greenish high mountain oolong.
The leaves are heavy and dense but the tea liquor is light and soft. There is a touch of young sheng pu-erh bitterness if pushed too hard, but with 10-15 second infusions the tea unfolds in soft, sweet waves.
What is Maocha?
It is not quite finished 'Pu-Erh-Style' tea. This tea is basically finished, but in a loose form. It just needs to be lightly steamed and pressed into cakes.
Before that happens, the loose tea waiting to be pressed is considered Maocha.
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 10-15 second flash steeps for first 3-4 steeps then adjust to taste. Lasts 10+ steeps.
Western Style: NOT RECOMMENDED FOR WESTERN STYLE BREWING.