How can you recognise a quality Pu'Er Sheng?
There are several factors that indicate a high-quality pu'er:
- The glow of the cake indicates that the essential oils in the leaves have risen to the surface, which is much more abundant in old plants and is an indicator of skilled workmanship.
- The presence of a bud and one or two leaves indicates that the material harvested is of a higher grade.
- The aroma from the leaves should be intense and complex, indicating superior material with good ageing qualities.
-the infusion is thick and oily and small persistent bubbles can be seen on the surface. All these elements indicate the presence of iron and oils released into the water from the leaves and reveal that the tea is made from the leaves of ancient trees.
- Know where the leaves come from and use a certified producer. Wherever possible, choose teas with certificates of analysis for harmful substances.
How many infusions can a Pu'Er handle?
A quality Pu'Er can hold 10/12 infusions using the Gong Fu Cha method, which involves a few grams of leaves and multiple infusions repeated in a few seconds using a Gaiwan or a fine Yixing teapot. This method makes it possible to extract the greatest quantity of substances in the leaves gradually and to appreciate the individual infusions.
What are the health benefits?
Pu'Er teas have interesting properties for our health and well-being and can be used in daily prevention as an integral part of our diet and lifestyle.
- They are rich in flavonoids and polyphenols such as quercetin, catechins and their derivatives, which have anti-inflammatory, hypolipidemic and hypoglycaemic properties and promote microcirculation.
- contain epigallocatechin gallate (EGCG), an important polyphenol with high anti-oxidant power.
- It helps to nourish and enrich our microbiota by providing intestinal biodiversity to boost immune defences.
What is the best method of storage and ageing?
Sheng Pu'Er is compressed into cakes and traditionally packaged in Tongs, a unit of measurement that contains seven cakes wrapped in bamboo leaves to create a barrel of approximately 2.5 kg of tea.
Sheng Pu'Er can be stored for ageing for many years under ideal conditions of an odour-free, dark and ventilated environment with a humidity between 50% and 60% and a temperature of around 20-27°C.
In this space dedicated to Pu’Er our desire is to allow a better knowledge, approach and protection of the tea culture, which is starting to circulate in the western world.
Pu’er teas represent a vast universe since ancient times, including a variety of regions of origin, mainly from the three main producing areas in Yunnan Province including Pu’er (formerly Simao), Lincang and Xishuangbanna prefectures. the wide variety of regional techniques and ancestral traditions that underlie the artisanal manufacture of this unique tea. and a variety of vintages characteristic of the evolution of this unique ageing tea over time.
For many years we have deepened our knowledge of the various aspects of tea culture in Japan, China and Taiwan and, in the past 20 years we have dedicated ourselves to the study of tea-growing areas, the wild and cultivated cultivars of tea trees that grow in the southern mountains of Yunnan and the study of the methods used in this tea production. We have been privileged to have met and known many people in the world of fine teas.
Finally, we have further explored the characteristics that indicate Pu’er as a tea with proven medicinal qualities, thanks to its unique properties now recognized in many scientific studies published in relevant biomedical journals.
By virtue of this complex personal experience, we want to share through the Pu’Er Tea Society project not only a raw material of extraordinary quality, the result of a direct relationship with the producers, but also the incomparable charm of its daily preparation, able to infuse an intense emotional energy and to open to a cultural universe of extraordinary sensitivity.
We therefore welcome you sharing in these pages our knowledge and selected raw materials, which we hope to grow with you over time.
Alessandra e Alessandro