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Time to taste
Legend has it that this prized grade of tea was once harvested by young girls, and even formed part of their dowry. Grown on ancient trees in the Yunnan forest, the leaves and buds of the pu’er release a wealth of rich and complex flavours with scents of undergrowth, leather and liquorice.
Beautifully balanced and straightforward, it has surprising notes of salted caramel.
This great pu’er can be brewed in a traditional teapot, but we prefer to use a gong fu cha for a truly authentic experience.
Origin: Mannong cooperative, Yunnan, China
Type of pu’er: raw (2011 vintage), certified organic and Fair-trade
Colour of tea: black tea
Water temperature: 95°C (203°F)
Infusion time in a Gong Fu Cha: 3 infusions of 45 seconds, one minute and one-and-a-half minutes (or 5 minutes in a traditional teapot)
How much to use: 3 grams in a small 12cl Yixing teapot (Yixing Hu)
(4 grams per 0.5 litre in a traditional teapot)
Dry leaves: twisted leaves with small dark and light brown buds
Infused leaves: slightly unfurled leaves and buds
Liquor:
Colour: dark orange with bright golden hues
First infusion:
Aroma: the first whiff is very straightforward and enjoyable. The scents of damp earth and leather, so typical of pu’er, are noticeable yet not overpowering. This gives way to beautiful notes of iodine and fruit, reminiscent of salted caramel. Finally, there is a hint of liquorice.
Taste: beautifully rounded and as straightforward as ever. It is less fruity to taste but has a buttery side that nicely coats the palate. It has a lovely oily texture! There is a surprisingly round and long-lasting taste of undergrowth and the flavour finishes with lingering notes of liquorice and a slight astringency.
Second infusion:
Aroma: very similar to the first infusion with a top note of liquorice and more fully developed fruit scents. The iodine pleasantly enhances this combination.
Taste: Still a lovely roundness and lots of beautifully sweet flavours.
Third infusion:
Aroma: scents of damp earth and leather prevail in this final infusion while the fruity notes are more discreet.
Taste: It still has an oily side which coats the palate, the liquorice notes are accentuated with a refreshing astringency.
In summary, drinking this remarkably well-balanced tea is a real joy and the combination of evocative smells and rich tastes will transport you to an autumn forest.
Mannong cooperative:
The Mannong cooperative in the Chinese province of Yunnan unites small tea producers from diverse ethnic minorities (mainly Lahu, Dai and Bulang). The producers still hold usage rights to the original tea trees (variety Camellia Sinensis assamica) that grow slowly in the heart of the virgin forest and can reach heights of up to 8 metres. They harvest this tea by climbing the trees, while the processing is carried out in local people’s homes or in tiny factories. The post-fermented teas known as pu’er are a speciality of this area.
http://www.jardinsdegaia.com/organic-black-tea-pu-er-maiden.html#main
Écrit par Les Jardins de Gaïa
Pionniers sur le marché des thés et tisanes bio et équitables, Les Jardins de Gaïa proposent, depuis 1994, des grands crus nature, des classiques et des créations maison originales. Privilégiant les petits producteurs et les récoltes manuelles, ils ont développé au fil des années une gamme généreuse et variée de thés, rooibos et tisanes aux qualités gustatives reconnues, ainsi qu’une gamme d’épices bio et prémiums proposée sous la marque Terra Madre. Tel un jardin épanoui, la force des Jardins de Gaïa tient dans la diversité des terroirs et l’engagement des hommes qui la travaillent…
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