Bai Ying Shan Gushu “Dan Zhu” Sheng Pu Erh Tea (2019)

8,9054,80

Bai Ying Shan Gushu Dan Zhu Sheng Pu Erh tea comes from a natural tea garden near the eponbymous on one of the side mountains of the Wu Liang Shan in southwest Yunnan’s Lincang region, near the “Lan Cang” river. As studies show, the region marks the evolutionary cradle of Yunnan’s great ancient tea trees. Here, the trees, some of which are very large and up to 1000 years old, are scattered over a wide area. In between, biodiversity enjoys unhindered growth in the form of a variety of grasses, herbs and bushes. In terms of taste, the tea stands out from the mass of its conspecifics with a pronounced sweetness and an extremely multifaceted, strong and voluminous taste.

For more information and illustration refer to the below product description.

Description

pressed tea “cake” : Bai Ying Shan Gushu Dan Zhu Sheng Pu Erh Tea

Bai Ying Shan Gushu Dan Zhu Sheng Pu Erh Tea

Bai Ying Shan is one of the sub-mountains of Wu Liang Shan in southwest Yunnan’s Lincang region, near the Lan Cang River. As studies show, the region marks the evolutionary cradle of Yunnan’s great ancient tea trees. Here stands the world’s oldest tea tree, which is over 3000 years old. The genetic footprint of seeds from ancient tea trees of the Bai Ying Shan provides further evidence that here is the origin of the large-leaved ancient Yunnan tea tree. Tea tree species thriving here include the Ben Shan Cha, Hei Tiao Cha, Er Ga Zi Cha, Meng Ku Zhong, Bai Ya Cha, Liu Ye Ch, He Zhuang Cha, and Teng Zi Cha varieties.

Bai Ying Shan, Bai Ying Shan Village & Wu Liang Shan Mountains in Lincang, Süd-Yunnan

Bai Ying Shan & Wu Liang Mountain Range, Lincang, Yunnan

click picture(s) to enlarge

The “tea garden” located near the village of the same name is largely natural. Here, the trees, some of which are very large and up to 1000 years old, are scattered over a wide area. In between, biodiversity enjoys unhindered growth in the form of grasses, herbs and bushes. The north-east facing near-summit location of Bai Ying Shan Village enables all-day exposure to sunshine. At night, the temperatures drop sharply and the humidity of the Lancang River rises as mist to the tea mountains.

Bai Ying Shan Gushu Dan Zhou Sheng Pu Erh Tee – naturnaher Teegarten

In terms of taste, the tea stands out from the mass of its conspecifics with a pronounced sweetness and an extremely multifaceted, strong taste. At this, the particularly strong “Cha Qi” of the young Sheng creates potential for a long series of infusions. 

Sheng Pu Erh Tee von bis zu über 1000 Jahre alten Teebäumen in Bai Ying Shan Village, Bai Ying Shan, Lincang, Südwest-Yunnan

What is Sheng Pu Erh Tea?

We basically distinct between “sheng” and “shou”, unripened and ripened Pu Erh tea. Both these types share the same initial processing, which largely corresponds to that of green tea. In contrast to green tea processing, however, pu erh tea processing omits withering the tea leaves after picking. Another distinguishing and characteristic feature of pu-erh tea processing is the tea leaves’ final drying under the sun.

What means “Gushu”?

“Gushu” means as much as “old tree”. However, it remains undefined from what age exactly a tea tree is “old” and thus “gushu”. While there’s a widespread idea that “gushu” requires at least a three-digit age of the tea trees, the term also finds use used for the age group below. The term’s use is even more difficult with natural tea tree occurrences, with trees naturally being of individual age.

The age of a tea tree plays a decisive role in the taste of the tea made from its leaves. There are various reasons for this. On the one hand, the roots of the tree reach deeper into the ground with increasing age and thus get ever closer to the supply sources of active ingredients. On the other hand, old tea trees grow only very slowly. Accordingly, every centimeter of growth and the formation of every new branch or leaf come with a higher intake of active substances than would be the case with a younger tree.

Bai Ying Shan Gushu Dan Zhu Sheng Pu Erh Tee - Einzelne Teebäume im Teegarten

individually picked Bai Ying Shan tea trees – “Dan Zhu”

“Dan Zhu” = “Single Tree”

Dan Zhu” consists only of the leaves of a single tea tree in the garden. For this purpose each tea tree receives a number. Accordingly, when picking, the leaves from each tree represent a “batch” of its own. The number of the pertinent tea tree then shows on the label of each “cake” and “tong”.

Mehrere “Bing” ergeben ein “Tong”

Picking and Processing

The proper picking time for Bai Ying Shan Gushu Dan Zhu is spring, when the young buds are sprouting. At this, the “royal” picking standard of “2+1” applies. This means one young, still unopened bud each with the two youngest leaves attached to it qualify for picking.

The processing takes place according the the standard for Pu Erh Tea processing. That is, the leaves undergo heating immediately after picking to stop the enzymatic oxidation processes in the tea leaf. The subsequent rolling of the tea leaves serves to break-up the cell walls and promote the even distribution of juices in the tea leaf. Then, the final drying of the tea leaves typically takes place outdoors under the sun.

The result of this final drying is called “Mao-Cha”. This in turn provides the raw material for further processing to ripened (“shou”) or unripened (“sheng”) Pu Erh tea. In both cases, the tea leaves can be pressed into one of the characteristic shapes. This can be brick, mushroom or, as here: flat cakes. The Pu Erh tea pressed as flat cake is often referred to as “Bing Cha.

Sheng Pu Erh Tee von bis zu über 1000 Jahre alten Teebäumen in Bai Ying Shan Village, Bai Ying Shan, Lincang, Südwest-Yunnan

Preparation

The preparation of Pu Erh tea usually begins with a “washing steep”. This is disposed off again a few seconds only after moistening the tea leaves with bubbling hot water. As the name suggests, this preparation step on the one hand serves to remove dust and impurities from the tea leaves. On the other hand, it “awakens” the tea leaves, which is beneficial to the ensuing proper first steep.

After the washing steep, pour 3g tea leaves/100ml with bubbly hot water (90°-100°C). Then let infuse for up to 1 minute, according to personal preference, for a delicious first infusion. After this, Bing Dao Gushu Sheng Pu Erh Tea produces a good series of tasty follow-up infusions. For these a brewing time of 20-30 seconds initially suffices, but can be extended accordingly with fading flavor intensity.

Sheng Pu Erh Tee von bis zu über 1000 Jahre alten Teebäumen in Bai Ying Shan Village, Bai Ying Shan, Lincang, Südwest-Yunnan

im Auguss : Bai Ying Shan Gushu Dan Zhu Sheng Pu Erh Tee

For more ripened and unripened Pu Erh teas at Siam Tea Shop, please visit:

Shou und Sheng Pu Erh Teas @ Siam Tea Shop

Additional information

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Weight

25g, 50g, 100g, 200g Bing

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