Ming Feng Shan Gushu Bai Lu White Pu Erh Tea
€6,70 – €39,40
Ming Feng Shan Gushu Bai Lu is a white Pu Erh Tea from Yunnan’s Lincang district. There, the 150-400 years-old large-leaved tea trees thrive in an ancient tea garden on Ming Feng Shan. The intensely yellow cup delights with its soft, dulcet-sweet character. At this, a hint of pine needles seems to put the origin stamp on the tea’s overall taste pattern.
For more information and illustration refer to the product description below.
“Bing”-pressed Ming Feng Shan Gushu Bai Lu White Pu Erh Tea
Ming Feng Shan Gushu Bai Lu White Pu Erh Tea
Ming Feng Shan Gushu Bai Lu is a white pu erh tea from Yunnan’s Lincang district. There, the 150-400 years-old large-leaved tea trees thrive in an ancient tea garden on Ming Feng Shan. The intensely yellow cup delights with its soft, dulcet-sweet character. At this, a hint of pine needles seems to put the origin stamp on the tea’s overall taste pattern.
As is not uncommon for white teas from this region, the tea comes as (here: 200g) cakes or “bing”. In ancient times, the pressed shape enabled the transport of larger quantities of tea on mule’s back in the first place. And just like in ancient times, several bings are wrapped in one “Tong” made from palm leaves. .
one “tong” contains several “bings”
The Location – Ming Feng Shan (Lincang, Yunnan)
Ming Feng Shan is one of the classic pu-erh tea mountains in Yunnan’s Lincang district. This means that indigenous large-leaved tea tree varieties, the leaves of which provide the basis for the production of pu-erh tea, have thrived here since ancient times. To this day, the mountain holds true treasures in natural tea gardens with ancient, seed-grown tea trees.
unwrapped tea cake (Ming Feng Shan Gushu Bai Lu White Pu Erh Tea) – front side
What is “White Pu Erh Tea”?
When speaking of “white pu erh tea”, we do not mean the processing category of “Hei Cha”, which is often also referred to as “pu erh tea”. Rather, “Pu Erh”here is a pure designation of origin. This in turn refers not only to the tea’s geographical origin, but also to Yunnan’s large-leaved tea tree varieties. The initial processing corresponds to that of white tea. The pressing of the processed tea leaves in flat cakes (“bing”) is, however, a long-standing regional tradition of Yunnan. It goes back to the time of the Ancient Tea Horse Road, a trade route for tea and horses between Yunnan and Tibet that was operated for around 1000 years.
unwrapped tea cake (Ming Feng Shan Gushu Bai Lu White Pu Erh Tea) – back side
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.
– click picture to enlarge –
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.
Picking and Processing
The picking time for white tea from old tea trees in Yunnan is limited to around 2 weeks in spring each year. For our Ming Feng Shan Gushu Bai Lu White Pu Erh Tea, the “royal” standard of “2+1” finds application. This means, one young, still unopened bud together with its two youngest leaves attached represent this tea’s picking standard.
The processing takes places according to the standard for white tea processing. This means that an extended withering period follows right upon the picking of the tea leaves. Unlike other proceessing categories, there is no heating of the tea leaves in order to stop the enzymatic oxidation processes. Also the processing step of rolling the tea leaves to break up the cell walls and leaf surfaces omits with white tea processing. Instead, the process concludes with an end drying phase right upon the completion of withering.
In Yunnan, the final drying of white tea typically takes place outdoors under the sun. The ensuing pressing of the dry tea leaves to so-called “bing” is a “may”, not a “must”. Because no post-fermentation as we know it from “sheng” or “shou” Pu Erh tea takes place in white tea. However, changes in the the taste of pressed white tea can still occur over long periods of storage. In addition, white tea stores well and virtually lossless over very long periods of time with proper storage.
Poor 1.5-3g tea leaves / 100ml Wasser with bubbly hot water (90°-100°C). Then let infuse 2-4 minutes for a delicious first steep, according to personal taste preferences. Thereafter, with constant steeping period, Ming Feng Shan Gushu Bai Lu White Pu Erh Tea will produce another 1-2 tasty infusions.
For more white teas at Siam Tea Shop follow the link below:
25g, 50g, 100g, 200g Bing