Autumnal Plantation 2014

  • 40-year-old natural tea garden leaves one bud/two leaves from Jingmai
  • Picked from September to October 2014
  • Processed by Yubai in our tea factory
  • Available in 357g and 200g pu-erh tea cakes
  • Stored in Puer city

Type: Pu-erh tea



This pu-erh tea was made in autumn, this can easily be confirmed by the taste of the brew. It is a sweet and fragrance one, without bitterness or astringency. The fragrance is very pleasant, showing clear signs of aging. The mouthfeel is light and quite dry. This is a simple tea to enjoy for its fragrance, a perfect daily drinker for those of you who are shivering over young raw Pu-erh tea.

 

More on the tea session

 

A tea session is made of five elements:

1.The environment

2.Tea leaves

3.Water

4.Teaware

5.Gongfu

 

The environment is so important to a successful tea session that it is put above tea quality. For a session to go well, the drinkers should be in harmony and no hurry. The decoration should put the guests at ease. The place should be designed to help the attendees focus on tea; therefore, it should be sober and peaceful.

Good tea leaves should be the core of a tea session; generally, they are the reason why you’re doing it. Quality has an objective component: leaf grade, harvest, raw material quality, terroir; and a subjective one which is consists, among others, of the brand reputation, the packaging, what you heard about it and your experience with it.

Water is to tea what sound is to music. Water is what you taste; it is the mean that convenes the pleasure of an excellent cup brings. Without good water, high-quality leaves will not release their full potential, and the tea will be smothered. We recommend using spring water with low mineral content. When brewing aged Pu-erh teas, Shu Pu-erh and black tea, a higher mineral content (200mg TDS/l) can improve the mouthfeel at the expense of fragrance.

Finely crafted teaware associates well with high-quality leaves. Using beautiful teapots and cups during your tea session will not really improve the quality of tea, but they will undoubtedly increase your enjoyment during the session. The quality of the material, the design of a teapot, the energy put into its fabrication... all this contributes to the appreciation of a fine piece.

Finally, the brewer himself has to put will into the session. Brewing tea is not complicated, but it requires some practice. As you acquire experience, using the right the brewing time and leaf quantity won’t be a problem for you. But there is still an element which requires consistent effort: concentration. When brewing tea in a serious tea session, try to focus more than usual on the leaves. Looking at them opening up is the key to a good brew.


Related Items