Pu Erh aged 6g

Small nest of pu erh aged 6g each.
 If you share this tasting with several people, then the whole nest will be appropriate, if not, if you prepare it for yourself alone, or with 2, then break or cut the nest in half and prepare normally, re-infusing as many times as needed.
 We know well its characteristic notes when it is old, of earth, undergrowth, humid forest and mushrooms.
 And conversely, fresh, green, aggressive, acidic, fruity, citrus notes, etc. when young,
 Pu Er tea improves over time and like wine, the older it is, the more expensive it is. Like many Chinese teas, however, it is consumed in two ways, Raw (Sheng cha) or Cooked (Shu cha), thus offering different taste and medicinal characteristics.
 Pu Erh is generally served using the gong fu cha method,
 To fully appreciate it, it must be consumed according to the gong fu cha method, in an earthenware service in Yixing or Taiwan. A land particularly suitable for successive infusions of the preparation for Gong Fu Cha.
 Pu'erh is renowned for its medicinal properties.
 Excellent for the circulation and the heart, it helps lose weight by regulating blood sugar levels and lowering cholesterol. It promotes digestion, protects the stomach and facilitates sleep. Among other properties because it is a tea which before being drunk as today for tasting, had already been part of the Chinese pharmacopoeia for 3000 years.
 Very thirst-quenching, and very pleasant both hot, cold or frozen.
 Sheng Cha : The freshly picked “early” tea leaves will not undergo any transformation and will be tasted like this or aged naturally, thus retaining the full flavors and all their medicinal qualities.
 Shu Cha: Xishungbanna and Simao districts mainly grow tea plants from cuttings.) The first steps are the same: picking the leaves, first sorting, dry heating to stop oxidation and to remove 90% moisture, second sorting to classify the sheets into ten categories. The leaves, dried for a variable period of time, are steamed to allow them to be pressed into cakes, bricks, pucks, nests ... They are stored in a dry natural environment for post-fermentation (due to the action of bacteria) takes place over a period of up to several decades. Depending on the duration of the oxidation, the younger ones are more astringent while the older Pu Erh are very mild. Ripe, cooked, or aged by a process of acceleration, (Shucha)
 Accelerated processing : PuErh teas spread from the 1970s (both in China and in the West) to meet the growing demands of "aged" Pu Erh. The transformation due to post-fermentation is artificially accelerated. After the first stages, the leaves are spread in a layer and watered and then covered. This operation is usually done in the sun. The layer of leaves is turned over gently so that the leaves gradually oxidize. Once the desired result is obtained, the leaves are dried and bagged (loose leaves) or steamed and pressed into bricks, pancakes, nests, etc.
 Family of the oldest living tea plants in the world. Pu Erh is a post-fermentation tea with non-enzymatic oxidation. Produced in Xishuangbanna Prefecture, southern Yunnan Province, China. its name refers to the town of Pu Erh located on the ancient tea and horse road linking Yunnan to Tibet. The Pu Erh served as a bargaining chip with caravanners from Tibet and Mongolia and to pay taxes to the Manchu imperial family.
 Pu Erh is cultivated on the 6 mountains surrounding the town of Simao (formerly Pu Erh), in the south of the province. It is found in 3 regions: Xishungbanna, Simao and Lincang. In Lincang, we mainly cultivate the Qiao Mu stem tea plants (which can reach more than 2000 years) which grow in the wild. The tea was compressed to facilitate transport by the caravans.