Pu Er 19838O83 Harvest: 1980er
Origin: China / Yunnan
Height: m.a.s.l
Tea plant varietal: Qiao Mu Da Ye Zhong
Soft, mild and and well balanced tea.tored fermented loose leaf Pu Er in really good quality from the beginning of the 80s, possibly from 1983 - with such old teas the exact year is often no longer determinable. (Unless it is one of the well-known, famous and therefore extremely expensive teas).This Shu Pu Er was produced in the Menghai tea factory, the plucking material was qualified as Grade 7 - i.e. large, ripe leaves. Whether the plucking material comes exclusively from the Menghai area cannot be said with certainty, nor do we know anything about the age of the tea bushes or trees. The tea was stored in Hong Kong until 2013, after that 10 years in Jinghong, since 2023 in Bern.
Category:
Shu San Cha (fermentierte Pu Er offen) Shucha, literally mature tea are a modern invention but which is better known in the West than the traditional Shengcha. It is since the 1970's, and according to some sources even earlier, that Pu'er Shucha is being produced. The leaves are subjected to an artificial process of post-fermentation induced by human influence (Rengong Houfajiao), which lasts for about two to three months. This process has been adopted from the ancient way of Heicha production, however it has been modified, improved and prolonged. Often, the teas are then pressed and dried, but they can also be sold as loose leaf tea. Shucha keeps on fermenting, just as Shengcha does, however it changes much slower than the latter. Old Shucha teas can be very expensive, just like Shengcha. In taste they change and mature, too: younger Shucha are really full and earthy, but less balanced than older teas of the kind.
Storage:
Earthy, dark and heavy. Produced by using the process of Human induced post-fermentation. Through years of storage it keeps being fermented microbially, losing somewhat of its crudeness and gains depth, sweetness and mellowness.
