HOT ! 2021 Youle Sheng Pu\'er, Wild Forest Stone-pressed Cake

Throughout the ancient six great mountains of Yunnan, the beauty of a perfectly balanced flavor is in Youle mountain. The uniqueness of these wild forest leaves, and the different degrees of complexity they reach through the years, have been admired by pu\'er tea lovers in all of China.

The round cake is full of precious buds, that have the appearance of silver needles covered in white fur. Within the first infusion, they release a great warmth with notes of dried apricots, later followed by a balsamic and aromatic twist of helichrysum. It presents a great floral bouquet, with gentle notes of dandelion and chrysanthemum, fragrant and persistent. Its steeped leaves are very elastic, sign of a great nourishment, that comes from a centuries-old terroir.

The long tea-growing history of Youle mountain started with Jinuo minority, who still preserves the centuries-old knowledge on tea production, and convey its ever-changing flavor into the carefully picked and stone-pressed tea leaves that make up this fascinating cake. 

Harvested in Spring 2021 by Zi Bulu and his wife Zhouji.Pressed on April 20th 2021 by Eastern Leaves in Xishuangbanna

Plantation altitude: 1600 metersOrigin: Yanuo village, Youle Mountain, Xishuangbanna, southwest YunnanFlush: Spring 2021Storage: Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWINGQuantity: 1 gr. of tea every 20 ml of waterRinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.Brewing time: Begin with a 10 second brew. Increase with each successive brew as needed. Water temperature: 95-100°CNumber of brews: 10-12WESTERN BREWINGQuantity: 1 gr. of tea every 100 ml of waterBrewing time: 2-3 minutesWater temperature: 95-100°C

COLD BREWQuantity: 1 gr. of tea every 100 ml of waterBrewing: put the tea leaves in room temperature water and steep for 3-4 hours, or in the fridge for 6-7 hours. Filter the liquor and drink within 24 hours.