Zi Juan (Purple Tea Leaf) 2008
Sheng Puer Cake 357g 2008
Compared to the purple bud green puer cake, the purple leaf cake has a deeper body. The richness in the nutrition of the tender leaves makes a very smooth, complex flavor with a lingering finish. An excellent tea to drink now or continue to age.
- 2011 $0.00
- Tea Origin
- Southwest Yunnan
- Tea Bush
- Zi Juan Purple tea leaf bush
- Tea Master
- Lao Ran
- Harvest Time
- End of April
- Picking Standard
- 1 bud- 2-3 tender leaves
Purple leaf sheng puer cakes and teas are produced from the leaves of a very unique tea bush cultivar in southwest Yunnan. The leaves of this bush are surprisingly purple at the very beginning of spring. However, if they are not harvested, they will eventually turn green like normal tea leaves. Their purple color is indicative of an unusual richness in zinc and amino acids. To retain this nutrition and produce this unique green puer cake, the source leaf can only be picked when it is still tender and purple, thus it is usually harvested near the end of April. Our Purple Buds green puer cake comes from this same type of tea bush, but the purple tea leaf green puer cake uses more tender leaves, rather than strictly buds.
Compared to the our purple buds cake, the purple leaf sheng puer cake has a deeper body. The richness in the nutrition of the tender leaves makes a very smooth, complex flavor with a lingering finish. Additionally, the leaves richness in amino acids and their older vintage combine to yield a flavor without any bitterness at all. It is an excellent tea to drink now or continue to age.
To compress puer into cakes, the tea is weighed with a scale. The traditional weight was 357 grams, but now many factories use 400 grams. A piece of cotton fabric is placed inside a special 1 foot deep tin bucket that has holes on the bottom. The weighed, dry tea leaves are placed inside the fabric, enough to almost fill the bucket. The leaves are steamed for about 3-5 seconds at first. They place a one inch square paper that is stamped with the company’s logo on top of the cake, with a few leaves covering the sign. The next person sits in front of the steamer, and after about 5 seconds they will remove the fabric and wet leaves from the bucket. The dry tea leaves are transformed from being very puffy mass to a condensed layer 3 inches thick. The next worker will quickly tie the fabric, making a knot at the end. They compress the knot into the center of the cake under a compression machine. It takes the perfect amount of pressure to push the wet tea leaves tightly into about a 1 inch thick cake. If you look on the back of a puer cake, you will see the indentation from the fabric knot.
Some producers still use the traditional way of compressing cakes. Two stone molds, that are curved to match the shape of puer cakes, are used to flatten the cakes. A person will stand on top of the mold and evenly shake their body to mold the cake into its shape. Factories that use this method will have one worker whose job is to compress these cakes in this way. This person must be a specific weight as to not over compress the cakes. The best cakes will have every leaf stuck together — the compression is not too loose, but should still be easy to remove whole chunks of tea from the cake with a little effort. The minor amounts of space left between leaves will allow air to move through and naturally ferment the cake over years.
A few hours after compression, the wet cakes are removed from the fabric and placed on wooden shelves. The cakes slowly dry for a few hours at a temperature of about 40 degrees celsius. Once the tea is dry, the cakes are sent to the packaging room. A skilled tea worker will use cotton paper to quickly wrap the cakes. They will fold the squares of cotton paper so there are exactly sixteen folds. Clean, dry bamboo shells wrap 7 cakes together at once. Bamboo string is used to tie the shells together to secure them for transportation. This is the traditional packing method that is still often used. The bamboo shell will cover the tea from rain, but will also allow the tea to breathe. Bamboo is a very neutral scent, and will separate other scents from reaching the tea.
Weight per piece: 357 grams
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Zi Juan (Purple Tea Leaf) 2008 brewing guidelines
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.
1st infusion — Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water to infuse for 5 minutes.
2nd infusion — Boiling water, infuse for 2 minutes
3rd infusion — Boiling water, infuse for 3 minutes
4th to 7th infusion — Boiling water, infuse for 5 minutes
Infusions: at least 7 times