This 2019 De'an Suan Cha is a unique fermented sheng puerh. Like regular sheng puerh the leaves are withered, heated via pan fry to kill the enzyme that interacts with oxygen and rolled. They then under go a unique fermentation stage.
The rolled tea leaves are rolled or squeezed into a bamboo tube or a big clay jar, layer by layer, and covered with banana leaves to create a relatively lower temperature and humid environment. The leaves are sealed with fresh banana leaves, then placed in a pit dug into the ground. Plantain leaves cover the bottom of the pit, the jars of tea are put on top of the plantain leaves, covered with more plantain leaves and finally soil. During fermentation, beneficial microorganisms, such as bacteria and fungi, interact with the tea leaves, resulting in the unique tangy and burnt suger taste. The fermenting time is around 9 months.
This is one of those teas that I enjoy and think everyone should try but might not be everyone's thing. That goes for any tea obviously but I have a penchant for these rarer kinds of tea and just want my customers to know that this is one of them Cheers!
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This style of tea, particularly from intergalactic, has become one of my absolute favorites. Very lemony up front with a smooth rawness I expect from good quality sheng. It can be deceptively smooth, where it tricks me into thinking I can steep it longer and harder than a normal sheng, but it will bite back! Treated properly this tea is incredibly satisfying and steeps forever. I'm always gonna keep these handy.
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