‘keep your worries' | blend of barrel fermented saison | aged on raw pu-erh tea from kuuracorp (VIC) | 5.4%
Production time | 14 months
Blend | 1
This is a collaboration with our good pals at Kuuracorp. These joint efforts remind us why we started Sobremesa in the first place. Common goal, shared interest & new knowledge.
Puer (also spelled pu-erh) is a style of tea produced in Yunnan, China – the birthplace of tea. It is made from large-leafed varieties of Camellia Sinensis Assamica tea trees, and is commonly compressed into bricks or cakes.
When processing raw puer tea, small numbers of enzymes are deliberately left to remain active in the leaves. Along with bacteria and fungus, these enzymes will slowly transform the tea in a process known as microbial ripening. Given proper conditions in long-term storage, puer tea will age – much like wine. As the tea matures, its flavour and colour will go from fresh and light to rich and dark, leading to a uniquely developed flavour.
More than any other tea-growing region, Yunnan is home to a vast number of old tea trees that grow wild in the forest. Teas produced from these trees are more highly valued than teas made from young bushes in monocultural plantations. Once trees are a certain age – anywhere between several decades to hundreds of years – they develop many secondary metabolites, yielding teas with unique character and qualities.
This is a blend of three components: 12 month old saison - fermented in a puncheon (20%) 9 month old saison - fermented in a barrique (55%) 8 week old - stainless saison (25%)
The goal with this blend was to create a base that could act as a blank canvas for the tea while balancing funk, acid & freshness.
This blend was aged on 3.4g/L of 2022 'Subsurface' Raw Pu-erh Tea for 25 days in stainless.
Packaged on 4th March 2023 and bottle conditioned for 5.5 months.
Lot's of nectarine on the nose intertwined with a lovely herbaceous tea leaf element. Citrus driven, earthy & spicy.
The palate is where I think this product is most exciting from a textural stand point. Lemon, goji berries and fresh flowers. Tempered acidity, textural, tannic & moreish.