Gaba Shu Puer "Menhai" (200 g) — Innovation, depth of taste and absolute peace
Looking for a unique drink that will help you regain strength after a hard day and relieve stress? Gaba Shu Puer "Menhai" is a revolutionary product that combines the classic traditions of dark puer from the legendary Menhai region and the advanced technology of GABA anaerobic fermentation. Due to the increased content of gamma-aminobutyric acid (GABA), this tea gently relaxes the body, relieves nervous tension and gives a state of mental comfort and harmony.
Flavor profile and aroma:
Taste: Extremely soft, thick and buttery. The classic deep character of Menghai Shu Puer with its signature woody-nutty notes is complemented by a unique flavor shade for Gaba teas - noble sourness of dried fruits, nuances of dark chocolate and a pleasant spicy-sweet aftertaste. There is no bitterness at all.
Aroma: Warm, enveloping, warming, with deep notes of aged wood, prunes and a barely noticeable cognac-caramel trail.
Color of the infusion: Dense, opaque, the deep color of dark matte chocolate or strong dessert wine.
Why is Gaba Shu Puer "Menghai" the choice of professionals and gourmets?
Convenient portion pressing (Chocolate bar): The tea is pressed into a neat bar weighing 200 grams, which is divided into equal segments-cubes. This is an ideal solution for HoReCa and home tea drinking: you will no longer need special knives or awls for pu-erh. It is enough to simply break off one segment with your hands.
Unique GABA-effect for anti-stress: Unlike traditional Shu Pu-erhs, which give a powerful tonic charge, "Menhai" has a balanced effect. It helps the body cope with emotional and physical stress, gently calms the nervous system, normalizes sleep and at the same time maintains absolute clarity of thought.
Reference raw materials from Menhai: The tile is based on selected mature spring leaves from high-altitude plantations. Traditional wet shredding (Wo Dui) combined with GABA technology allowed us to create an incredibly deep and soft pu-erh.
Ergonomics and precise dosage: One pressed cube is a ready-made, perfectly calibrated portion for one full-fledged brewing in a teapot or gaiwan. This significantly speeds up the work of baristas in establishments and eliminates errors in the gram of the drink.
How to brew correctly?
Use water at a temperature of 95–100°C. Break off one segment of the tile (about 6–8 g of tea per 150–200 ml of water). Be sure to drain the first quick brew (5–10 seconds) to rinse the tea leaves and activate useful trace elements. Brew in batches, gradually increasing the infusion time from 20 seconds to 2 minutes. The tea is very resistant to brewing and can easily withstand up to 7–8 saturated cycles.
