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Puer Sheng Ancient Tea is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely precious, as the harvest is limited each year so as not to excessively weaken the plant. Many experts have praised its intense, enveloping aroma and golden liquor, with complex notes of fruit and incense that linger on the palate. This tea comes from the mountainous area around Menghai, in southern Yunnan. Tasting - Appearance and aroma: The leaves have shades of green, dark brown and beige. Once infused, they release pear, incense and fragrant resin aromas. The liquor is pale gold with orange hues, with a silky, enveloping body and pleasant slight sheng-style astringency. GONG FU CHA Tasting Notes: The first infusion is sweet and fruity, recalling wildflower honey and ripe pear, with a subtle incense finish. The incense intensifies in the second infusion, which reveals slight astringency and delicate leather notes. The third brings woodier, pine-like notes, while pear remains on the finish. WESTERN STYLE: The first sip is extremely fruity, recalling pear nectar and sultana raisins. It is soft and sweet, with honey, incense and eucalyptus notes and a notably fresh palate. Astringency is almost nonexistent, while the long, sweet finish returns to pear and honey. Origin: Menghai, Yunnan - China. Preparation: We strongly recommend the traditional Chinese gong fu cha method. Use 5 grams of leaves in a 150 ml gaiwan for multiple infusions. Rinse briefly in water at 95 °C, then infuse for 20 seconds. Add water at the same temperature and increase the infusion time by 5 seconds each time (20-25-30…). This tea lasts for approximately 8 infusions. In Western style, use 3 grams in a 200 ml cup with water at 95 °C for 2 minutes. Filter if desired. Infusion times are indicative and may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
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Puer Sheng Ancient Tea is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely precious, as the harvest is limited each year so as not to excessively weaken the plant. Many experts have praised its intense, enveloping aroma and golden liquor, with complex notes of fruit and incense that linger on the palate. This tea comes from the mountainous area around Menghai, in southern Yunnan. Tasting - Appearance and aroma: The leaves have shades of green, dark brown and beige. Once infused, they release pear, incense and fragrant resin aromas. The liquor is pale gold with orange hues, with a silky, enveloping body and pleasant slight sheng-style astringency. GONG FU CHA Tasting Notes: The first infusion is sweet and fruity, recalling wildflower honey and ripe pear, with a subtle incense finish. The incense intensifies in the second infusion, which reveals slight astringency and delicate leather notes. The third brings woodier, pine-like notes, while pear remains on the finish. WESTERN STYLE: The first sip is extremely fruity, recalling pear nectar and sultana raisins. It is soft and sweet, with honey, incense and eucalyptus notes and a notably fresh palate. Astringency is almost nonexistent, while the long, sweet finish returns to pear and honey. Origin: Menghai, Yunnan - China. Preparation: We strongly recommend the traditional Chinese gong fu cha method. Use 5 grams of leaves in a 150 ml gaiwan for multiple infusions. Rinse briefly in water at 95 °C, then infuse for 20 seconds. Add water at the same temperature and increase the infusion time by 5 seconds each time (20-25-30…). This tea lasts for approximately 8 infusions. In Western style, use 3 grams in a 200 ml cup with water at 95 °C for 2 minutes. Filter if desired. Infusion times are indicative and may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
