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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 a complex aromatic range and 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: Puer Sheng Ancient Tea has partly broken leaves in various shades of green, dark brown and beige, in an elegant mix of colors. Once infused, the leaves release an intense fruity aroma of pear, hints of incense and touches of fragrant resin. In the cup, the liquor is pale gold with orange hues: the body is silky and enveloping, and the slight astringent note on the finish, typical of sheng teas, remains pleasant. GONG FU CHA Tasting Notes: The first infusion produces a sweet, fruity tea reminiscent of wildflower honey, with notes of ripe pear. A subtle incense finish can be detected. This incense note becomes more intense with the second infusion, which reveals slight astringency and delicate hints of leather. The third infusion brings out woodier notes, with touches of pine wood; the fruity taste of pear remains on the finish, although less sweet than at the beginning. WESTERN STYLE: The first sip of Puer Sheng Ancient Tea is extremely fruity and recalls pear nectar and sultana raisins. The attack is soft and sweet, with honey notes; the tea then develops in the mouth, revealing incense notes and hints of eucalyptus, leaving a notably fresh sensation on the palate. Astringency is almost nonexistent, while the long, sweet finish returns to notes of pear and honey. Origin: Menghai, Yunnan - China. Preparation: We strongly recommend infusing Puer Sheng Ancient Tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. For this preparation, use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 95 °C, proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30…). This tea lasts for approximately 8 infusions. For a classic preparation in the Western style, use 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95 °C for 2 minutes. The tea may be filtered for easier tasting, and the infusion times indicated above are purely suggestions, so you can also adjust them according to your personal taste. Store Puer Sheng Ancient Tea 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 a complex aromatic range and 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: Puer Sheng Ancient Tea has partly broken leaves in various shades of green, dark brown and beige, in an elegant mix of colors. Once infused, the leaves release an intense fruity aroma of pear, hints of incense and touches of fragrant resin. In the cup, the liquor is pale gold with orange hues: the body is silky and enveloping, and the slight astringent note on the finish, typical of sheng teas, remains pleasant. GONG FU CHA Tasting Notes: The first infusion produces a sweet, fruity tea reminiscent of wildflower honey, with notes of ripe pear. A subtle incense finish can be detected. This incense note becomes more intense with the second infusion, which reveals slight astringency and delicate hints of leather. The third infusion brings out woodier notes, with touches of pine wood; the fruity taste of pear remains on the finish, although less sweet than at the beginning. WESTERN STYLE: The first sip of Puer Sheng Ancient Tea is extremely fruity and recalls pear nectar and sultana raisins. The attack is soft and sweet, with honey notes; the tea then develops in the mouth, revealing incense notes and hints of eucalyptus, leaving a notably fresh sensation on the palate. Astringency is almost nonexistent, while the long, sweet finish returns to notes of pear and honey. Origin: Menghai, Yunnan - China. Preparation: We strongly recommend infusing Puer Sheng Ancient Tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. For this preparation, use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 95 °C, proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30…). This tea lasts for approximately 8 infusions. For a classic preparation in the Western style, use 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95 °C for 2 minutes. The tea may be filtered for easier tasting, and the infusion times indicated above are purely suggestions, so you can also adjust them according to your personal taste. Store Puer Sheng Ancient Tea in a cool, dry place away from direct sunlight.
