Puer Sheng Ancient tea is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely precious, since each year the harvest is limited so as not to weaken the plant excessively. Many experts have praised its intense, enveloping aroma and its golden liquor, with a complex aromatic range, with notes of fruit and incense that linger on the palate for a long time. This tea comes from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell Puer Sheng Ancient tea has broken leaves in various shades of green, dark brown and beige, in an elegant mix of colours. Once infused, the leaves release an intense fruity aroma of pear, hints of incense and touches of fragrant resin. In the cup the liquor appears pale gold with orange hues: the body is silky and enveloping, and the slight note of astringency on the finish - typical of sheng teas - remains pleasant. GONG FU CHA Tasting Notes The first infusion of Puer Sheng Ancient tea gives a tea with a sweet flavour, reminiscent of wildflower honey, and fruity, with notes of ripe pear. A subtle incense finish can be perceived. This note of incense becomes more intense with the second infusion, which reveals a slight astringency and delicate leather notes. The third infusion brings out more woody hints, with touches of pine wood: the fruity pear flavour 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 reminiscent of pear nectar and sultana raisins. The attack is soft and sweet, with honey notes; the tea then evolves in the mouth, revealing notes of incense and hints of eucalyptus, thus leaving a sensation of remarkable freshness on the palate. The astringency is almost non-existent, while the long sweet persistence 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. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a 150 ml gaiwan to obtain multiple infusions with different flavours. After a quick rinse of the leaves in water at 95°C, you can proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30...). This tea has a longevity of about 8 infusions. For a classic Western-style preparation we recommend using 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for an infusion time of 2 minutes. The tea can be filtered for greater ease during tasting and the infusion times indicated above are intended purely as a guideline, so you can also adjust them according to your personal taste. It is recommended to store Puer Sheng Ancient tea in a cool, dry place away from direct sunlight.
Puer Sheng Ancient tea is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely precious, since each year the harvest is limited so as not to weaken the plant excessively. Many experts have praised its intense, enveloping aroma and its golden liquor, with a complex aromatic range, with notes of fruit and incense that linger on the palate for a long time. This tea comes from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell Puer Sheng Ancient tea has broken leaves in various shades of green, dark brown and beige, in an elegant mix of colours. Once infused, the leaves release an intense fruity aroma of pear, hints of incense and touches of fragrant resin. In the cup the liquor appears pale gold with orange hues: the body is silky and enveloping, and the slight note of astringency on the finish - typical of sheng teas - remains pleasant. GONG FU CHA Tasting Notes The first infusion of Puer Sheng Ancient tea gives a tea with a sweet flavour, reminiscent of wildflower honey, and fruity, with notes of ripe pear. A subtle incense finish can be perceived. This note of incense becomes more intense with the second infusion, which reveals a slight astringency and delicate leather notes. The third infusion brings out more woody hints, with touches of pine wood: the fruity pear flavour 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 reminiscent of pear nectar and sultana raisins. The attack is soft and sweet, with honey notes; the tea then evolves in the mouth, revealing notes of incense and hints of eucalyptus, thus leaving a sensation of remarkable freshness on the palate. The astringency is almost non-existent, while the long sweet persistence 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. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a 150 ml gaiwan to obtain multiple infusions with different flavours. After a quick rinse of the leaves in water at 95°C, you can proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30...). This tea has a longevity of about 8 infusions. For a classic Western-style preparation we recommend using 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for an infusion time of 2 minutes. The tea can be filtered for greater ease during tasting and the infusion times indicated above are intended purely as a guideline, so you can also adjust them according to your personal taste. It is recommended to store Puer Sheng Ancient tea in a cool, dry place away from direct sunlight.
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