Ancient Puer Sheng 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 too much. 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. This tea comes from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell Ancient Puer Sheng Tea has whole 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 appears pale gold with orange hues: the body is silky and enveloping, and the slight astringent note on the finish - typical of shengs - remains pleasant. Tasting Notes GONG FU CHA The first infusion of Ancient Puer Sheng Tea gives a tea with a sweet flavor, reminiscent of wildflower honey, and fruity, with notes of ripe pear. A subtle incense finish can be perceived. This incense note becomes more intense with the second infusion, which reveals a slight astringency and delicate hints of leather. The third infusion brings out more woody notes, with hints of pinewood: the fruity taste of pear remains on the finish, although less sweet than at the beginning. WESTERN STYLE The first sip of Ancient Puer Sheng Tea is extremely fruity and recalls pear nectar and sultanas. The attack is soft and sweet, with notes of honey; the tea then evolves in the mouth, revealing notes of incense and hints of eucalyptus, thus leaving a remarkable sensation of freshness on the palate. The astringency is almost nonexistent, while the long sweet persistence returns to notes of pear and honey. Origin Menghai, Yunnan - China Preparation We strongly recommend infusing Ancient Puer Sheng Tea using the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain several infusions with different flavors. 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 strained for greater ease when tasting and the infusion times indicated above are purely indicative, so you can adjust them according to your own personal taste. It is recommended to store Ancient Puer Sheng Tea in a cool, dry place away from direct sunlight.
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Ancient Puer Sheng 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 too much. 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. This tea comes from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell Ancient Puer Sheng Tea has whole 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 appears pale gold with orange hues: the body is silky and enveloping, and the slight astringent note on the finish - typical of shengs - remains pleasant. Tasting Notes GONG FU CHA The first infusion of Ancient Puer Sheng Tea gives a tea with a sweet flavor, reminiscent of wildflower honey, and fruity, with notes of ripe pear. A subtle incense finish can be perceived. This incense note becomes more intense with the second infusion, which reveals a slight astringency and delicate hints of leather. The third infusion brings out more woody notes, with hints of pinewood: the fruity taste of pear remains on the finish, although less sweet than at the beginning. WESTERN STYLE The first sip of Ancient Puer Sheng Tea is extremely fruity and recalls pear nectar and sultanas. The attack is soft and sweet, with notes of honey; the tea then evolves in the mouth, revealing notes of incense and hints of eucalyptus, thus leaving a remarkable sensation of freshness on the palate. The astringency is almost nonexistent, while the long sweet persistence returns to notes of pear and honey. Origin Menghai, Yunnan - China Preparation We strongly recommend infusing Ancient Puer Sheng Tea using the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain several infusions with different flavors. 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 strained for greater ease when tasting and the infusion times indicated above are purely indicative, so you can adjust them according to your own personal taste. It is recommended to store Ancient Puer Sheng Tea in a cool, dry place away from direct sunlight.
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