Sheng Pu Erh

Sheng Pu Erh

herbata, która żyje i dojrzewa

Surowy Pu Erh z Yunnanu – od świeżych, kwiatowych młodych roczników po dojrzałe, miodowo-drzewne tea cake ze starych drzew.

Produkty: 85

Jak parzyć Sheng Pu Erh

Metoda europejskaw czajniku lub filiżance

85–95°Ctemperatura wody
2–3 minczas parzenia
6–8 g / 1 lilość liści
2–3 razymożna zaparzać

Gongfu chaw gaiwanie, krótkie parzenia

85–100°Ctemperatura wody
5–6 sczas parzenia
4–5 g / 100 mlilość liści
8–10 razymożna zaparzać

Sheng Pu Erh, also known as ‘green’ or ‘raw Pu Erh,’ undergoes a natural ageing process, unlike Shu Pu Erh, which undergoes accelerated fermentation. During the ageing process, Sheng Pu Erh gradually changes its taste and aroma, becoming milder and more complex. 

Sheng Pu Erh leaves can be pressed into cakes, bricks or sold loose. The colour of the leaves is usually dark green, but can vary depending on age and degree of fermentation. 

Young Sheng Pu Erh has a bright, fresh taste with hints of dried fruit, flowers and herbs. As it ages, the taste becomes milder, with notes of honey, nuts and wood. 

The tea can have a tonic effect, improve mood and increase concentration.

How to brew: 

Sheng Pu Erh requires more attention, as it can easily become bitter.
We recommend starting with 4 grams of tea per 100 ml of water at a temperature of 80-90°C.

1. Place the tea in a well-heated pot.

2. Rinse the tea with the first pour to remove any dust.

3. The first infusion should be short, 5-6 seconds. For subsequent infusions, you can increase the exposure time by 5 seconds. Sheng Pu Erh teas are renowned for their durability and can usually withstand at least 7-8 infusions.