Sheng Pu Erh Feng Huang Yin Xiang, AA, 2021

Sheng Pu Erh made from Menghai raw materials.

A tea cake with a bright, fresh aroma with notes of gooseberry, raspberry and orange sweetness. When warmed, the aroma becomes even sweeter and spicier: notes of vanilla and caramel pastries. Its freshness, sweetness and depth of aroma are somewhat reminiscent of medium-heated oolongs.

The infusion is wheat-yellow in colour with a characteristic aroma of medicinal herbs. The taste is distinctly sweet, candy-like, with a slight sourness, notes of pineapple, melon and a slight grassiness. With each sip, the sweetness gives way to a salty taste, and each mouthful has a subtle hint of buckwheat honey. The tea has a floral aftertaste. Summery, bright, cheerful, full of happiness and sunshine.

The effect is twofold: at first it makes your head spin a little, then it gives you energy and bubbling inspiration. This Sheng Pu Erh is good for contemplative, unhurried work.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g. per 100 ml water

The first steeping is for rinsing the tea.

Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or clay teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1 g. per 100 ml of water

Infuse for 3-5 minutes.