Sheng Pu Erh Farm, Xigui Village, AA, 100 gr., 2016
Sheng Pu Erh is made from the leaves of ancient trees from Lincang County. It is characterized by a delicate aroma of flowers, fruit, and tobacco. The infusion is clear, golden in color, and rich in flavor, with notes of floral honey, dried fruit, and dry wood. The flavor is dense, balanced, with notes of honey, apple, and candy, with a slight tartness. The finish is long, juicy, slightly tart, fruity, and tobacco with a hint of berry acidity. It is ideal for leisurely sipping on hot summer days.
This Sheng Pu Erh tea, made from the leaves of ancient trees, comes from Lincang County, Yunnan Province. This region is known for its favorable climate, fertile soil, and high mountains, which create ideal growing conditions for tea trees. The ancient tea trees in Lincang have deep roots that penetrate the mineral-rich soil, absorbing nutrients that determine the tea's unique characteristics.
The tea is moderately pressed with a soft aroma of flowers, fruits, and tobacco. The infusion is clear, golden in color, and rich in flavor, with notes of flower honey, dried fruits, and dry wood. The flavor is dense, balanced, honey-apple, and candy-like, with a slight tartness. The finish is long, juicy, slightly astringent, fruity-tobacco with a hint of berry acidity.
This Sheng Pu Erh tea is perfect for leisurely sipping, perfect for a hot summer day. It refreshes well, gently tones, and quenches thirst.
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.
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