The Sheng Puer Ancient Tea is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely precious, as the harvest is limited each year to avoid weakening the plant excessively. Many experts have praised its intense and enveloping aroma and its golden liquor, with a complex aromatic range, featuring 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. The Sheng Puer Ancient Tea features non-whole leaves in various shades of green, dark brown, and beige, in an elegant mix of colors. Once infused, the leaves emit an intense fruity aroma of pear, hints of incense, and touches of fragrant resin. In the cup, the liquor is pale gold with orange hues: the body is silky and enveloping, and the light astringency on the finish - typical of sheng - remains pleasant. The first infusion of Sheng Puer Ancient Tea gives a sweet tea, reminiscent of multifloral honey and fruity, with notes of ripe pear. A subtle finish of incense is detected. This note of incense becomes more intense with the second infusion, which reveals a slight astringency and delicate hints of leather. The third infusion brings out woodier notes, with hints of pine wood: the fruity taste of pear remains on the finish, although less sweet than at the beginning. The first sip of Sheng Puer Ancient Tea is extremely fruity and evokes pear nectar and sultana raisins. 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, leaving a notable 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. We strongly recommend infusing Sheng Puer Ancient Tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed to a first infusion of 20 seconds. Maintaining the water at the same temperature, you can continue to use 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 preparation according to western style, 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 to be purely indicative, so you can also adjust according to your personal taste. It is recommended to store Sheng Puer Ancient Tea in a cool and dry place, away from direct sunlight.
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The Sheng Puer Ancient Tea is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely precious, as the harvest is limited each year to avoid weakening the plant excessively. Many experts have praised its intense and enveloping aroma and its golden liquor, with a complex aromatic range, featuring 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. The Sheng Puer Ancient Tea features non-whole leaves in various shades of green, dark brown, and beige, in an elegant mix of colors. Once infused, the leaves emit an intense fruity aroma of pear, hints of incense, and touches of fragrant resin. In the cup, the liquor is pale gold with orange hues: the body is silky and enveloping, and the light astringency on the finish - typical of sheng - remains pleasant. The first infusion of Sheng Puer Ancient Tea gives a sweet tea, reminiscent of multifloral honey and fruity, with notes of ripe pear. A subtle finish of incense is detected. This note of incense becomes more intense with the second infusion, which reveals a slight astringency and delicate hints of leather. The third infusion brings out woodier notes, with hints of pine wood: the fruity taste of pear remains on the finish, although less sweet than at the beginning. The first sip of Sheng Puer Ancient Tea is extremely fruity and evokes pear nectar and sultana raisins. 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, leaving a notable 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. We strongly recommend infusing Sheng Puer Ancient Tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed to a first infusion of 20 seconds. Maintaining the water at the same temperature, you can continue to use 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 preparation according to western style, 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 to be purely indicative, so you can also adjust according to your personal taste. It is recommended to store Sheng Puer Ancient Tea in a cool and dry place, away from direct sunlight.
