The Tè Puer Sheng Ancient is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely valuable, as every year the harvest is limited so as not to overly weaken the plant. Many experts have praised its intense and 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. The Tè Puer Sheng Ancient features incomplete 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 appears pale gold with orange hues: the body is silky and enveloping, and the slight astringency on the finish - typical of sheng - remains pleasant. The first infusion of Tè Puer Sheng Ancient gives a tea with a sweet flavor, reminiscent of wildflower honey, and fruity, with notes of ripe pear. There is a subtle hint of incense in the finish. 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 forth more woody hints, with touches of pine wood: the fruity taste of pear remains in the finish, although less sweet than at the beginning. The first sip of Tè Puer Sheng Ancient is extremely fruity and reminiscent of 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 remarkable freshness on the palate. The astringency is almost nonexistent, while the long sweet persistence returns on notes of pear and honey. We strongly recommend infusing Tè Puer Sheng Ancient 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 of different tastes. After a quick rinse of the leaves in water at 95°C, you can proceed with the first infusion for 20 seconds. Keeping 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 in the 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 when tasting, and the above-mentioned infusion times are purely indicative so one can adjust according to personal taste. It is advisable to store Tè Puer Sheng Ancient in a cool, dry place, away from direct sunlight.
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The Tè Puer Sheng Ancient is harvested from trees that are at least 30 or 40 years old. Its leaves are extremely valuable, as every year the harvest is limited so as not to overly weaken the plant. Many experts have praised its intense and 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. The Tè Puer Sheng Ancient features incomplete 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 appears pale gold with orange hues: the body is silky and enveloping, and the slight astringency on the finish - typical of sheng - remains pleasant. The first infusion of Tè Puer Sheng Ancient gives a tea with a sweet flavor, reminiscent of wildflower honey, and fruity, with notes of ripe pear. There is a subtle hint of incense in the finish. 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 forth more woody hints, with touches of pine wood: the fruity taste of pear remains in the finish, although less sweet than at the beginning. The first sip of Tè Puer Sheng Ancient is extremely fruity and reminiscent of 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 remarkable freshness on the palate. The astringency is almost nonexistent, while the long sweet persistence returns on notes of pear and honey. We strongly recommend infusing Tè Puer Sheng Ancient 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 of different tastes. After a quick rinse of the leaves in water at 95°C, you can proceed with the first infusion for 20 seconds. Keeping 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 in the 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 when tasting, and the above-mentioned infusion times are purely indicative so one can adjust according to personal taste. It is advisable to store Tè Puer Sheng Ancient in a cool, dry place, away from direct sunlight.
