Sheng Puerh, also known as raw Puerh, is a naturally aged post-fermented tea from Yunnan, China. It is prized for its evolving flavour. Young Sheng Puerh (under 5 years) is usually sharp and astringent. As it ages, it mellows out and requires 10 years to reach the status of being aged.
This puerh is an aged Sheng Puerh(2013). This tea originates from the ancient tea gardens of Yiwu Zhengshan, one of the most ancient tea-producing parts of Yunnan. This region is known for puerh with a more soft and gentle character. Yiwu mountain is one of the six ancient tea mountains.
The leaves are Camellia sinensis var. Assamica variety that undergoes the Sha Qing (“kill-green”) process similar to green tea processing. However, lower temperatures are used. This process is followed by sun-drying the leaves, which retains microbes, creating a living ecosystem for the tea to mature over time after being pressed into cakes.
When brewed, this tea starts out with bright, fruity and sugary notes and moves towards herbal notes in later steeps.
Harvested: 2012
Pressed: 2013
Read our brewing guide here. We recommend Gong Fu Brewing for this tea.
