EN
This 2018 sheng pu-erh comes from Naka village (那卡) and is a 357 g cake from the Zhoushi tea factory. The village is located in Lancang Lahu Autonomous County, Pu'er City, Yunnan Province.
It is a well-balanced, medium-aged sheng: the flavor is soft and multifaceted yet vivid, with a pronounced "compote" character. Ingredients: 100% tea leaf, no additives. A great choice for getting to know aged raw pu-erh.
Characteristics
- Type: sheng pu-erh (raw, pressed)
- Region: Naka village, Lancang County, Pu'er, Yunnan, China
- Producer: Zhoushi factory
- Harvest: 2018
- Form: pressed cake (bing cha), 357 g
- Flavor: compote-like, fruity and berry, velvety
Aroma and Taste
Dry leaf: floral and herbal; after the rinse the leaf opens up with honey and oriental sweets.
Liquor: dense and velvety, with a "compote" body that combines tropical fruit and fresh berries; the fair cup (chahai) smells of mango and passion fruit.
Aftertaste: sweet and fruity, soft, with a pleasant freshness.
Why You'll Love It
The balanced flavor without excess bitterness makes this cake a good first step into the world of aged sheng, and the dense liquor holds up well to many infusions.
How to Brew
Gongfu brewing (short infusions; gaiwan or small teapot):
- Rinse the tea with hot water for 5-10 s and discard the first water.
- Use 6-7 g of tea per 100-120 ml of vessel volume.
- Water temperature: 90-95 °C.
- First infusions of 10-15 s, then gradually increase the time.
Western-style brewing (teapot or heat-resistant glass):
- Use 3 g per 200 ml.
- Water temperature: 90-95 °C.
- Steep for 2-3 min; add more water if needed.
Storage
Store in a dry, cool place, away from direct light, moisture and foreign odors. Paper or a cardboard box works best; under proper conditions sheng pu-erh continues to develop slowly.