EN
Sheng pu-erh from the Banpeng region, 2019 harvest, is an aromatic pressed tea weighing 350 g with an expressive character and a dynamic flavor. Over the years of aging, the young sheng has become softer and deeper, but it has kept its freshness and liveliness.
The infusion is golden, clear and rich. The tea is especially good over short, repeated infusions: each time it becomes softer and more expressive.
Characteristics
- Type: sheng pu-erh, pressed
- Year: 2019
- Weight: 350 g
- Region: Banpeng, Yunnan Province, China
- Aging: since 2019
- Flavor: a pleasant bitterness and light astringency that quickly turn into sweetness
Aroma and Taste
Dry leaf: floral, herbal and fruity notes.
Infusion: golden and clear; notes of fresh herbs, flowers and fruit, subtle woody accents; the bitterness and light astringency give way to sweetness.
Aftertaste: long, sweet and refreshing.
Why You'll Love It
- Invigorating and refreshing, suitable for the morning and afternoon.
- Will please those who like a sheng pu-erh with bright astringency and a long sweet aftertaste.
- Opens up well over many short infusions.
How to Brew
Gongfu brewing (short infusions; gaiwan or Yixing clay teapot):
- carefully separate the amount you need from the cake
- rinse the leaf with boiling water and pour off the first water
- 5–6 g of tea per 150 ml, water at 90–95 °C
- the first infusions are short, 5–10 s, then gradually increase the time
Western-style brewing (teapot or large cup):
- 3–4 g of tea per 200 ml of water at 90–95 °C after the rinse
- steep for 1–2 min, tasting the infusion
Storage
Store the cake in a dry, ventilated place at room temperature, away from light, moisture and foreign odors.