EN
Sheng pu-erh "Chinese Wind" (中国风, Zhōngguó fēng, "Chinese style") from the 2021 harvest was produced by the Zhoushi (周氏) factory. The raw material was picked in Yunnan Province and pressed into a classic 357 g bing cha cake. The name refers to the traditions of Chinese tea art.
The tea combines the freshness of a spring harvest with a rich flavor and deep aroma. The infusion is light and delicate, pale yellow in color, and the character is balanced: without excess harshness, but with the lively dynamics of pu-erh.
Characteristics
- Type: sheng pu-erh, pressed (bing cha)
- Year: 2021
- Weight: 357 g
- Producer: Zhoushi factory
- Region: Yunnan Province, China
- Leaf: dark green with silvery tips
Aroma and Taste
Dry leaf: a fresh floral aroma with notes of honey, herbs and a light fruity sweetness.
Infusion: clear and pale yellow; the flavor has warm notes of honey, fresh fruit and a light herbal freshness, with woody shades added over the session.
Aftertaste: long, slightly sweet, with floral shades.
Why You'll Love It
- Refreshing and relaxing, especially good in the warm season.
- Suits a calm, meditative tea session.
- Stands up to 5–7 infusions, revealing new facets of flavor each time.
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 85–90 °C
- the first infusions are short, 10–15 s, then gradually increase the time
Western-style brewing (teapot or large cup):
- 3–4 g of tea per 200 ml of water at 85–90 °C after the rinse
- steep for 2–3 min, tasting the infusion so as not to strengthen the bitterness
Storage
Store the cake in a dry, ventilated place at room temperature, away from direct light, moisture and foreign odors. Sheng pu-erh can be enjoyed right away or left to mature further.