EN
Sheng pu-erh "Spring Harvest" from 2024 is a fresh, young tea weighing 350 g, made from raw material picked in spring in Yunnan Province. It has an expressive aroma, a clean flavor and the lively character typical of a young sheng. The tea can be enjoyed now or left to mature further.
It opens up best over short, repeated infusions: from infusion to infusion the flavor becomes fuller and more multifaceted, and the sweetness in the aftertaste lingers for a long time.
Characteristics
- Type: sheng pu-erh, pressed
- Year: 2024
- Weight: 350 g
- Raw material: spring harvest
- Region: Yunnan Province, China
- Flavor: herbal, floral, with a light bitterness and astringency that turn into sweetness
Aroma and Taste
Dry leaf: fresh greenery, flowers and young fruit.
Infusion: light golden, clear and aromatic; herbal and floral accents, a light bitterness and pleasant astringency gradually turning into a pronounced sweetness.
Aftertaste: sweet and long.
Why You'll Love It
- Invigorating, with a fresh, energetic mood, good for the morning and afternoon.
- Suits lovers of young sheng pu-erhs and fresh spring raw material.
- Can be aged further so you can watch how the flavor changes.
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 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.