This 2006 Yiwu puerh is what I would think of as setting the standard for sheng cha. By that, I mean it is high quality with the taste profile you expect from sheng cha from the famous Xishuangbanna prefecture, with little surprise. (Let it be said that I only had enough tea for one session; other sessions might have yield more surprise.)
The tea has a very pleasant, full, broad feel on the palate and back of the throat. I detected some vegetable tastes, ginseng, and mild fruit, maybe pears or white berries (if there are white berries), underlined with mild earthiness. I keep saying mild, but I want to stress it is also very full.
It was interesting to compare this to Norbu’s 2006 “Qi Cha” (please see my notes on that tea) from Yong De County in Yunnan’s Lincang prefecture, which I found more bamboo-like, less fruity. It would also be interesting to compare Norbu’s Yi Wu mountain bamboo roasted puerh to this tea — same mountain, different processing.

185 °F / 85 °C 0 min, 30 sec

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A dedicated tea drinker, I focus on teas from China and Taiwan. I favor oolongs and puerhs but also enjoy green teas.



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