Yubai's Sheng Mao Cha from Jing Mai Mountain

A Pu-erh Tea from


78 / 100

Calculated from 2 Ratings
Tea type
Pu-erh Tea
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Apricot, Floral, Green, Sweet, Vegetal, Bitter, Flowers, Grass
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Typical Preparation
Use 7 oz / 198 ml of water
Set water temperature to 200 °F / 93 °C
Use 6 g of tea
Steep for 4 min, 15 sec
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3 Tasting Notes View all

“I picked up a small sample of this with my first order from BTTC. It is one of the sweeter shengs I’ve tasted to this point. The dry leaf had a sweet and sugary aroma – it smelled like icing to...” Read full tasting note
“I got a sample collection from Beautiful Taiwan Tea company and they sent a sample marked “Raw Pu-erh” with no details. Based on their website and how the tea looks, I think this is the one. ...” Read full tasting note
“So, as this one is steeping, it smells grassy, flowery. The first sip is very grassy, too, though I think I need to wait awhile longer to drink this – that first sip nearly scalded my tongue! Ok,...” Read full tasting note


This is a Sheng Pu er tea, which means that it’s loose leaf “raw” pu er. This tea can be aged and you can see how the profile changes over time. If you are new to Pu er you need to try a Sheng Mao Cha as a benchmark for the rest of your experience. I suggest you try a little bit and then leave the rest in the bag in a cupboard for a couple of years and try it again ;)

From Wikipedia on pu-erh teas: Pu’erh is generally expected to be served Gongfu style, generally in Yixing teaware or in a type of Chinese teacup called a gaiwan. Optimum temperatures are generally regarded to be around 95 °C for lower quality pu’erhs and 85–89 °C for good ripened and aged raw pu’erh. The tea is steeped for 12 to 30 seconds in the first few infusions, increasing to 2 to 10 minutes in the last infusions. The prolonged steeping sometimes used in the west can produce dark, bitter, and unpleasant brews. Quality aged pu’erh can yield many more infusions, with different flavor nuances when brewed in the traditional Gong-Fu method.

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