Puerh 1990's Sheng

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Earth
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by VoirenTea
Average preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 oz / 65 ml

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1 Tasting Note View all

  • “Loose sheng, the dry leaves smell actually earthy and are fairly large. Brewed 3.2g in 65ml Yixing. After 1 rinse, the leaves smell earthy and sweet now. First few steeps – this feels way more like...” Read full tasting note

From East Teas

This loose-leaf Sheng, or raw Pu-Erh, or Bo-lai, has been microbially fermented and matured in the traditional, age-old manner. It is, amazingly digestive, so ideal with, or after, food. It is complex, pleasantly earthy and smooth, with, providing many handsome, reddish brews. Rinse the leaves briefly before brewing. This fine loose-leaf example from Yunnan has been expertly aged, gaining in complexity and depth. Packed in 30g bags.

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1 Tasting Note

42 tasting notes

Loose sheng, the dry leaves smell actually earthy and are fairly large.
Brewed 3.2g in 65ml Yixing.
After 1 rinse, the leaves smell earthy and sweet now.

First few steeps – this feels way more like shou. I know shou was developed to mimic aged sheng, but this is the first aged sheng I’ve had that actually tastes like shou – the others have all had camphor and mouth-tingliness.

It has a thick mouthfeel, works better with 10s or so steeps rather than 5s. I think it has a very slight damp plaster note along with the earthiness, but it’s a bit hard to say and it could be something else.

Flavors: Earth

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 65 ML

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