Fuhai 2007 Sheng Pu'er

A Pu-erh Tea from


85 / 100

Calculated from 9 Ratings
Tea type
Pu-erh Tea
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Cinnamon, Clove, Medicinal, Moss, Mushrooms, Musty, Sweet, Anise
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Typical Preparation
Use 99 oz / 2928 ml of water
Set water temperature to 205 °F / 96 °C
Use 8 g of tea
Steep for 1 min, 0 sec
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17 Tasting Notes View all

“Here’s the true confession: In spite of my sometimes brain numbing effects from random puerhs, I just spent a ridiculous amount of money on the Verdant website, taking advantage of his Puerh monday...” Read full tasting note
“First Tasting…from a sample I received with my last Verdant order. (Prior to my full cake purchase arriving.) Intro I didn’t realize at first that the sample I received with my order was the same...” Read full tasting note
“I only got a sample of this instead of a cake. I was tempted to get a cake due to price but I never tried it and just wanted a sample first. Dry the leaf smelled so good, so sweet! Kind of like a...” Read full tasting note
“Hello Steepsters! It’s been a long time since I’ve had a chance to post (or read Steepster) and it’s good to be back. I survived finals and 6 days in Utah (oh the nose bleeds). The day we flew...” Read full tasting note


A creamy nutty sheng incredibly mature for its age with notes of almond, apricot and plantains. . . .
My pu’er mentor Wang Yanxin and I set ourselves a challenge: Find a cake of sheng with deep textural complexity, and aging potential, combined with the smoothness of something that can be brewed up now, but find it at a price accesible to just about anyone. It has been a challenging task to sort through so many pu’ers to find the one, but we found it.

This beautiful Fuhai cake steeps up with strong notes of almond. In fact, it reminds me of one of my favorite desserts: an almond torte with fresh whipped cream and raspberry jam covered in a thick layer of homemade marzipan. The sweet and creamy textures combine with a savory nutty flavor and crisp vegetal undertones to almost perfectly replicate that delicious torte.

In later steepings I get a tingling numbness on the tongue in the same way that nutmeg and anise are slightly numbing. This combines with the whipped cream texture and a growing juiciness to evoke fried plantains, and caramelized apricot. In steeping tests, we haven’t been able to get bitterness out of this incredible find, and can safely recommend it for pu’er lovers and beginners alike.

As an aside, this tea has an intense “chaqi” feeling, a clarity of mind brought about by some really interesting chemical interactions. Read the article I just published on “chaqi” here.

I hope that you enjoy this one as much as I have. I highly recommend picking up a cake if you can so that you will be able to see this tea change over the coming years and grow in complexity.

-David Duckler, Founder

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