Hailing from ancient tea trees on the south-west slope of Ai Lao Shan, this Sheng Pu-erh was hand-plucked and minimally processed in the Spring of 2025. Notes of cream soda and Swiss chard create a sweet and vegetal experience that carries through each infusion. Slowly building in intensity, this classic Sheng delivers the texture of white peach skin that creates the perfect palate from which the cream soda and Swiss chard can shine.
Cake is 200g.
Harvested in spring 2025
Ingredients: Full leaf lightly fermented tea from the Yunnan province of China, pressed into a cake.
Tasting Notes:Cream soda, Swiss chard, white peach
Bring spring or filtered water to approximately 212°F. Dislodge a 7g piece of pu-erh (approximately the size of a silver dollar). Steep in traditional gaiwan method—making multiple infusions, starting at 10-15 seconds and increase 5-10 seconds with each steeping. Further reading.
Storage: Unlike most tea, pu-erh improves with age and may be enjoyed for years. For best results, we recommend storing in a cool, dry place that is temperature controlled. Do not place near other aromatic ingredients such as coffee.
