The Tè Puer Sheng Ancient is harvested from trees that are at least 30 to 40 years old. Its leaves are extremely precious, as the harvest is limited each year to avoid excessively weakening the plant. Many experts have praised its intense and enveloping aroma and its golden liquor, with a complex aromatic range, featuring notes of fruit and incense that linger long on the palate. This tea comes from the mountainous area around the city of Menghai, in southern Yunnan. The Tè Puer Sheng Ancient has incomplete leaves in various shades of green, dark brown, and beige, in an elegant mix of colors. Once infused, the leaves release an intense fruity aroma of pear, hints of incense, and traces of fragrant resin. In the cup, the liquor appears pale gold with orange hues: the body is silky and enveloping, and the slight astringency at the finish - typical of sheng - remains pleasant. The first infusion of Tè Puer Sheng Ancient gives a tea with a sweet flavor reminiscent of wildflower honey, and fruity, with notes of ripe pear. There is a subtle finish of incense. This note of incense becomes more intense with the second infusion, revealing a slight astringency and delicate hints of leather. The third infusion brings out more woody notes, with hints of pine wood: the fruity taste of pear lingers in the finish, though less sweet than at the start. The first sip of Tè Puer Sheng Ancient is extremely fruity and reminiscent of pear nectar and sultana raisins. The attack is soft and sweet, with notes of honey; the tea then evolves in the mouth, revealing notes of incense and hints of eucalyptus, leaving a notable sensation of freshness on the palate. The astringency is almost non-existent, while the long sweet persistence returns with notes of pear and honey. Originating from Menghai, Yunnan - China, we strongly recommend infusing Tè Puer Sheng Ancient using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30...). This tea has a longevity of about 8 infusions. For a classic preparation in the western style, we recommend using 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for an infusion time of 2 minutes. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely suggestive, so you can also adjust according to your personal taste. It is recommended to store Tè Puer Sheng Ancient in a cool, dry place away from direct sunlight.
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The Tè Puer Sheng Ancient is harvested from trees that are at least 30 to 40 years old. Its leaves are extremely precious, as the harvest is limited each year to avoid excessively weakening the plant. Many experts have praised its intense and enveloping aroma and its golden liquor, with a complex aromatic range, featuring notes of fruit and incense that linger long on the palate. This tea comes from the mountainous area around the city of Menghai, in southern Yunnan. The Tè Puer Sheng Ancient has incomplete leaves in various shades of green, dark brown, and beige, in an elegant mix of colors. Once infused, the leaves release an intense fruity aroma of pear, hints of incense, and traces of fragrant resin. In the cup, the liquor appears pale gold with orange hues: the body is silky and enveloping, and the slight astringency at the finish - typical of sheng - remains pleasant. The first infusion of Tè Puer Sheng Ancient gives a tea with a sweet flavor reminiscent of wildflower honey, and fruity, with notes of ripe pear. There is a subtle finish of incense. This note of incense becomes more intense with the second infusion, revealing a slight astringency and delicate hints of leather. The third infusion brings out more woody notes, with hints of pine wood: the fruity taste of pear lingers in the finish, though less sweet than at the start. The first sip of Tè Puer Sheng Ancient is extremely fruity and reminiscent of pear nectar and sultana raisins. The attack is soft and sweet, with notes of honey; the tea then evolves in the mouth, revealing notes of incense and hints of eucalyptus, leaving a notable sensation of freshness on the palate. The astringency is almost non-existent, while the long sweet persistence returns with notes of pear and honey. Originating from Menghai, Yunnan - China, we strongly recommend infusing Tè Puer Sheng Ancient using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30...). This tea has a longevity of about 8 infusions. For a classic preparation in the western style, we recommend using 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for an infusion time of 2 minutes. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely suggestive, so you can also adjust according to your personal taste. It is recommended to store Tè Puer Sheng Ancient in a cool, dry place away from direct sunlight.
