2009 Mengla Gushu Bing Cha

Wild Trees Puerh

This exceptionally well-processed sheng puerh in 400 g cake from wild tea trees comes from tea master´s Jingong Yu hands. The cake consists mainly of long, quite hairy unbroken leaves. Its darker green brown metallic colour shows its maturity. It has a pleasantly balanced aroma with a slight earthiness, sweet hint of spices, resembling pepper, or even smoke.
Golden – green in a cup with very pleasant mineral, soft creamy flavour with sweet pepper-like tones, a hint of vanilla and mint with herbal woody euphorising aftertaste, that lasts forever.

How to brew Sheng Puerh

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: 5 g tea leaves per 150 ml of boiling water, infuse for 10 seconds and in the following infusions, you steep the leaves for 20, 20, and 30 seconds, respectively.

300 year old jungle trees

Carefully picked leaves comes from trees of big leave Yunnan variety that are 300 years old. They grow ina  jungle in Mengla district mountains, region Xi Shuang Banna, south Chinese Yunnan province. The picking is very difficult, since the trees grow solitary deep in the jungle. Pickers have to climb to treetops, where they pick the leaves by hand. They are then carefully sorted and warmed on wok pans, heated only by wood. The leaves are then rolled by hand and dried on the sun.

Read more about Puerh teas on our Blog.