2019 Wuliang Bamboo Spring

Young Sheng Puerh from Wuliang Mountain

Sheng Puerh from the Wuliang Mountain area in the central part of the Chinese province of Yunnan. A long gray-green leaves are pressed into 100g cakes with a pleasant cool, slightly woody and sweet hazelnut aroma. Light golden infusion of sharp, juicy and slightly oily taste with tones of roasted pumpkin seeds, light aroma of soy sauce and tanned skin and a long intense vibrating aftertaste.

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.

Semi-wild tea trees

Tea trees are not grown in a traditional tea garden, but rather in a free semi-wild way in a very clean environment on the edge of the forest without any agricultural intervention. They are not cut or pruned in any way. It is a mixture of very old (several hundred years) and approximately 100 years old trees. Picking and subsequent pressing took place in the spring of 2019.

More about Puerhs.