2021 Vietnam Ha Giang Gushu Bing Cha

A beautifully balanced sheng puerh from the Ha Giang mountain region in northern Vietnam. Harvested in spring 2021 from trees 150 to 200 years old. It was stored in Vietnam until last year. The lighter-pressed 350-gram cake is made up of long unbroken leaves with a bright, metallic green colour and a warmly sweet, spicy, slightly woody aroma. The golden orange infusion has a rich, dense, balanced palate with a predominance of meadow herbs, quince and a trace of walnuts and a long, sweetly woody 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.