Tea type
Herbal Pu'erh Pu'erh (sheng) Blend
Not available
Apricot, Astringent, Barnyard, Dried Fruit, Dry Leaves, Earthy, Hay, Mineral, Smoke, Smooth, Stonefruit, Sweet
Sold in
Loose Leaf
Not available
Edit tea info Last updated by Cameron B.
Average preparation
200 °F / 93 °C 3 min, 0 sec 16 oz / 473 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

3 Tasting Notes View all

From Chroma Tea

Sheng pu’er tea blended with wild crassicolumna sheng and hinoki cypress oil.

The best sheng pu’er in the world has a heavy sense of place, a way of transporting us to a forest, a mountaintop, a place from our memories. This blend takes a delicate approach, letting the Dongsa Cooperative’s wild-foraged sheng pu’er speak for itself. We’ve added just a touch of near-tea-relative Camellia Crassicolumna for its deep woody spice, and a bit of Hinoki Cypress oil to help amp up this pu’er natural notes of deep forest.

About Chroma Tea View company

Company description not available.

3 Tasting Notes

3514 tasting notes

Sipdown! (32 | 68)

So this one is a blend of sheng, crassicolumna sheng, and cypress oil. I love evergreen-y notes in tea, so this sounded lovely to me. The dry scent, though, is almost a bit chemical? It reminds me a bit of burning rubber…

By contrast, the flavor is very mellow. It tastes like a mix of an earthy Chinese green tea and maybe an aged white tea. It’s smooth, but has a noticeable mineral note to it along with a touch of earthy smoke. And then there’s a stonefruit flavor that reminds me of apricot fruit leather, albeit perhaps a bit less concentrated and certainly less sweet. Overall, I’m actually reminded of a gunpowder green tea.

I don’t get any cypress notes at all, and I have no idea what the crassicolumna would possibly taste like. Mostly it’s just a mellow and very mineral sheng. Meh.

Flavors: Apricot, Astringent, Barnyard, Dried Fruit, Dry Leaves, Earthy, Hay, Mineral, Smoke, Smooth, Stonefruit, Sweet

200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

Login or sign up to leave a comment.

14452 tasting notes

This seemed so promising to me.

It’s basically just a sheng mixed with cypress oil, which is just a brilliant combination. On the dry leaf, the rich woody aroma of the cypress is also really apparent – I’ve been sneaking little whiffs of the sample bag every time I’ve gone to make a tea from Chroma.

I made it as a Western cup of tea yesterday and I honestly thought I had overdone it with the amount of leaf I’d measured out – but steeped up the flavour of this was so, so weak. It did have a really nice almost effervescent mouthfeel with this light, plucky astringency. However, as pleasant as the mouthfeel might have been, none of that really means anything to me without taste to back it up. I’m not writing it off entirely yet, but it’s just shockingly mild without any real presence of the cypress oil.

Login or sign up to leave a comment.