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“This is the second time I’ve had sheng pu-erh and the second time I’ve brewed it myself. I’m sure my brewing expertise isn’t up to par for brewing pu-erh well. Nonetheless, this is an interesting...” Read full tasting note
This greener, semi-cooked Pu-Erh comes from Jing Mai Mountain in southern Yunnan, where tea is wild-crafted from several-hundred-year-old tea trees. The mature leaves are sun-withered, hand-kneaded, wood-fired, wok-roasted, steamed and then shaped into round cakes by putting the leaves into cloth bags and placing the bags under a stone mold upon which the tea-makers stand, applying their weight in a rotational motion to achieve the desired circular shape of the tea cake. The flavor is bittersweet and brings to mind breathing in the air close to a river nestled in a forest. This tea is intended for several steepings, with the “heart” of the tea’s character usually apparent somewhere around the 3rd or 4th steeping.
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Tea Masters BlogThis is the second time I’ve had sheng pu-erh and the second time I’ve brewed it myself. I’m sure my brewing expertise isn’t up to par for brewing pu-erh well. Nonetheless, this is an interesting cup. Golden raisins, mellow figs, and light cane sugars dominate the first steep. We’ll see where it goes from there.
