Sheng Pu Erh Shao Hui, Tang Lichun Factory, AA, 2017
This Sheng Pu Erh tea is produced by the Tang Lichun factory using large leaves from ancient trees. The infusion is orange-yellow in color—clean, clear, and rich in texture. The aroma is delicate and slightly sweet, featuring notes of dried medicinal herbs. The flavor is mellow and floral, with a hint of lemony astringency and notes of blackberry and raspberry. The citrusy bitterness gives way to a rich, lingering sweetness that fills the mouth and throat. It offers a gentle, energizing, and invigorating effect, making it an excellent choice for both morning and afternoon enjoyment.
Sheng Pu Erh produced by the Tang Lichun factory using large-leaf material from old trees grown in Yongde County (Lincang Prefecture, Yunnan Province).
The moderately compressed cake consists of large, fleshy, silvery-green leaves interspersed with silvery buds. The aroma of the dry leaves is clean and invigorating, featuring notes of dried meadow grasses and spices; upon warming, soft honey notes and woody undertones emerge.
The liquor is orange-yellow, clear, transparent, and full-bodied. The aroma is soft and slightly sweet, with notes of dried medicinal herbs. The taste is calm and floral, offering a light lemony acidity alongside notes of blackberry and raspberry cane. A citrusy bitterness gives way to a rich, lingering sweetness that fills the back of the mouth and throat.
This tea provides a gentle energy boost, helps focus the mind, and revitalizes the body. It is well-suited for morning or afternoon tea sessions.
How to brew
Steaming
- Teaware: porcelain or clay teapot / gaiwan
- Water: 85-90°C
- Ratio of dry tea leaves: 4-5 g. per 100 ml water
The first steeping is for rinsing the tea.
Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.
Infusion method
- Teaware: porcelain or clay teapot
- Water: 85-90°C
- Ratio of dry tea leaves: 1 g. per 100 ml of water
Infuse for 3-5 minutes.
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