Delicious, beautiful and affordable, this sheng pu’er is sweet, savory, and complex in flavors as it transforms with each steep. The tea broth is very pure tasting, fruity, spicy and smooth. I’m inclined to say it has an oolong-like quality to it.

I’m willing to wait for teas that need to age a few years, but this one is perfect now. It may be one of the best teas I’ve ordered from Puerh Shop yet. See flavor profile below. I recommend using more leaf to experience the full potential of its flavor profile.

Flavors: Cocoa, Dried Fruit, Herbs, Honey, Menthol, Nutmeg, Orange Zest, Osmanthus, Rainforest, Whiskey

195 °F / 90 °C 1 min, 45 sec 2 tsp 4 OZ / 118 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er
herbal teas (not sweetened)


Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)


Washington, DC

Following These People

Moderator Tools

Mark as Spammer