Sheng Pu'er

Yunnan Province · Ancient Tree Gardens

_$28 – 95

Sheng Pu'er is pressed raw and aged naturally — the opposite of Shu. Young, it is green and astringent; aged 10–30 years, it becomes something profound. Our Sheng is from old-arbor trees in the Menghai region, suitable for both immediate drinking and long-term cellaring.

Type Raw Pu'er (Sheng / Green)

Region Menghai, Xishuangbanna, Yunnan

Tree Age 60–200+ years (old arbor)

Processing Kill-green, sun-dried, pressed

Vintage 2019 pressing (3–5 years aged)

Brew Method Gongfu cha — gaiwan recommended

Tasting Notes

Green bitterness (young) Floral Camphor Huigan sweetness Evolving complexity

Format

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Brewing Guide

Use a gaiwan for Sheng. 95°C water, small leaf dose. First steep 10 seconds. Increase by 5–10 seconds each round. The bitterness transforms to sweetness across 10–15 steeps.

Garden Story

Ancient leaves, living tradition.

Old-arbor Sheng Pu'er comes from trees that have never been pruned for yield. They grow slowly, sending roots deep into mineral-rich mountain soil, and produce relatively few leaves that carry extraordinary depth.

A 357g Sheng cake is an investment. Stored correctly — cool, dry, good air circulation, away from odors — it will become more complex and valuable every year. Some collectors hold theirs for 30 years.

We source only maocha (raw compressed leaf) that has been clearly traceable to its garden, verified by the farmer relationship our partner has cultivated over 20 years.

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