- Tea Knowledge
Though sheng Pu'er is most often most valued after several years of slow fermentation, this mao cha makes a case for trying fresh sheng: cooling, vegetal flavors, fruity acidity, and a menthol hui gan make for a refreshing and unique experience. The extremely long and twisted leaves were gathered on the cloud-bathed slopes of Bangdong, overlooking the Lincang River, and seem to have absorbed the shifting, variable environment. A starchy mouthfeel with a touch of earth recalls taro or purple potatoes, while the aftertaste comes alive with an aroma of passionfruit, but it's a hint of the savoury flavors of the wok or the grill that complicate the character beautifully for a truly novel tea.
Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.