Description
Tea Farmer: Mr Wu
Mr. Wu is a local from the MengHai region has been working with tea for over a decade. He has worked hard to develop his tea factory into a leading site for processing and packing boutique teas. Since 2010 Mr. Wu has started to lease and manage his own tea plantation so that he is able to control the whole process and to experiment more with cultivation and processing techniques.
Sheng Puerh Tea
Sheng Puerh raw tea leaf traditionally receives very little processing beyond wilting and drying. Drying is typically in the direct Yunnan sun depending on the weather and the size of the production facilities. Sheng Puerh is commonly pressed in tightly packed forms such as cakes.
There is a lot of different views on how and when these teas should be enjoyed. Traditionally the local ethnic groups would drink them fresh and as such not store for long periods, however many modern consumers believe the teas should be kept and stored ideally for at least 3 years before drinking.
More information: Sheng Puerh Production
No yet specified.
Brewing Sheng Puerh Tea in a Yixing Teapot or Gaiwan
Vessel Capacity: 150 - 200ml
Tea Quantity: 8g (loose leaf)
Water Temperature: 100c
People / Servings: 4
Medthod: Pre-warm the teapot or gaiwan with boiling water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.
Infusion Times (in seconds):
1st = 60.
2nd = 45.
3rd = 60.
4th = 90.
5th = 120.
6th = 150.
7th = 180.
Please visit our online tea brewing guide, which includes different methods and infusion times for all tea types.