Description
Description of Packaging: Paper Wrap
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
Yiwu, Xishuangbanna, Yunnan 云南省西双版纳州易武镇
Yiwu village, Mengla county Xishuangbanna, Yunnan 云南省西双版纳州易武镇
Yiwu village is located in the northern part of Mengla county, close to the Laos border.
Yiwu has been an important Puerh tea hub for a long time and was a major centre on the Tea Horse Road. Yiwu is also considered one of the Six Major Tea Mountains.
Yiwu is actually a transliteration of the Dai language. In the Dai language Yi means beauty, and Wu means snake. Yiwu means the location of beautiful snake.
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.