Pu Erh Sheng Cha Reserve 2016

Sheng Cha Reserve 2016- Pu Erh Tea

Origin: China

Infusion Temperature: 90° Celsius

Infusion Time: 60 seconds

Serving Size: 4-5 grams/200 ml

This exceptional Pu Erh Sheng Cha originates from the renowned Lao Ban Zhang village, nestled in the Bu Lang Mountain range within the Xishuangbanna region of Yunnan Province, Southeast China. Harvested in 2016 from wild tea trees aged between 50 and 60 years, this tea embodies the unique terroir of an area characterized by tropical climate, frequent mist, and an ideal altitude ranging from 1600 to 1900 meters. These conditions foster the growth of tea leaves with unparalleled complexity and vitality.

This vintage Pu Erh is distinguished by its distinctly floral and fruity notes, delivering a refined sensory experience that captivates the palate. When freshly purchased, it offers a pleasant astringency balanced by vibrant aromatics. Beyond immediate enjoyment, this tea is also a superb candidate for aging: as time progresses, its flavor profile becomes progressively rounder and more delicate, with sharper notes mellowing into sophisticated subtleties.

Unlike Pu Erh Shu, which undergoes artificial accelerated fermentation at high temperatures eliminating much of its microbial life Pu Erh Sheng Cha develops naturally through slow post-fermentation, preserving the beneficial microorganisms responsible for its celebrated health benefits. These microbes aid in cholesterol reduction, promote detoxification, and enhance fat metabolism.

Authentic Pu Erh Sheng Cha from Lao Ban Zhang represents a rare and treasured product in Europe, stands as a testament to generations of wisdom, meticulous craftsmanship, and respectful observation of traditional tea-making methods.

For an optimal tasting experience, we recommend preparing this Pu Erh Sheng Cha using the traditional Gong Fu Cha technique, which emphasizes multiple short infusions with a generous leaf-to-water ratio.

Brewing Step-by-step Recommendations for the Gong Fu Cha Method preparation:

• Carefully break the cake into 4-5 gram pieces using a Pu Erh knife, avoiding excessive fragmentation.
• Warm the teapot (preferably a Yixing clay teapot) by rinsing it with hot water, then discard the water.
• Place the tea leaves into the teapot.
• Perform a quick rinse infusion by steeping the leaves in hot water for 10-15 seconds
• Then discard this infusion to open the leaves and remove impurities.
• Proceed with the first real infusion, steeping for no longer than 60 seconds.
• For subsequent infusions, keep the leaves in the teapot (without water in between) and gradually increase steeping times starting with 45-60 seconds.
• Multiple infusions should be consumed within the same day to prevent oxidation and loss of flavor integrity.

This method enhances the extraction of the tea’s finest aromatic and flavor notes, highlighting the balance and complexity typical of Lao Ban Zhang Pu Erh Sheng.

Lao Ban Zhang is one of Yunnan’s most prestigious tea-producing villages, located in the Bu Lang Mountain area of Xishuangbanna. Its unique microclimate-with an average annual temperature of 18.6°C and frequent mists-creates an ideal environment for cultivating tea of extraordinary character. Pu Erh teas from this village are prized for their vibrant fruity and floral notes, underscored by a pleasant astringency, offering both immediate enjoyment and excellent aging potential.

Discover the exquisite craftsmanship and natural elegance of Lao Ban Zhang Pu Erh Sheng Cha a living tradition in every sip, offering both a sensory delight and profound connection to Yunnan’s ancient tea heritage.