Herbaceous and floral aroma fills the cup. The texture of the liquid is smooth and creamy with notes of plum, citrus and orchid.
The tea trees are from Mount Jingmai, located in southwestern China in Yunnan Province, near the border between China and Myanmar.
This shengpu is considered as a young shengpu since it is only aged for over 2 years. The drinking profile matches its age as it is sweeter and more woody.
Shengpu is in the class of post-fermented tea or dark tea. As it ages, it undergoes a natural fermentation process triggered by activities of microorganisms. Under different humidity and temperature conditions, the enzymes produced by the microbes affect the chemical structure in the tea leaves. The composition of these chemicals will alter the color, taste and aroma of the shengpu.
As shengpu ages, the color of the tea liquid will become more reddish and the taste will become more rich and earthy.
However, the quality of the aged shengpu depends on 2 key factors: the quality of the young shengpu and the storage condition. As discussed earlier, the microbes that played in the role of fermentation will be impacted by temperature, humidity and air flow.
More about this Shengpu:
Tea type: Dark, post-fermented
Other name: Sheng pu’er, raw pu’er
Cultivar: Local Big Leaf
Region: Lancang County, Yunnan Province, China
Plant age: More than 10 years old
Harvest: Early April 2016
"This shengpu both calms and uplifts the minds. The immediate and lingering sweet aftertaste is really soothing." – Karen, Qi Aerista’s Tea Specialist.
Recommended Brewing Instructions:
3 teaspoons (2.5g/0.1oz) tea leaves
1 cup (230ml/8oz) water
100oC/212oF brewing temperature
4 minutes brewing time
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