2013 Organic Snow Mountain Sheng (Raw) Puerh 50g

• Variety: Wild Dianhong
• Origin: BangMa, LinCang, Mengku, Yunnan, China
• Farmer: Mr. Guo Zai and the Heng Fung Xiang factory
• Trees: 200 – 500 years
• Elevation: 2000m
• Harvest: Spring 2013
• Taste: forest, tannic, vigor, sweet aftertaste
• Pairings: tagines, roasted squash, fruit pies, dark breads
• Brewing: 95˚, 3g (2 tsp) per 200 ml, 10 sec, 4-5 infusions. Increase subsequent infusion times to taste
• Storage: Dry. This tea can be kept in its paper packing, or for longterm aging, store in a ceramic container

Preparation

Gaiwan / Artisan Press / Yixing Tea Pot

Warm and rinse your vessel and cups with boiled water. Place two teaspoons or 3g of tea into your vessel. A simple rule of thumb is that the leaves should generously cover the bottom. Add spring or filtered water at 95° or just off the boil. Infuse for 15 seconds and pour into your cup(s). Remember to re-infuse 3-4 times, increasing steeping time to taste. With this tea you will really notice the taste evolve with subsequent infusions. 

Story

This tea tastes of its ancient origin and is a fine example of a young sheng (raw) puerh. It is ideal for aging and will get smoother and sweeter as the years pass. It is important to know that young sheng (raw) puerhs have a strong taste that will develop over time. These leaves are from Mr. Guo Zai family’s farm in the pristine and remote region of Bangma in  Yunnan province. The trees are between 200 to 500 years old and have been wild self seeded over countless generations. The Guo family harvest the leaves and then take them to a local factory for processing.

Our friend Vicky and her family own the HengFungXiang factory and have been working in the Yunnan region for over a decade. They help to develop roads, schools, and basic infrastructure to elevate the incredible poverty in these remote regions.

SKU: 7JST-008