Origin: Laos, Phongsaly Province, Ban Payasi Village
Product Description: This was our first attempt to make Sheng (green)/Raw Pu-erh Tea. The technology we used is quite old and hasn’t been changed for centuries. Collected tea leaves are roasted in a wok pan, and rolled on bamboo trays then dried under the sun, spread in thin layers on the ground.
Sheng/Raw Pu-erh tea can be stored and matures in flavor over time. The storing quality is related to the fact that after sun-drying, the fermentation process in tea leaves continues in slow motion, creating a totally unique product called Aged Pu-erh tea. However, even if not aged at all, the taste of freshly made Sheng tea is very flavored and aromatic.
Temperature: 195° F
Amount: 3 grams
Steeping Time: 3 minutes
The dry leaf aroma is light, sweet, and peppery.
The golden infusion has a sweet green aroma and taste reminding me of green beans fresh from the vine, with light earthy notes.
This sheng puerh reminds me of early-summer with green vine notes throughout, a hint of sun-warmed earth, and light floral notes developing by the third infusion.