#sheng puerh

[cheesedtoteawithyou]

Teasesh at my bf's place! A nice sweet floral-ish/ pastry-like Sheng Puerh.

Kitty approved!

[artemille]

2004 he yang cake from hayslon tea, only described as “huge leaves”

thick, loosely pressed cake. i can wiggle the leaves off with ease. cooling, herbal. it’s smooooooooth. most of the tea at hayslon has a very similar house flavor, but it’s all pretty tasty.

[meeshnut]

🍃 Sister AI’s “Everyday” Raw Puerh from JTH

Obsessed. It makes my ADHD brain work a bit better. I am just doing laundry almost as soon as it’s ready. 😳

Nara (named by @redsixwing 😘 ) and currently unnamed monkey tea pet are enjoying themselves immensely! 🦌 🐒

LOOK AT THIS LEAF!

[apoostrotea]

2021 Long Tang Old Tree | Raw Puerh | Yunnan Sourcing

This sheng greets you with a surprising smoky camphor note for its young age. The aroma is sweet, with a touch of beets and plums. The flavor profile is herbaceous, sweet, and fruity, with a hint of hay. There’s almost a sugary quality to it. These unexpected flavors continue to unfold each sip with little bitterness despite its youth.

★ ★ ★ ★ ☆

[daishimavt]

Comparing different years of the same tea【Chat & Tea】3 ripe puerh teas

[litrsen]

I will perform the first anthem

on the site

shash

[braidedribbon]

Finally feeling healthy enough that I want to drink tea again.

[alexpuerhtea]

Шен Пуер Менку Гу Хуа Сян "Аромат Долини Квітів", 2015 рік ✨Ексклюзив

Аромат чаю ніжний, злегка солодкуватий з нотами сушених яблук, ягідною кислинкою та меду. Фруктово-медовий смак із квітковими нотами. Післясмак наповнений різноманітністю сухофруктів. Дуже легко п'ється. Впливає м'яко, кон��ентрує та надихає

200g / очікується

Замовити: Telegram

[pourtals]

feeling very sleepy today — was hard to sleep last night between the strawberry full moon and a stuffy nose

drinking raw puerh because i find it has a medicinal vibe. i mean this in the best way. cleaning my insides because covid finally got me :((

la sombra by white2tea

[cheesedtoteawithyou]

Lil Prague Tea Bloggin:

Todays stop: Banna House - Čajová komnata. Guys. If you're ever in Prague, make this tearoom one of your priorities! I have to say, it was more of a teashop? But did it leave an impression! It was mostly filled with ceramics, but there was also a table for sitting, tea master lady seated us and gave us two free tea degustations. She started talking about Xishuangbanna, a province in Yunnan, where she's from.

First degustation was a puerh- Ziya Dashu Shengcha. My god, never thought I'd ever enjoy a puerh this much, it was sweet! Yes, you heard me right, I quickly told the lady that I have never tasted a better puerh in my life, she explained a lot of tea lovers are very mistaken with puerhs. Apparently the natives, where she's from, very much enjoy sweet teas - "life is bitter, why should the tea be too". Changed my life with that sentence ngl. Puerh was mellowish, sweet, honey aftertaste!

Second tea- Manwa Yesheng Yabao. Such a sweet white tea, I somehow tasted a slight lychee lemonade and roses. Best white tea ever!

The ceramics were pretty cheap, staff was attentive, teas tasted amazing. All in all, 10outta10yall.

[artemille]

hihi! i’m arty.

i’m into decorating my home; particularly working on my room, the tea room, and dungeon; collecting super dollfie and other toys, tokoname and yixing teapots, puer tea cakes, pillows shaped like other things, kaweco sport pens, perfumes, and most recently heady glass. i have two adorable shihtzus, and a newly adopted western hermanns tortoise.

i’m your typical disabled agender femme; pansexual; non-monogamous for well over a decade. trying to find a new happy place on the internet 🤗

[meeshnut]

I tried a new brewing method for this Purple Beauty Sheng Puerh.

So first. I did a wash steep and a lil’ steam in the gaiwan before plonking it right into the strainer.

From there it’s like doing a pour over coffee.

100°-90°C just long enough for the water to pass through the tea into the pitcher.

I’m really impressed with this method. It really enhances the session experience with this tea since it reduced the margin of error. Even a flash steep could make this tea almost too astringent.

Also I drank two liters of this tea and was definitely tea drunk by the end of the session.

[apoostrotea]

2022 Inverse | White2Tea | Fu Heicha

Not to be silly, but I cannot recall if I’ve reviewed this one yet!

This delightful blend of Heicha and Sheng Puerh, adorned with the infamous Fu Zhuan aka Golden Flowers, exudes strong, invigorating energy. The aroma is youthful, with hints of green wood, fresh fruit, and sugar. Each sip reveals a sweet, juicy flavor that intensifies with each steep, as the liquor deepens in color. It's like tasting the essence of a sunlit orchard, where the sweetness and vibrancy grow with each passing moment, leaving you both energized and enchanted. This tea is distinctly APPLE to me… and doesn’t bother my stomach as much as some fu zhuan does. Still, don’t drink on an empty stomach or with a gluten intolerance.

★ ★ ★ ★ ☆

[daishimavt]

Comparing 2 Lumber Teas 【Chat & Tea】 & Gingerbread Ripe Puerh from White2tea

[flashseo]

Exploring the Rich World of Pu-erh Tea: A Guide for Enthusiasts and Collectors

Puerh tea, a treasured gem in the tea world, hails from Yunnan, China, and has a rich history dating back over a thousand years. Known for its unique aging process, Pu-erh tea matures and improves over time, similar to fine wine, gaining complex flavors that deepen and mellow as it ages. This ancient tea, made primarily from large-leaf tea trees, offers a distinctive flavor profile, a smooth texture, and potential health benefits that have captured the attention of enthusiasts and collectors worldwide.

The Origins of Pu-erh Tea

Pu-erh tea's origin in Yunnan, China, is integral to its uniqueness. Yunnan is famous for its old tea trees, some over hundreds of years old, growing in pristine environments that contribute to the tea's character. The "ancient tree" label on Pu-erh refers to tea leaves harvested from these long-standing trees, which are often naturally biodiverse and grown with minimal human intervention, ensuring that the tea captures the authentic taste of the Yunnan region.

Types of Pu-erh Tea: Raw (Sheng) and Ripe (Shou)

Pu-erh tea comes in two primary types:

Raw Pu-erh (Sheng): This is the traditional form of Pu-erh, made by drying and pressing the tea leaves, allowing them to naturally age over time. Sheng Pu-erh typically has a fresh, sometimes slightly bitter taste that mellows as it ages, with floral and fruity undertones.

Ripe Pu-erh (Shou): Developed more recently, Shou Pu-erh is processed through an accelerated fermentation technique, resulting in a deep, rich flavor with earthy, woody notes. The fermentation process gives it a darker appearance and a mellow, rounded taste, making it an excellent option for those who prefer a smoother tea.

Why Choose Ancient Tree Pu-erh from Yunnan?

Ancient tree Pu-erh tea is considered superior for several reasons. The older trees develop deep root systems that draw in rich minerals, producing a tea with more concentrated flavors. Our high-quality Pu-erh is harvested directly from these ancient trees in Yunnan, ensuring that you experience the tea as close to its source as possible. The carefully selected leaves offer an unparalleled purity and richness that only ancient tree Pu-erh can provide.

The Aging Process: The Secret Behind Pu-erh's Unique Flavor

Unlike other teas, Pu-erh tea undergoes an aging process that transforms its flavor over time. Properly stored Pu-erh develops complex layers of flavor, shifting from bold and astringent notes to smoother, more rounded profiles. Aged Pu-erh, especially when stored in ideal conditions, can yield nuanced flavors like plum, wood, earth, and even chocolate.

Health Benefits of Pu-erh Tea

In addition to its unique taste, Pu-erh tea is believed to offer numerous health benefits, including:

Digestive Support: The probiotics in Pu-erh tea can help improve digestion and support gut health.

Cholesterol Management: Studies suggest Pu-erh may assist in reducing bad cholesterol levels, promoting heart health.

Weight Management: Pu-erh tea has been traditionally associated with supporting metabolism, which can aid in weight management.

Mental Clarity and Focus: The caffeine in Pu-erh is less intense than coffee but provides a sustained energy boost without jitters, making it popular among those looking to enhance focus.

Collecting Pu-erh Tea

For collectors, Pu-erh tea offers a fascinating investment. As the tea ages, its flavor, complexity, and value can increase significantly. When purchasing Pu-erh, make sure to consider the authenticity and origin of the tea, as these factors greatly influence quality. Our website provides accurately labeled years for each Pu-erh, so collectors can feel confident in the tea's provenance and aging potential.

Brewing the Perfect Cup of Pu-erh Tea

To fully appreciate Pu-erh tea, brewing it correctly is essential. Here’s a simple guide:

Rinse the Leaves: Begin by rinsing the tea leaves with hot water to awaken the tea and wash away any impurities.

Choose the Right Temperature: Use boiling water (around 100°C) for a rich and flavorful infusion.

Steep Time: Steep for 15–30 seconds for multiple brews, as Pu-erh leaves can be reused, each steeping bringing out different flavor nuances.

Enjoy Multiple Infusions: Pu-erh tea leaves can provide 10–15 infusions, each with unique tastes and aromas.

Why Buy Pu-erh Tea from Us?

At our online store, you can trust that each Pu-erh tea is sourced directly from the ancient trees of Yunnan. We take pride in offering:

Authenticity: Every Pu-erh tea in our collection is carefully sourced from Yunnan, with years of production clearly labeled to ensure transparency.

Exceptional Quality: Our teas are hand-selected to guarantee an exquisite flavor profile that reflects the true character of Yunnan Pu-erh.

Global Shipping: We provide worldwide shipping, so you can enjoy authentic Pu-erh tea no matter where you are.

Convenient Payment Options: We offer a variety of payment methods for a seamless shopping experience.

Conclusion

For both enthusiasts and collectors, Puerh tea offers a journey of flavor, tradition, and culture. Whether you're drawn to the bold profile of young Sheng, the mellow richness of aged Shou, or the elegance of ancient tree leaves, our selection brings the essence of Yunnan’s ancient tea culture to your doorstep. Dive into the world of Pu-erh with us, and experience the depth, history, and craft behind this remarkable tea.

FAQs

**What is the difference between Sheng and Shou Pu-erh tea?**Sheng Pu-erh is raw, aged naturally over time, while Shou Pu-erh is fermented to speed up the aging process, resulting in smoother flavors.

**How should Pu-erh tea be stored?**Store Pu-erh tea in a dry, cool place away from strong odors, as it can absorb flavors from its surroundings.

**Can Pu-erh tea be aged indefinitely?**While it can be aged for many years, Pu-erh generally reaches its peak flavor after a certain period depending on the storage conditions and tea quality.

**Is Pu-erh tea suitable for beginners?**Yes, Pu-erh offers a diverse range of flavors, making it a great choice for both beginners and experienced tea drinkers.

**Does Pu-erh tea contain caffeine?**Yes, Pu-erh tea contains caffeine, though typically less than coffee, providing a gentle, sustained energy boost.

[arbolyflor]

Kikunae Ikeda - Descubridor del Umami,

Kikunae Ikeda fue un profesor japonés de química en la Universidad Imperial de Tokio, quien identificó por primera vez el umami como un sabor independiente en 1908. Aisló el glutamato monosódico (MSG) del alga kombu, lo que llevó al descubrimiento del umami como el quinto sabor básico, junto al dulce, salado, ácido y amargo.

El umami también es un sabor que podemos encontrar en algunos tés como en el Gyokuro, El Sencha, y el Puerh (Sheng) por enumerar algunos.

El umami se identifica como "sabroso" y podemos ademas identificarlo como una sensación carnosita, como si tuviera cierta densidad aterciopelada, por eso lo podemos identificar en los hongos, los espárragos, el queso, el jitomate y en los cárnicos.

Descubrió el sabor en 1908, murió en 1936 y apenas, los consumidores estamos identificandolo ¡no es extraño, con tanta información en linea?.