#sheng puerh

[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.

[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.

★ ★ ★ ★ ☆

[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 сухофрукт��в. Дуже легко п'ється. Впливає м'яко, концентрує 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

[mcrdotcom]

Checking in with @crimsonlotustea 2016 Beneath an Emerald Sea sheng puerh! I’ve had a tong of this in my pumidor since summer 2017… this is the only cake I have cracked into, and this has had improper storage outside the pumidor for 1.5 years when I lived in Germany, so I wasn’t overly hopeful for it… but it is actually drinking really well (which excites me about the cakes stored well). Clearly has lost its young aroma, but by steep 3 it was deeply flavoured and thick bodied, youthful vegetal flavours still present, but a very prominent sweetness with very little astringency. Has a briney quality, and a little bitter cocoa nib vibe that I always loved… this combines with the sweetness to give something slightly reminiscent of salted caramel, which is actually great! Irish storage conditions are 15 - 22 C, 65 - 70 RH in my pumidor without added humidity. It is clearly developing a little, but I wouldn’t use the word “ageing” 😂 Excited for my second ever tong to arrive from @white2tea! #puerh #puer #sheng #raw #tea #china #chinese #pumidor #ageing (at Swords, Dublin) https://www.instagram.com/p/CnHvTHUtNlc/?igshid=NGJjMDIxMWI=

[qaantar-tea]

Dipping into some older samples, some of which seem like mostly dust particles now... 1997 Yi Liu Ye Sheng. Going to play some games this morning and NOT stream. Will be streaming later, i think I'm going to boot up FL Studio and refamiliarize myself with it... #tea #puer #puerh #flstudio https://instagr.am/p/Cozcxk4OWzo/

[prismatic-melody]

hi bestie, as someone who considers their tea knowledge level very high, I have a few notes:

the English custom of adding milk or sugar to tea is a result of the leaves being old and stale after months aboard ships in transit from China.

speaking of China, the reason tea is grown in India at all, and this is relevant because all types of black tea you mentioned save for lapsang souchong (I'm not counting earl grey since it's a blend) are Indian, is because britain sent in a spy to learn the production and horticulture of tea and steal the plants to grow in India. most tea types in China, including black tea, are made from camellia sinensis var. sinensis, a smaller leaved variety, with a few exceptions like Puerh tea in Yunnan which is made from camellia sinensis var. assamica, and Dian Hong, a black tea also from yunnan (also assamica)

which variety could britain get their hands on? Assamica. Thus, Britain rewrote the history books and many people today think that "Assam" black originates from northeast India and "Ceylon" (which is still assamica, to be noted) originates from Sri Lanka, which they do not. All tea plants are native to china, even Japanese tea which was more sociably aquired.

Back to additives: Traditionally, tea is drank as a product made from whole leaves, with no additives whatsoever. Besides the historically stale leaves I mentioned earlier, the reason tea needs any additives in the first place to reduce bitterness is because of the broken leaves and fannings in tea bags, which overextract incredibly quickly and become bitter. In Chinese tea, there is a tannic aspect to specifically black tea yes, but it's quite mild and serves to add to the character of the tea. Jin Jun Mei, Qimun, and Dian Hong are all lovely, smooth black teas when drunk straight due to their unbroken leaves. Another indicator of additives to tea being a quite recent invention is the fact that white, yellow, green, oolong, yancha, sheng puerh, shou puerh, and heicha are all drank straight. Hongcha (red tea, the original name for 'black' tea, named so because China's greater knowledge of tea processing led to classification primarily based off of the color of the teas Liquor rather than its leaf, and come on a large chunk of black tea leaves aren't even black, nor is hongcha as dark as heicha, dark tea, in liquor OR leaf) is too, of course, in its quality form black tea is not a bitter, unpleasant drink that needs to be fixed, it is richly sweet and malty and warming and delicious all on its own.

Moving on: White, green, and black tea are not made from different parts of the same plant, they are all made from the freshly sprouted leaves of the tea plant. There are a variety of picking standards within those categories, yes, but all sorts of picking standards are used to make all styles of teas. for instance, a highly restrictive picking standard like buds only applies to both silver needle, a style of white tea, and Jin Jun Mei, a style of black tea.

You're entirely correct that factors like terroir and the picking standard impact flavor, but none of those matter if you're drinking tea bags filled with broken leaves and drowning them in milk and sugar.

As for brewing temperature: black tea is almost always boiled, yes, (though there are styles that are commonly brewed at lower temperatures), but all high quality white tea is usually boiled as well. Green tea usually has more temperature variation, but high quality greens can handle being boiled and often taste delicious brewed that way! (a notable exception to this is Japanese green tea, which is almost never boiled, and in the case of Gyokuro brewed at temperatures as low as 40 degrees celcisus).

At the end of the day, though, your core point is entirely correct: the best way to brew tease the way that tastes best to you. It's just important for me to point out that the reason additives like lemon or salt are even being considered in the first place is because the tea is bad, and it's flavor needs to be covered up rather than enjoyed fully.

There is easy low hanging fruit here, especially about the US and salty tea. And I'm so SO tempted.

But also I'm super in to tea and I'm bored.

The perfect cup of tea is how you want to drink it, and if you do not LIKE tea then drinking it a different way, or a different kind of tea, vastly changes it.

A pinch of salt makes things less bitter, this trick also works with coffee. But other things that affect taste are tempriture, length of time it brews, where the tea was grown, the climate, the soil, and how big the leaves are. Some of the cheapest tea has little more than dust in the tea bag while more expensive teas you will notice have more structure to the leaves.

Tea brewed in colder tempeitures needs longer and creates a different taste. It may require more tea to get the specific flavour you want, and generally it is less bitter for it. Similar thing to spices where if you cook them, use them hot, toast them first, etc, you get a different set of flavours to using them cold.

Like wine, tea can have lots of flavour profiles and colours. Assam for example is very dark, malty, and strong, it can get quite bitter. Ceylon is much lighter. Darjeeling is good with lemon, but Assam is better with milk, in my humble opinion. Lapsang Sushong is very smokey. Earl Grey

Most people will drink a mix. English breakfast is usually a mix of Assam, Ceylon, and Kenyan. Earl Grey is flavoured with bergamot.

White, green, and black tea all come from the same plant, just different parts of it, treated differently. Black tea can take a higher tempriture, but boiling water on green and white tea will scorch the leaves and make it very bitter. Agitating the tea can also have this effect as it releases more tannin.

As a general rule there is a tea for everyone, and a way to drink it that you will enjoy, whether that's hot, cold, mixing it with spices, flavourings, fruit, milk, sugar, lemon, and yes, even a pinch of salt.

I would not, however, recommend tea that has been in the Boston harbour.

[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.

[cheesedtoteawithyou]

hi!! im thinking about getting tea for christmas for myself, what would you suggest trying? i havent gotten the chance to try much so i have no clue!! ive had shou puerh and did Not like it that much (tho it may have been a quality issue with that store- it was cheap). the sheng puerh i tried was great, so im kinda thinking a green or another sheng puerh. (if you have specific links to shops id love those, but not necessary) hope youve had a great week !! <3

Hello hello! Some cool things I would recommend trying are: blooming teas (teas made into a ball along with flowers that open up in hot water), some household name oolongs such as: Milky Oolong, Duck Poop Oolong or Oriental Beauty.

Yes, Shu Puerhs aren't for everyone, I myself haven't found any that suit my taste. But for Shengs, I found that Banna House (from Czech republic) has some very good quality ones, some even taste like honey.

For green teas, Genmaicha or Gyokuro (if you're open to japanese teas and their saltiness/slight fishiness). Lung Jing is pretty good chinese staple. Another chinese green tea I found a liking to is - Gunpowder, very cheap but very good for your immune system, and imo, it tastes great.

Now, I don't know if I can recommend shops, because I'm from Europe, but if you are too or you're open to ordering from here, shops to skim through are: "čajovňa dobrých ľudí", "literárna čajovňa", "ichigo tea", "banna house".

However, an US teashop I found, and wanna try from in the near future is, "yunnansourcing" (good quality and reviews) and kuuracorp - Australian.

Thank you, and hope you've had a good week too, sweets!

If anybody is interested in adding to the conversation / has any suggestions, feel free to join in the comments :)).

[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]

They Mad!!! | White2Tea | Raw Puerh

I am very silly, and bought this mini because the reference on the wrapper made me laugh. I love Documentary Now. Maybe I’ll ramble about it over on instagram later, but for now I will talk about the tea itself. The description of this tea that W2T gives is interesting; they note the tea is made of some older material they were waiting to press. Once again, we are all left to ponder what this material exactly “is”, which W2T always leaves a mystery. Aroma hit me as punchy, at first. I was worried about the bitterness as the aroma seemed young and green. But, it also smells sweet, sugary, and fruity. It smells a lot like Yiwu, but I’m uncertain as W2T is a strange mysterious wizard with its sources. Liquor is gold, crisp, soft. Cloudier and thicker than some young sheng I’ve had recently. This tea is a treat for sweeter young puerh drinkers. It’s quite a special tea. Notes of jasmine, wood, and fresh fruit. Leaning a tad on the floral side rather than the fruity. Give this mini a try if it sounds good for you. Maybe snag a cake if you’re feeling ballsy. It’s a good one.

★ ★ ★ ★ ☆

[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?.

[bouteaque-fi]

Tè saturnini o karmici

Tè saturnini o karmici Per eccellenza associerei i tè puerh ovvero che si prestano ad essere invecchiati lungo tempo, dal più semplice Shu (cotto, Ripe ) al più raffinato Sheng (crudo, Raw) questi sono tè molto importanti in fasi complesse della vita, dove bisogna eviscerare il profondo di sé stessi, di relazioni di lunga data in fase stanca o critica o di situazioni che sembrano far vedere il…