This beautiful and delicious sheng puerh from Ming Qian harvest contains many young shoots. It has been maturing for 3 years and is still very young but you will see that it does not contain bitterness or acidity. It is the highest quality of tea produced in this area.
It is harvested in the first days of March, so it is one of the very first days of spring. These teas are called Ming Qian or Pre-Xing Ming, which is the festival where families visit cemeteries and clean the graves of their ancestors and make offerings. It is a very important date in the tea leaf harvest calendar to produce green tea. Teas harvested before Xing Ming are prized for their tender buds and delicate aroma.
The first harvest after the long winter has a higher concentration of amino acids and lower levels of catechins so they are sweeter and more complex teas as well. The amount of tea harvested from each bush is very low, and the buds weigh very little for their size. All of this contributes to its high price when compared to later harvested teas! Its golden and silky liquor develops honeyed fragrances, with a very persistent fruity peach aroma.
Sheng Puerh is perfect for drinking in Summer and warm weather as it is particularly cooling for the body and in Traditional Chinese Medicine it is hailed for its strong Yin properties. Enjoy!
Origin: Bai Shui, Shangri-La, Yunnan
Harvest: Spring 2021
Color of liquor: golden
Aroma: apricot jam, ripe fruits, tobacco
Flavor: balanced, herbal notes with very little astringency, strong huigan or long sweet aftertaste.
Temperature: 90-100º c
Steeping time: This Sheng Puerh is ideal to make as a Bowl Tea.
Preparation: Bowl Tea. 2 grams. 95-100*c
Gong Fu: 100* C. 6 gr. 120ml. Flash steepings getting progressively longer.
Shiboridashi 90-100* C. 3.5gr. 150ml. 30 sec; 30 sec; 45 sec; 1min; 1min; 1.5min….
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