Sun-dried apricots and sandalwood smoke. 

Sheng, or "raw," puerh is known for its expressive flavor profile. In contrast to shou, or "ripe," puerhs, sheng tea is meant to age slowly over time instead of being converted to shou via a direct fermentation production process. Because of the long aging timeline mellowing out the final product, puerh tea that's destined for sheng production is selected for its particularly bold flavors. 

This tea, from the Xin Ban Zhang, or "New" Ban Zhang, region is a great showcase for the distinct peach and apricot-forward flavors native to Yunnan Province. It's also a great introduction to sheng puerhs, as the broader appellation (compared to the smaller "Old" Ban Zhang area) means that it's available at a more accessible price point. 

The fruit notes rest at the forefront of the palate and stay with you after the finish. In between, there is a distinct bold flavor that combines with the fruit notes to elevate the experience into something truly complex. It's meant to be enjoyed for many steeps, with the first infusion showing more of the smokiness and brashness, and later steeps revealing more sweetness. If you would like to age this tea, store it in a clean, dry vessel that will protect it while allowing it to breathe; like an unglazed yixing clay storage container. Rest assured it'll only get better over time. 

BREWING SUGGESTIONS

While puerh teas can typically hold up to boiling temperatures, we actually prefer to brew this sheng puerh at a lower temperature. Doing so prevents the bitter notes from becoming overly harsh, and allows the fruit notes to come through naturally.

Note that this tea has large leaves, so you'll need a wide body brewing vessel to let them fully unfurl and infuse properly. We recommend starting with the following:

Always adjust to your personal preferences!

ORIGIN

Yunnan Province, China