This exceptionally rare raw (sheng) puerh was pressed exclusively for The Jasmine Pearl from 2012 spring leaves grown in the wilds of Yunnan’s Dehong region. Harvested by the Liu family from a remote, lovingly tended plot of wild arbor trees, these leaves were stone-pressed into cakes in 2013 and have continued to age gracefully.
This tea opens with a dry astringency that gives way to intriguing notes of stone fruit, sea breeze, and mineral clay, with a subtle smokiness beneath. The finish is long and tingling—reminiscent of grapefruit peel—with a lingering, lively energy. Bold, elemental, and highly distinctive, this is not your everyday sheng.
Aged and limited, this is a collector-worthy cake and an unforgettable gift for any puerh enthusiast.
Flavor Profile
Stone fruit, smoke, clay, sea breeze, and grapefruit rind. Astringent and bright with a lingering, complex finish.
Ingredients
Raw (Sheng) Chinese Puerh Tea.
Brewing Instructions
8 oz Cup
- Break off approximately one heaping teaspoon of puerh into infuser.
- Heat water to 190° F (before boiling).
- Pour 8 oz. of hot water over tea leaves.
- Steep for 3-10 minutes (depending on taste preference).
- Remove infuser and enjoy tea. Can be steeped three or more times.
Puerh teas can be brewed multiple times. Re-steep the same leaves, gradually increasing the infusion time until the leaves no longer yield a full flavor.
Potful
As above, you will need to break off as many teaspoons of dry leaf into your infuser as cups you wish to drink. Next, place the infuser in your pot and fill the pot with the appropriate amount of 190°-to-boiling water and let it sit for 3 to 10 minutes, depending on how dark & strong you want your brew. If cooler water is used or the steeping time is kept to 3 minutes, the same leaves can be infused 3 times. Remove the infuser before drinking and be sure to watch how strong the brew is going!
Puerh teas typically have as much, if not more caffeine than black teas.
