Cangyuan Sheng Tea Cake Vintage 2021
Garden Direct Pu'er Tea
Cangyuan Sheng Tea Cake Vintage 2021
Cangyuan Sheng Tea Cake Vintage 2021
Cangyuan Sheng Tea Cake Vintage 2021
Cangyuan Sheng Tea Cake Vintage 2021
Cangyuan Sheng Tea Cake Vintage 2021

This lot of 200 cakes is from a Wa ethnic village on the border of Lincang, Yunnan and Burma that we have worked with for the past decade for Red and Pu’er tea.



Qty:

This lively and strong tea cake is

fruity and deep with notes of resinous

woods, peach and olive leaves

About this tea

Sheng Pu’er tea is made from sun-dried green tea using the Sun’s light and energy to finally dry the tea.

This natural drying method predates the modern and more widespread practice of oven drying tea. The sunlight and slow rate of natural drying creates a uniquely sweet fermentation taste and aromatic profile that only the Sun’s natural UV can produce.

Sun-dried green tea is then steamed and pressed into cakes for enjoyment and collection. This lot of 200 cakes is from a Wa ethnic village on the border of Lincang, Yunnan and Burma that we have worked with for the past decade for Red and Pu’er tea. The local people established a large plantation by planting the seeds from ancient trees in 1903. The teas here are fruity and deep with notes of resinous woods and olive leaves. The tea soup density is thick and a bit oily and bittersweet with multi-florals.

Some Yunnan tea experts we traveled with in this area mentioned that most of this plantation is related to the Mengku Da Ye Zhong type of broad leaf tea which is one of Licang Prefecture’s high performance cultivars.

Ingredients

Pu'er tea

Origin

Lincang, Yunnan Province, China

Cultivar

Mengku Da Ye Zhong Broad Leaf

Harvest

March - May

Elevation

1600 - 1800 meters

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

Add 7g tea leaves to a Gaiwan or Gongfu Teapot (per 150ml-200ml) 

Use 190°F water

Briefly rinse leaves. Decant and discard this infusion.

Add water and infuse the tea leaves and decant after 20 seconds for the 1st, 2nd and 3rd infusions. Enjoy each infusion individually and savor the flavors. Brew this tea several times until the taste weakens. Increase the infusion time and decant after 30 - 45 seconds for the later infusions to your taste preference after you become familiar with the tea.

Lincang background map mobile

Origin

Lincang

Yunnan Province, China

The lush mountainous region of Yunnan’s Lincang territory bordering Burma is famous since ancient times for its tea production. The rich, red soils of this area of the Yunnan Province gives teas a rich and dense flavor.

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