2015 Gao Shan, Sheng (Raw), Early Spring Harvest

Soft and subtle, this sheng (raw) puerh  is harvested from 150-450 year old trees. Earthy, mineral-inflected notes of peat and wild mushroom give way to a profile of bitter spring chicory and spice, and finish with a gentle, cooling sensation of floral and incense. Pleasant, mellow energetics.

About 2015 Gao Shan, Sheng (Raw), Early Spring Harvest

Soft and subtle, this sheng (raw) puerh  is harvested from 150-450 year old trees. Earthy, mineral-inflected notes of peat and wild mushroom give way to a profile of bitter spring chicory and spice, and finish with a gentle, cooling sensation of floral and incense. Pleasant, mellow energetics. Gao Shan is one of the six famous Puerh mountains East of the Langcang river.

Origin: Gao Shan Zhai, Yi Wu, Mengla County, Xishuangbanna Prefecture, Yunnan Province - Early Spring Harvest 

 

      • brewing

        • Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.
        • Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping.  Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
        • Amount: 1 tsp per 8oz/250ml of water 
        • Water Temperature: 205ºF/95ºC
        • Bring fresh, cold spring water to a boil.
        • Brew 4-6 minutes
        • All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.

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