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2012 Pu'er Sheng Pu, Wild Forest in 200 gr. Stone-pressed Cake
2012 Pu'er Sheng Pu, Wild Forest in 200 gr. Stone-pressed Cake
2012 Pu'er Sheng Pu, Wild Forest in 200 gr. Stone-pressed Cake
2012 Pu'er Sheng Pu, Wild Forest in 200 gr. Stone-pressed Cake

2012 Pu'er Sheng Pu, Wild Forest in 200 gr. Stone-pressed Cake

Regular price € 94.00 EUR
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The fresh leaves of this special Pu'er Sheng pu were harvested in Spring 2012 and pressed in 2019. We decided to let them ferment naturally for seven years surrounded by the beautiful landscape of Nannuo mountain, before pressing them and locking this unique fragrance in time. They have been pressed by stone, to guarantee the best leaf quality both now and in the years to come.

By infusing the leaves, one can still feel the quiet seclusion of spring rain and the fresh mountain air, with a warm underwood aftertaste which is typical of the fermentation process. However, one can also decide to store the cakes and let them continue their fermentation process, awaiting a new change in flavor and hereafter savoring the aroma of the times to come.

The tea cakes, called "bing" in Chinese, are sold individually or in "Ti", that is the traditional way to wrap them. Each Ti has been hand-wrapped using dry bamboo leaves, and it is the best material to age Pu'er. We think that it also is the most charming!

Origin: Southwest Yunnan, Nannuo Mountain
Plantation altitude: 1800 m
Flush: Spring 2012
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 
1 gr. of tea every 30 ml of water
Rinse:
 before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 seconds brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 10


WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C

Customer Reviews

Based on 3 reviews
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M
Matias

The dynamics of the ageing of loose leaves sheng pu’er and pressed cakes are complex and highly debated to yield somewhat complementary results. You can clearly feel the two souls that make up these 2012 cakes. On one side, the buttery, peachy and fragrant mellowness of the loose leaves ageing until 2019, that in my opinion has sped up the maturation a bit. On the other, the onset of development of a richer mouthfeel and of a palette of undergrowth tones that speaks of its potential for evolution in the current pressed state. It is a good and interesting compromise. Albeit still very young, this cake shows great promise.

A
Andrea Rotelli

I’ve loved every single infusion of this Sheng Pu’Er. It smells like a forest after the rain, it has the taste of walnuts and earth, with a hint of ripe tropical fruits.

M
Michela Vettoretti

2012 Pu'er Sheng Pu - Nannuo Mountain, 200 gr. Stone-pressed Cake