2024 Pu'er Shengpu, Tea Forest Stone-pressed cake

Every new harvest gives to Sheng Pu'er tea a vibrant freshness of fragrance that in 2024, being the driest season so far, is expressed into a rich fruity taste. 

This Shengpu from the wild forest tea trees on Nannuo mountain is the best example of the complex ecosystem of our land, where tea trees live together with fruit trees, always shaded by their canopy. In the taste we find the sweetness of mature tropical fruits and of small berry jam, enriched by a shade of umami deepness and renewed in the aftertaste by a fresh citrucy feeling reminiscent of lemongrass. Smooth, gentle and persistent, full of the bright liveliness of forest Spring.

A dry season translates into a great sweetness, made even more special by the difficult handling of a raw material with lower moisture content.

This Sheng Pu'er cake has a surprising qi, unexpected in young wild forest tea leaves, and promises a great evolution of flavours and the sweetest maturity in future years.

From leaf to teapot: farmed, harvested, processed, and distributed by Eastern Leaves.

Plantation altitude: 1800 meters
Origin: Nannuo Mountain, Xishuangbanna, Southwest Yunnan
Production date: end of march 2024. 
Pressed: April 25th 2024
Storage: avoid heat, light, and moisture. 

Infusion Parameters

GONGFUCHA EASTERN BREWING
Quantity: 1 gr. of tea every 20 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 second brew. Increase with each successive brew as needed.
Water temperature: 100° C
Number of brews: 10-12

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

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 2-3 hours. Filter the liquor and drink within 24 hours.