MING FENG GU SHU MINI SHENG PU'ER BALL
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
This sheng pu'er is made from spring tea leaves harvested from 350+ years old trees grown high in the mountains of the Lincang area, Yunnan province. High-quality raw material gives this sheng pu'er an amazing unique character and great aging potential. Sweet and complex tea with a gentle and noble character. MORE
8 g ball
AROMA
Honey, floral
TASTE
Fruity, floral
ALTITUDE: 2100 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2021
Unlike most tea categories, Sheng Pu'Er continues to develop for decades after production, with aging enhancing its complexity, smoothness, and depth while reducing bitterness and astringency. It is believed that regular consumption of Sheng Pu'Er may support cardiovascular health, contribute to healthy cholesterol metabolism, assist the body's natural antioxidant defenses, and promote healthy digestion. Traditionally, Sheng Pu'Er has also been appreciated for its invigorating Cha Qi, its ability to enhance mental clarity and concentration, support physical vitality, and create a balanced state of energy, calmness, and overall well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
WILD TEA
Wild tea refers to plants that grow naturally in the forest or mountains without human planting, pruning, or care. These trees are very old, deeply rooted in the earth, and part of a diverse natural ecosystem. These are tall, old trees, some more than 100, 300, or even 1000+ years old, rooted deep into mineral-rich soil, thriving in diverse ecosystems. Wild tea trees grow tall and strong, with roots reaching deep into the earth. This allows them to absorb various minerals, creating complex, full-bodied flavors that change with each harvest. Growing in remote forests, these trees are untouched by pesticides or fertilizers. Many tea lovers say wild teas carry a unique energy, a grounding, calming, and sometimes uplifting presence. This is believed to be the "Qi" of the mountains, the life force of ancient trees, passed into the leaves. Wild tea is often high in antioxidants, polyphenols, and minerals. Because these trees grow slowly and absorb nutrients naturally, their leaves produce clean, nourishing brews that are gentle on the body but rich in effect.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
SHENG PU'ER FROM MING FENG ANCIENT TREES 2021
Ming Feng Shan is a small region located in Lincang, Southwest Yunnan, known for producing exceptional quality tea from ancient trees that thrive in the high mountains. Situated at an average altitude of around 2,100 meters above sea level, the tea trees in this area are between 350 and 500 years old. The combination of this perfect environment, 100% natural farming practices, and traditional handmade processing methods results in tea that receives top marks for its quality and aging potential. This noble tea boasts an original character, deep aroma, and rich flavor, with its Mao Cha sourced exclusively from ancient trees untouched by human intervention, contributing to a diverse genetic pool.
Tea from the Ming Feng Shan area is a prime example of authentic Pu'er, harvested from 350-500 year-old trees and crafted using time-honored techniques by local minority communities residing in the mountains. Our selection includes tea leaves available in pressed cakes of 200 grams or 357 grams, as well as convenient 8-gram balls.
This Shu (Ripe) Pu'er is made from exceptional raw materials, carefully harvested in early spring from aged trees. It is characterized by a smooth, deep flavor accompanied by a sweet, lingering aftertaste, along with a gentle yet noticeable "Cha Qi," a quality that is often elusive in Shu Pu'er. Pu'er from the Ming Feng Mountains consistently impresses with its high quality, complex profiles, and well-balanced taste.
ORGANOLEPTICS
Dry tea leaves have a strong, sweet, honey fragrance, with fruity, citrus, and vegetal notes. A very rich and multifaceted aroma speaks of the first-class quality raw material and excellent storage conditions. Warmed tea leaves have a bright, vanilla, creamy, bakery aroma, with floral caramel and honey motifs. Rinsed tea leaves open into exotic fruits, flowers, and berries. At higher temperatures, the aroma of the leaves develops into more woody motifs.
The taste of tea is rich, deep, and soft, with honey, fruity, and herbal notes. Exotic fruits like mango, pineapple, and passion fruit. The tea has a mellow, honey-like texture, with a slight menthol freshness, and a sweet and long-lasting aftertaste. At a higher temperature and longer infusion, the taste has a restrained bitterness and astringency, perfectly accompanying the deep, slightly viscous taste. All these are numerous components of one wonderful tea experience. After two years of aging in natural storage, this tea became softer and rounder in taste, and also began to give a darker color to the infusion. The tea has a warming and calming effect, as well as the obvious energy of high mountains.
