ABOUT SHENG (RAW) PU'ER
ABOUT
Traditionally crafted from the large-leaf Camellia Sinensis var. Assamica growing in Yunnan and neighbouring regions, Sheng Pu’Er reaches its highest expression when produced from old tea trees. These trees, often referred to as “ancient,” grow in biodiverse mountain forests, absorbing minerals and environmental influences that give the leaves exceptional depth and resilience. Their stronger cellular structure and richer biochemical composition are one of the main foundations for long-term aging. Sheng Pu’Er is sun-dried rather than roasted, allowing natural enzymes and microbial life to remain active. This minimal approach to processing is what makes the tea “alive,” enabling it to gradually transform over years and even decades. Fresh Sheng is bright, energetic, and often slightly astringent, while aged Sheng develops softer textures, deeper sweetness, and layered woody, fruity, and herbal notes. This slow evolution is one of the tea’s defining qualities, where each year adds refinement, harmony, and complexity, making every tea a unique expression of its origin.
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Traditionally crafted from the large-leaf Camellia Sinensis var. Assamica growing in Yunnan and neighbouring regions, Sheng Pu’Er reaches its highest expression when produced from old tea trees. These trees, often referred to as “ancient,” grow in biodiverse mountain forests, absorbing minerals and environmental influences that give the leaves exceptional depth and resilience. Their stronger cellular structure and richer biochemical composition are one of the main foundations for long-term aging. Sheng Pu’Er is sun-dried rather than roasted, allowing natural enzymes and microbial life to remain active. This minimal approach to processing is what makes the tea “alive,” enabling it to gradually transform over years and even decades. Fresh Sheng is bright, energetic, and often slightly astringent, while aged Sheng develops softer textures, deeper sweetness, and layered woody, fruity, and herbal notes. This slow evolution is one of the tea’s defining qualities, where each year adds refinement, harmony, and complexity, making every tea a unique expression of its origin.
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MAO CHA
Mao Cha is the term for raw, partially processed tea leaves that serve as the foundation for many traditional teas, especially Pu’er. "Mao Cha" means "rough tea," referring to its appearance - loose, unshapen leaves often covered with fine hairs.
The most common production process is harvesting, withering, rolling, and drying.
Mao Cha is highly valued for its purity and potential for aging. Its quality largely determines the final character of Sheng Pu’er, which can develop complex flavors and health benefits over time. Tea enthusiasts and producers appreciate Mao Cha's versatility and connection to traditional tea-making practices.
The most common production process is harvesting, withering, rolling, and drying.
Mao Cha is highly valued for its purity and potential for aging. Its quality largely determines the final character of Sheng Pu’er, which can develop complex flavors and health benefits over time. Tea enthusiasts and producers appreciate Mao Cha's versatility and connection to traditional tea-making practices.
SHENG PU'ER