📌 Description:

Pugui Sheng Puer (Pu Gui Sheng Puer), green pu-erh, pressed cake, 100 g

📌 Taste:

Clean, fresh, and expressive. The opening reveals lush greenery, herbs, and meadow flowers. As the wine steeps, fruity notes (green apple, light pear), a light honeyed sweetness, and a distinctive mineral note emerge. The tartness is subtle and refreshing, with a cool, lingering finish.

📌 Aroma:

Herbal-floral, transparent and lively. Notes of freshly cut grass, dried flowers, young foliage, and light honey. As it warms up, it becomes clean and springlike, without any heavy overtones.

📌 Effect:

It invigorates gently but confidently, clarifies thoughts, and enhances concentration. It leaves you feeling light and focused. Ideal for morning and afternoon tea, especially on busy days.

📌 Raw materials:

Yunnan large leaf tea (Camellia sinensis var. assamica), traditional sheng processing.

📌 Origin of raw materials:

Yunnan Province, China.

📌 Brewing method:

Gongfu (gaiwan/teapot 100-150 ml):

1. Proportion: 5-7 g per 100 ml.
2. Water: 85-95°C (adjust to desired softness).
3. Rinse: 1 quick rinse 5-10 seconds.
4. Spills: start with 5-8 seconds, increasing the time by 3-5 seconds.
5. Withstands 8-10 washes.

📌 Tips:

Break the pancake carefully, avoiding crumbs. Let the tea "breathe" for 10-20 minutes before steeping. A lower water temperature will enhance the sweetness and floral notes.