Feng Qing is known for its ancient tea plantations and long tradition of tea production, making sheng pu-erh from this region sought after for both its quality and complexity. Sheng pu-erh, often referred to as 'raw' pu-erh, undergoes a natural oxidation process over several years. Unlike mature (shou) pu-erh, sheng is fermented slowly and allowed to age over time. As this happens, the tea develops its distinctive flavour profile, often with hints of flowers, fruit and subtle smoky notes. The tea plants of Feng Qing, many of them hundreds of years old, play a crucial role in the character of the tea. The deep roots of these ancient plants absorb nutrients from the mineral-rich layers of the soil, contributing to the flavour and quality of the tea. In addition, the teas are grown at high altitudes where they benefit from the clean water and cool air, resulting in a clear and fresh flavour. The slow oxidation and unique conditions in Feng Qing give the tea a special minerality and depth.
Origin: Fengqing
Altitude above sea level: about 2000m
Age of trees: about 300 years
Picking: bud + 3 leaves
Harvest: March-April 2017
Weight: 357 grams
INFUSION
Mängd / 250 ml 2,5-3 g
temperature 95-100°C
Infusion 1 3-4 minutes
The art of brewing several times
High quality tea leaves are rich in flavour and can be brewed in several batches. For best results, you should adjust the steeping time for each new infusion.
First infusion: Follow the recommended time to allow the leaves to open and release their first flavours and aromas.
Second infusion: Now that the leaves are already warm and open, the flavours are released immediately. Therefore, shorten the infusion considerably - often half the time or a very quick infusion of just a few seconds is enough.
Subsequent infusions: From the third brewing onwards, the leaves start to need more time. Increase the infusion time gradually for each new round.
Mängd / 250 ml
2,5-3 g
temperature
95-100°C
Infusion 1
3-4 minutes
