Sheng Pu-Erh (Raw)

The Jingmai area with its hundreds of years old tea trees is one of the best terroirs for Sheng pu-erh in China. It is characterised by a comparatively strong astringency, intense sweetness and floral orchid notes. Many tea trees are cultivated by the Dai minority, for whom tea cultivation plays a major cultural role.

Yiwu Shan is not without reason one of the six classic, recognised best pu-erh terroirs. Particularly soft and clear in the mouth, the tea from this region brings out its distinguished, citrusy sweet aromas and a warm umami over many infusions. Yiwu tea is also excellently suited for longer maturation.

Now known worldwide, pu-erh tea from the Nannuo Shan historically dates back to the Tang Dynasty and typically comes from very old tea trees with particularly large leaves. The tea is infused with a caramelly, floral honey sweetness and features a deep golden orange in the infusion.

The Bulang terroir, not far from the border with Myanmar, can be counted among the wildest terroirs for pu-erh tea, both in terms of landscape and aroma. The particularly biodiverse, tropical terroir produces teas with great bitterness and intensity – which, however, transform into a deep fruitiness through longer maturing. The tea from Banzhang is particularly famous, with a reputation as the best & most expensive naturally matured pu-erh tea ever.