Liu Grand Master Vintage Sheng Puerh | 2008, Yiwu, Xishuangbanna, Yunnan

ORIGIN & HARVEST TIME

Yunnan, Xishuangbanna, Yiwu, 2008

CHARACTER

A quick-maturing, loosely pressed sheng, which, when dry, exudes a primarily camphor, musty, and distinctly forest-floor scent. The brewed tea has the aroma of fermented corn distillate, with a slight astringency and a wild mushroom flavor.

Like many well-aged teas, it reveals a subtle acidity, hiding behind the warm sweetness typical of the terroir. Later infusions strongly remind one of the fresh, tree-dwelling polypore scent.

In its effects, it is powerful, with high chi, complementing and summing up one’s own energy.

Yiwu Mountain is located within the tropical belt, south of the Tropic of Cancer. Yiwu teas are known for their high aroma, soft flavors, and non-irritating brews that are not too bitter, with a long, sweet aftertaste. Their golden-colored, darker liquor is sweet, smooth, round, and leaves a lingering, lasting throat sensation. They are harvested in both summer and autumn, with spring harvests being fresher and the later ones offering a warmer, more Mediterranean style. While in most sheng teas the sweetness is the “second” taste, following a more bitter sensation, Yiwu teas have immediate and lasting sweetness. Yiwu Mountain is one of the Six Famous Tea Mountains, located east of the Lancang (Mekong) River.

DOSAGE & BREWING GUIDELINE

A) According to the traditional gongfucha tea ceremony, after a “hot bath”, brew it several times at 90°C, with 40-60 second infusions. Use 8g of tea for 150ml water.