Flavor Profile
This warm and inviting raw puerh tea grows sweeter with each infusion. Smooth, woodiness and gentle bitterness open into a lingering sweet finish, layered with subtle orchid and fresh grass aromatics. Also prevalent are nuanced notes of apricot, peach, and dominant honey.
Tea Leaf Characteristics
Spring-harvest leaves are long, intact, and firm in their dry form. Once brewed, they unfurl into plump, bright green leaves, revealing clarity and structure in the cup.
Location on Jingmai Mountain
Harvested near Wengdong Peak (4,600 ft) on Jingmai Mountain, where ancient tea trees grow in a biodiverse, high-elevation forest. Cool temperatures and slow leaf development create layered aromatics and natural depth.
Blang Ethnic Group
The Blang people of Jingmai Mountain have cultivated ancient-tree raw puerh tea for generations. Sheng pu-erh remains central to their daily tea culture, reflecting a deep-rooted tradition of forest-grown tea craftsmanship.
Mason –
This sheng has a very smooth, sweet vegetal taste with a very, very light woody smokiness that fades very quickly into a long, sweet fruity aftertaste. The astringency is also extremely light and easily tolerable even for someone who avoids every tea that’s bitter or astringent like me. This is by far my favorite younger sheng I’ve had and easily top 3 favorite shengs overall.