Sheng Pu-erh (Aged)
陈年生普 · Aged Sheng
Dark
No other tea is allowed to keep changing like this.
Left in dry air for ten years and more, raw pu-erh goes through a slow second life, part oxidation and part something microbial that nobody has fully named. The sharpness rounds off. Camphor and jujube arrive where they were not before.
In 1993 a Hong Kong merchant bought thirty tonnes of cake that nobody wanted and simply stored it dry in a warehouse. Decades later it sold for a quarter of a million. What he had actually bought was time, and time was the only thing he added. It pours thick and clean, dried plum over old wood.
- camphor
- dried plum
- aged wood
- Origin
- Yunnan, China
- Water
- 95°C / 203°F
- Ratio
- 6 g / 100 ml
- Caffeine
- Medium
- Rinse
- Yes · 10s
GI-protected (2008); collector canon
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~6.0g of tea
The session
8 infusions after the rinse, about 5m 35s of total contact time.
- Rinse10sWake the leaf and pour it away — this one isn’t for drinking.
- Steep 115sOld earth stirring under water.
- Steep 220sEarth deepens into dried plum.
- Steep 325sCamphor rises, cool and clean.
- Steep 430sAged wood thickens the body.
- Steep 540sA honeyed sweetness broadens out.
- Steep 650sJujube warms the settling cup.
- Steep 71m 5sSoft earth coats the throat.
- Steep 81m 20sA clean aged sweetness holds long.
Also sold as
Aged Sheng Pu-erh, Aged Raw Pu-erh, Old Raw Pu-erh, Aged Sheng Puer, Sheng Pu-erh
In Czech and Slovak shops
Sheng Pu-erh
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.