Leaf: Profoundly dark green, shot with hints of yellow.
Scoop: Sheng pu'er is fermented for only four or five months, and kept a maximum of one or two years before drinking.
Character: Neat little compressed, ball-shaped cakes of cooked puerh give a dark red liquor and an intensely satisfying, multi-layered, earthy aroma and taste that recalls misty autumn woodland and fallen leaves.
Brewing Tips: Opaque yellow, smoky tones on top of a rain-fresh tang, slightly bitter. Brew 1 mini cake in a teapot or cup in boiling water for 1 minute. Strain and add more water for five to six further infusions, brewing for slightly fewer seconds each time more water is added.
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