Since 2008, we’ve been working with a single grower in the Lin Cang district, whose terroir lies between 2000 and 2600 meters above sea level, on the same plot for the March harvest.
After being picked from the side for bricks or wafers using a PU ER pick, the leaves are infused freely in a clay teapot with water at 95° degrees.
Traditional preparation
– 25cl teapot: Take 7g of tea, rinse twice, infuse for 30 seconds
Generally eight infusions or more, depending on quality and the same data.
Sheng Cha teas are the only teas that can be aged, naturally improving over time, becoming more subtle, the aromas developing and the tastes becoming more refined. Connoisseurs build up a cellar of vintage Pu Er Sheng Cha, and of course they need a suitable place to store them.