Description Brewing Guide 漢字 〇三年勐海野生普洱生茶 origin Menghai, Yunnan craft aged sheng (aged, non-fermented) flavor notes earthy, camphor, crisp 漢字 〇三年勐海野生普洱生茶 origin Menghai, Yunnan craft aged sheng (non-fermented, aged) flavor notes earthy, camphor, crisp Our 2003 Wild Leaf comes from the ancient tea trees that have grown for hundreds of years on the mountainous slopes of southern China’s Yunnan province in Menghai County. Harvested and crafted by the aboriginal people of Yunnan, the tea is a “sheng” or raw pu-erh – aged naturally – with time as the only catalyst transforming the tea from its nascent state as “mao cha” to its current rich mahogany color. Stored in Guangzhou for three years, this tea has developed a deep, earthy body. After continued aging in San Francisco, the result is a tea that is surprisingly sweet, with a rich camphor finish. Steeped longer, the tea becomes richer in flavor with a distinct stone fruit aroma and remarkably smooth texture. 1g per 1oz at 212°F for 1m Heavily aged or fermented teas like this are incredibly easy to brew, since they tend to have very little bitterness or astringency regardless of water temperature. We recommend starting with the instructions above, and then adjusting to your preference. Learn the fundamentals of tea brewing and master your technique here.
