Raw Sheng

Raw pu-erh. The one that is still changing.

Sheng is pu-erh in its unhurried form. The leaf is picked, wilted, pan-fired and dried, then left alone — no forced fermentation, no shortcut. What happens next happens slowly, in the leaf itself, over years and sometimes decades. A young sheng and a thirty-year-old sheng are recognisably the same tea and taste almost nothing alike, which is why this is the tea people collect.

Ours is bright and alive. Fresh hay and cut grass first, then something floral behind it, then a dried-fruit sweetness that arrives on the finish and stays. There is astringency — that is the point; it is the structure the tea will soften around as it ages.

Brew it short and often. It will take many infusions and give you something different in each one.