Raw Puerh
shēng pǔ ěr
Harvesting season
Spring, Fall
Main region
Raw tea, or 'maocha', is tea that is not fully processed. Many indigenous peoples of the Yunnan province produce their sheng 'maocha' from the leaves of trees that grow there. Every house has a supply of such tea, but they drink it in different ways: someone pre-fry it before brewing, some boil it in milk with spices or some even mix the tea leaves with salt and cereal. This type of tea drinking is popular: Sheng-maocha is stuffed into a bamboo trunk, which is then heated on a fire, so that the leaves are soaked with the aroma of bamboo, then the tea is brewed in a teapot.
For the production of Pu'ers, the algorithm of processing up to the stage of 'Maocha' is the same for both Sheng and Shu. It includes withering it in the sun, twisting and then the final drying, also in the sun. Depending on the raw material, the first stage may differ. In order to get real Sheng Pu'er from 'Maocha', it needs to be additionally treated: natural fermentation, which gradually changes the structure of the material, forms its specific taste and aroma. The process speed depends on temperature and humidity; these parameters determine the tea's character.
Main region of planting
– Yunnan
Advices for the best brewing
Time 180, 240"
Amount 3g
Water 500 ml
Temperature 90 ̊
Steeps 1-2
International brewing method
Time 10"15"20"25"40"60"
Amount 3g
Water 150-180 ml
Temperature 95 ̊
Steeps 7-10
Chinese brewing method
This tea is best brewed in porcelain or earthenware, pre-heated with hot water. The tea leaves should also be rinsed with boiling water – so the aroma and taste are better revealed. Gradually increase the No brewing timesing time.
ones up the body;
Helps to remove toxins from the body;
Has an oncoprophilactic effect
Health benefits
The taste of this tea depends on the source area and quality of the raw materials, the way they are stored, processed and their age
The best time to drink