1996 Raw “Sheng” Loose leaf Yiwu Tong-Qing-Hao- 30g

1996 Yiwu Tong-Qing-Hao – Aged Sheng Puer (Loose Leaf)
Carefully Selected | Rare & Resonant | 1996 Vintage

For those who know Puer, you understand how rare it is to find one that truly sings. I’m incredibly picky when it comes to Sheng—and this one struck a perfect chord.

Harvested in 1996 and sourced from the famed Yiwu region, this loose-leaf Tong-Qing-Hao carries the essence of time in every steep. First aged in the humid embrace of Hong Kong and Yunnan, then slow-aged for over a decade in the dry, stable air of Taiwan—this tea has been patiently tended, layer by layer, until it came into full expression.

What unfolds in the cup is a deep, glowing red liquor. The mouthfeel is smooth and silky, opening gradually into rich, earthy layers—old forest, soft leather, hints of camphor and mineral stone. Each infusion reveals something new, like turning pages in a weathered book of old mountain tales.

But what truly sets this one apart is the chi—the presence, the lift. It meets you gently, elevates, and holds you there, steady and clear. No jitter, no crash. Just a clean, balanced energy that lingers in the body and spirit alike. A true marker of well-aged Sheng.

For the serious tea drinker or the quiet contemplative—this tea is a gift of depth, clarity, and connection.

When brewing Sheng Pu'er (aged raw Pu'er), I prefer using a small clay teapot. I like to think of it like a cast-iron pan—the more you use it, the more it becomes seasoned with the character of the tea. Traditionally, tea drinkers dedicate a separate clay pot to each style of tea: one for Sheng Pu'er, one for Shou Pu'er, another for Dong Ding Oolong, and so on. Over time, the clay develops a beautiful relationship with the tea. That said, a porcelain or ceramic gaiwan or teapot is an excellent choice as well, since these materials don't retain flavors or aromas and can be used for any style of tea.

With any Pu'er, I always recommend giving the leaves a quick rinse first. This awakens the tea, removes any dust from aging and processing, and helps the leaves begin to open. Brew with freshly boiled water. For Gong Fu brewing, use 3–5 grams of tea in a small teapot or gaiwan, beginning with infusions of around 30 seconds and adjusting to taste with each successive steep. This tea will easily reward you with 5–8 or more infusions.

If you're brewing in an 8-ounce mug, use about 2 grams of tea in a strainer. Steep for about one minute, or longer if you prefer a stronger cup, then simply re-steep the leaves several more times.

If you're new to Gong Fu Cha, I've put together a free guide that walks you through the process of brewing tea in small pots over multiple infusions. You can download it here:

https://ojasnaturals.myshopify.com/products/gong-fu-tea-guide