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

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

This is a 1996 loose leaf Sheng Puerh from the Yiwu region of Yunnan. It was first aged in Hong Kong and Yunnan and then spent over a decade aging in Taiwan.

I really love finding older loose leaf Puerh like this. You can get some amazing aged tea without paying the crazy prices that often come with a 20 or 30 year old cake. And really, for me it comes down to how the tea tastes and feels when I drink it.

This one brews up a beautiful deep red and is super smooth and silky. It has that old forest flavor I really love in aged Puerh, along with soft leather, camphor, and a nice mineral quality. It’s one of those teas I can sit with for a long time and just keep steeping.

The energy is also a big part of why I chose this tea. It has a really nice lift to it, but at the same time feels steady and clear. No jittery feeling or crash. Just really good tea energy that sticks with you.

For me, this is a wonderful tea for the cooler fall and winter months. Something to warm you from the inside, brighten the spirits, and settle in with for a long tea session.

When brewing aged Sheng Puerh, I prefer using a small clay teapot. I think of it a little like a cast iron pan. The more you use it, the more it becomes seasoned with the tea.

Traditionally, people will dedicate different clay pots to different styles of tea. I have pots I use for Sheng Puerh, Shou Puerh, Dong Ding Oolong, and other teas. But you certainly don’t need to do that. A porcelain or ceramic gaiwan or small teapot works perfectly well and can be used for all kinds of tea.

With Puerh, I always give the leaves a quick rinse first. Then I use freshly boiled water and around 3 to 5 grams of tea in a small pot or gaiwan. Start with around a 30 second steep and adjust from there. I don’t get too hung up on exact times. Taste the tea and see what works for you.

You should easily get 5 to 8 good infusions out of this tea, and probably more.

If you’re brewing it in an 8 ounce mug, use around 2 grams in a strainer and steep for about a minute. Then just keep resteeping the leaves until the tea is done giving.

If you’re new to Gong Fu Cha, I put together a free guide that walks you through how I brew tea using small pots and multiple infusions.