How We Brew Sheng Pu-erh?

Sheng Pu-erh can be one of the most rewarding teas you'll ever drink-if you treat it right. 1. The younger the tea, the lower the water temperature. Young Sheng is naturally bright, vibrant, and energetic. Pouring boiling water over it often brings out excessive bitterness and harshness. We usually brew most Sheng Pu-erhs at around 80°C (176°F) to let the sweetness, aroma, and complexity shine. 2. Don't trap it in steam. After each infusion, leave the lid of your teapot or gaiwan open. In our experience, Sheng doesn't enjoy a "steam bath." Keeping the lid closed between infusions can intensify bitterness and mute the tea's elegant character. Let it breathe. 3. Start with the right tea. No amount of brewing technique can fix poor-quality leaves. Be skeptical of "top mountain Sheng" sold for unbelievably low prices. Truly exceptional tea is rare, carefully made, and in high demand. Farmers don't need to sell it cheaply—it finds a home on its own. If you've had a bad experience with Sheng before, don't give up on it just yet. Let us introduce you to our Purple Sheng Pu-erh. It has a softer, deeper character and has already changed many people's minds about what Sheng can be. Need help choosing the right Sheng? Get in touch. We've got you, brother.