Sheng Pu Erh Tee Wild & Raw

The tea arrived compressed into a tight cake, and after breaking off a piece, the leaves opened up beautifully in the rinse. I brewed it in my gaiwan and got a clean, mineral sweetness with a lingering finish that kept me sipping for hours.

The mineral depth in this one is unreal—it’s like tasting the Lincang terroir straight from the leaf. I’ve brewed it three times today and each steep brings out a new layer of earthy sweetness.

First steep and the raw energy of that Lincang leaf hits immediately—bright, grassy, almost alpine. It’s my third session with this cake and the sweetness keeps shifting, which is exactly what I want from a sheng.