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Acala Tea Co.

Acala "Wood" Sheng Pu'er

Acala "Wood" Sheng Pu'er

Regular price $10.00 USD
Regular price Sale price $10.00 USD
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For those who appreciate the history and intention of tea growers and producers, each sip of our Wood Sheng Pu'er brings you closer to the essence of tea.  Unlike its quickly-fermented relative, the Shou Pu'er, Sheng Pu'er is "raw" when initially prepared, as it is not fermented or oxidized.  When properly stored, Sheng Pu'er improves with time and will ferment naturally as it ages.  This allows bright, strong characteristics and a direct connection to the tea plant that you can taste and feel. 
Our Wood Sheng Pu'er will get better with age as Sheng does, but it will be a challenge to store it away as it drinks beautifully now.  Like our signature shoucha, our Sheng Pu'er is produced for us by our friends in 1700-year-old Mangjing Village, on the slopes of Jingmai Mountain, in Yunnan, China.  Quite simply, this is where tea is from - its spring, its cradle, its stronghold.  When you taste this unforgettable sheng cha, you will agree. 

Tea Specifics

Harvest: Spring 2022

Mangjing Village, Jingmai Mountain, Yunnan Province

Elevation: 1200-1500 meters

Tree: Arbor

Cultivar: Camellia sinensis var. Assamica

357g tea cake hand-wrapped in paper

Young raw (sheng) pu'er tea contains between 30-45mg of caffeine per cup, which is higher than aged raw pu'er because caffeine decays over time through oxidation and light. Thus raw aged pu'erh tea that is decades old may not contain much caffeine at all. If you have the willpower to store this young sheng pu'er cake for at least seven years, the taste profile to evolve as it ages, like fine wine.

Tasting Notes

Light sweetness, apricot, aromatics of strawberry fruit leather, camphor finish, Hui gan (returning sweetness) increases with additional steepings.

Drink while the tea is hot and full before it cools and closes.

Brewing Recommendations

Serving Size: 4-6g of tea per 100ml purified water

Ideal Brewing Vessel: Wide bottom Shi Piao clay tea pot, or porcelain gaiwan or tea pot

Separate: Remove a wedge of tea from the tea cake using a pu'er tea knife, keeping the leaves as whole as possible.

Awaken: This is the secret to reducing sheng's astringency. Pour 212F water over tea wedge to allow the leaves to awaken for 2-3 minutes before discarding wash.

Steeping: Boil water to 212F and then wait for the water to stop bubbling before pouring the water into the pot (along the side of the pot, not directly on leaves). Brew for a few seconds, then replace the top of the tea pot and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Leave the top off of your brewing vessel so the leaves will cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 10+ times and brewed again the following morning if left overnight.

Western Style Steeping: Place tea inside of a strainer and pour water into tea cup. Steep once to awaken, and then flash brew for just a few seconds for multiple steepings.

Grandpa Style Steeping: Pre-heat a chawan (tea bowl) and add tea leaves. Use 1-2 grams less tea than usual. Slowly pour hot water directly on the leaves until the tea bowl is filled two-thirds to the top. After the tea leaves have opened, the tea is ready. Drink off the top and add more water throughout the day when necessary.

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