Tea
SHENG PUER - 2024 Hidden Valley Wild Ancient Trees
This tea has won The Leafies 2025 Highly Commended Dark Tea. As a result, crafted from selected Mengku large-leaf tea trees (forest wild-released variant). What's more, the tea trees grow in forests at altitudes above 2,200 meters, from ancient trees over 300 years old. On the palate, the soil is weathered brick-red (sandstone) loam. Above all, the tea trees are naturally wild-released, surrounded by forests where other trees and bushes and tea trees grow together. The breath of the forest, blended with floral and herbal aromas, gives this tea its distinctive wild mountain character. On the palate, the dry leaf buds carry the untamed aura of ancient wild trees and are covered with abundant tea hairs. Notably, the liquor is golden, glossy, clear, and even. In fact, the bouquet is a pure wild floral-fruit fragrance with honeyed fruit notes, elegant and long-lasting. In fact, the flavour is honeyed like fruit honey, with t he aroma integrates seamlessly into the tea liquor , showing outstanding balance and harmony. Above all, after swallowing, a naturally bold wild charm and lingering fragrance echo throughout the mouth. Above all, the aftertaste is long-lasting, producing continuous salivation and a deeply pleasant experience. On the palate, origin: Bang Dong, Mengku County, Lincang prefecture, Yunnan Province, China Harvest: the tea leaf were harvested in April 2024 and compressed in 2025. BREWING TIPS: Water & Preheat: Use 100°C water for Gaiwan and 90°C for teapot and preheat your teapot. Brewing Vessels: using porcelain Gaiwan for a better fragrance and Yixing clay teapot for a deeper character. As a result, rinse the Leaf buds: Rinsing is optional. I would personally recommend to rinse for 5 seconds to help the leave to loose up and better for release character evenly. What's more, water to leaves ratio: 5 g / 100ml Brewing time: Steep the first infusion for 30 seconds, then 10 seconds for the 2nd to 5th infusions. What's more, after that, gradually increase the brewing time with each successive infusion, adjusting to your personal flavour. On the palate, as this tea is still young, keep the lid off between infusions to allow the leaf buds to breathe, preventing excess steam from over-heating the leaves while they rest.
About this product
This tea has won The Leafies 2025 Highly Commended Dark Tea. As a result, crafted from selected Mengku large-leaf tea trees (forest wild-released variant). What's more, the tea trees grow in forests at altitudes above 2,200 meters, from ancient trees over 300 years old. On the palate, the soil is weathered brick-red (sandstone) loam. Above all, the tea trees are naturally wild-released, surrounded by forests where other trees and bushes and tea trees grow together. The breath of the forest, blended with floral and herbal aromas, gives this tea its distinctive wild mountain character. On the palate, the dry leaf buds carry the untamed aura of ancient wild trees and are covered with abundant tea hairs. Notably, the liquor is golden, glossy, clear, and even. In fact, the bouquet is a pure wild floral-fruit fragrance with honeyed fruit notes, elegant and long-lasting. In fact, the flavour is honeyed like fruit honey, with t he aroma integrates seamlessly into the tea liquor , showing outstanding balance and harmony. Above all, after swallowing, a naturally bold wild charm and lingering fragrance echo throughout the mouth. Above all, the aftertaste is long-lasting, producing continuous salivation and a deeply pleasant experience. On the palate, origin: Bang Dong, Mengku County, Lincang prefecture, Yunnan Province, China Harvest: the tea leaf were harvested in April 2024 and compressed in 2025. BREWING TIPS: Water & Preheat: Use 100°C water for Gaiwan and 90°C for teapot and preheat your teapot. Brewing Vessels: using porcelain Gaiwan for a better fragrance and Yixing clay teapot for a deeper character. As a result, rinse the Leaf buds: Rinsing is optional. I would personally recommend to rinse for 5 seconds to help the leave to loose up and better for release character evenly. What's more, water to leaves ratio: 5 g / 100ml Brewing time: Steep the first infusion for 30 seconds, then 10 seconds for the 2nd to 5th infusions. What's more, after that, gradually increase the brewing time with each successive infusion, adjusting to your personal flavour. On the palate, as this tea is still young, keep the lid off between infusions to allow the leaf buds to breathe, preventing excess steam from over-heating the leaves while they rest.
