Tea
SHENG PUER - 2019 Hou Dao
This Sheng Puer is named “Hou Dao”, reflecting its grounded, full-bodied, and substantial character, with a well-balanced character that reveals more of its calibre the longer it is infused. The tea is made from maocha—the term for sun-dried, loose raw Pu’er leaves before compression—sourced from three different locations in Lincang County. Each location is set in a wild forest environment, where the tea trees grow naturally without human management, allowing the tea to fully express the depth and complexity of its origin. Notably, dry Leaves' Fragrance Upon opening the wrapping, the leaves release a warm, caramel with hints of woody and dry earthy forest floor. What's more, the cake is lovely compressed with brownish-green and glossy black mixed with gray and brown colour. First Infusion The first infuse is light and clear, with hints of forest green. Above all, gentle vegetal notes are accompanied by a soft, fruity sweetness with a subtle smokiness. What's more, tea leaves from certain areas in Lincang inherently contain certain bouquet compounds that act as precursors to smoky notes. Above all, these combine with the floral and fruity fragrance molecules in the leaves and, after the processes of pan-firing and sun-drying, transform into a one-of-a-kind smoky fragrance. Notably, this is one of the regional characteristics of Lincang tea. On the palate, second Infusion By the second infusion, more wildflower aromas emerge as the tea begins to open. In fact, fruity undertones become more pronounced, with a slight dry sensation in the mouth. Notably, after drinking, the empty serving releases an astonishing aroma that instantly evokes the feeling of a wild forest. Third & Fourth Infusions Floral aromas intensify, especially noticeable on the gaiwan lid. What's more, sweetness increases, the earlier dryness disappears, and the liquor becomes mellow, round, and richly textured. In fact, fifth & Sixth Infusions The sweetness softens while the flavour grows deeper and stronger, revealing woody and solid earthy undertones. The aftertaste is long-lasting, lingering gently on the palate. Above all, seventh to Tenth Infusions A deep sense of wilderness dominates. As a result, woody tones, a full body, and a dense mouthfeel persist. As a result, the character remains well balanced, with a slight bitterness that adds depth and thickness to the tea liquor. In fact, overall Impression Even at its relatively young age, this 2019 Sheng Puer reveals clear sings of maturity and depth, smooth complexity and full-bodied texture. Origin: Lincang prefecture, Yunnan Province, China Elevation: over 2,000 meters Harvest and Process: the leaves were harvested in April 2019 from three different locations of Lincang prefecture. Notably, bREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot. In fact, rinse the Leaves: it is optional, but rinsing could help leave to open and release more balance character for the later brews. As a result, water to leaves ratio: 5-7g/100m; Brewing Vessels: using porcelain Gaiwan for a better fragrance and Yixing clay teapot for a deeper taste. On the palate, brewing time begin with 5 seconds for the first 5 brews, then increasing with each successive brew to your taste.
About this product
This Sheng Puer is named “Hou Dao”, reflecting its grounded, full-bodied, and substantial character, with a well-balanced character that reveals more of its calibre the longer it is infused. The tea is made from maocha—the term for sun-dried, loose raw Pu’er leaves before compression—sourced from three different locations in Lincang County. Each location is set in a wild forest environment, where the tea trees grow naturally without human management, allowing the tea to fully express the depth and complexity of its origin. Notably, dry Leaves' Fragrance Upon opening the wrapping, the leaves release a warm, caramel with hints of woody and dry earthy forest floor. What's more, the cake is lovely compressed with brownish-green and glossy black mixed with gray and brown colour. First Infusion The first infuse is light and clear, with hints of forest green. Above all, gentle vegetal notes are accompanied by a soft, fruity sweetness with a subtle smokiness. What's more, tea leaves from certain areas in Lincang inherently contain certain bouquet compounds that act as precursors to smoky notes. Above all, these combine with the floral and fruity fragrance molecules in the leaves and, after the processes of pan-firing and sun-drying, transform into a one-of-a-kind smoky fragrance. Notably, this is one of the regional characteristics of Lincang tea. On the palate, second Infusion By the second infusion, more wildflower aromas emerge as the tea begins to open. In fact, fruity undertones become more pronounced, with a slight dry sensation in the mouth. Notably, after drinking, the empty serving releases an astonishing aroma that instantly evokes the feeling of a wild forest. Third & Fourth Infusions Floral aromas intensify, especially noticeable on the gaiwan lid. What's more, sweetness increases, the earlier dryness disappears, and the liquor becomes mellow, round, and richly textured. In fact, fifth & Sixth Infusions The sweetness softens while the flavour grows deeper and stronger, revealing woody and solid earthy undertones. The aftertaste is long-lasting, lingering gently on the palate. Above all, seventh to Tenth Infusions A deep sense of wilderness dominates. As a result, woody tones, a full body, and a dense mouthfeel persist. As a result, the character remains well balanced, with a slight bitterness that adds depth and thickness to the tea liquor. In fact, overall Impression Even at its relatively young age, this 2019 Sheng Puer reveals clear sings of maturity and depth, smooth complexity and full-bodied texture. Origin: Lincang prefecture, Yunnan Province, China Elevation: over 2,000 meters Harvest and Process: the leaves were harvested in April 2019 from three different locations of Lincang prefecture. Notably, bREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot. In fact, rinse the Leaves: it is optional, but rinsing could help leave to open and release more balance character for the later brews. As a result, water to leaves ratio: 5-7g/100m; Brewing Vessels: using porcelain Gaiwan for a better fragrance and Yixing clay teapot for a deeper taste. On the palate, brewing time begin with 5 seconds for the first 5 brews, then increasing with each successive brew to your taste.
