Sheng Pu-erh

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Protecting this unknown wild forest of ancient Pu-erh trees is…

Protecting this unknown wild forest of ancient Pu-erh trees is paramount, both to prevent too much demand, too many buyers or tourists, and oppression on the local ethnics. Too many buyers and tourists, once word gets out, means certain destruction of the trees and its habitat. It struck me that most Pu-erh books have not recorded this section of the mountain and all these extremely old and interesting trees, not to mention the complex tasting leaves. This might be the final frontier.
We may, definitely, want to commission some Sheng Pu-Erh from these trees and these villagers…..

From Maocha to brick in a few minutes, and literally hot off the…

From Maocha to brick in a few minutes, and literally hot off the press, the 250gm brick is a commissioned effort by Mr. Wang, based out of Guangzhou, who handles all the wheeling and dealing while the Bai’s make the orders. Mr. Wang says the Cantonese are demanding the Sheng Pu-Erh in large quantities again- after all, they prefer the real, slow, naturally aged Pu-erh. Made to naturally ripen in about 8 years in Guangzhou(translate: hot and humid), Mr. Wang no longer commissions Shu Pu-Erhs. Those are for the Mandarins in the North, he says with a quick sneer….

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