Sheng Pu'er Assortment

The post-fermented teas lend themselves to a kind of fanaticism, with not only the tea leaves' origin and processing to consider, but recipes, factories, storage, oh my! The pu'er fanatic may know what they like, but how best to get into the type, or to evaluate the offerings of a particular shop? The best way, of course, is to try, try, try, so luckily, we've rounded up a selection of sheng from our Pu'er Project to sip, compare, and play with, from a variety of sources and a range of years.

(Image for illustrative purpose only; see list below for current selection.)

Teas Included:

  • Dong Banshan 2012
  • Changtai Hao 2005
  • Changtai Hao #642 2006
  • Su Xin 2017
  • Kuzushan 2012
  • Baiyingshan 2021
  • Ergazi 2021


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4–5 min
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.

See individual product pages for more specific brewing recommendations.