D-CN-002
Sheng Pu-erh (Aged 15+ years)
老生茶
Aged raw sheng, from Yunnan, China.
Dark tea (post-fermented)
Sheng Pu-erh (Aged 15+ years) is strongest on body, smoothness and finish length. Typical tasting words: camphor, aged camphor, forest floor, leather, dried fig, plum. Aged naturally in cellars or warehouses across Yunnan, Hong Kong, or Taiwan, developing complex secondary metabolites over decades. A cornerstone of high-end Chinese tea banquets and private collections, prized for serene bodily sensation and mellow depth.
Also known as Aged Sheng, Vintage Raw Pu-erh and Lao Sheng.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Yunnan, China
- Plant
- Camellia sinensis var. assamica
- Harvest
- spring flush
- Elevation
- high
- Oxidation
- 0 to 10%
- Roast
- unroasted
- Leaf
- compressed
- Price band
- luxury
- Availability
- specialist
- Ageing
- made for ageing
- Forgiving to brew
- 5 of 5
- L-theanine
- low
Made by: plucking, then withering, then pan-firing, then sun-drying, then compressing, then natural post-fermentation.
Caffeine
A cup of Sheng Pu-erh (Aged 15+ years) carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 95 to 100 °C | 3 min, 4 min, 5 min |
| Gongfu, 100 ml | 6.5 g | 98 to 100 °C | Rinse, then 15 s, 15 s, 20 s, 25 s, 30 s, 45 s |
Up to 12 infusions. Scale for your own pot with the brew calculator.
Drinking it
- afternoon
- evening
- meditation
- after_meal
- relaxing
- social
Pairs with red_meat, cheese and dim_sum. Milk: no. Iced: no. Sweetener: no. Good for beginners: yes.
Tasting words explained
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More: all dark tea (post-fermented) teas, teas from Yunnan, China, or filter the whole drawer.