Fuhai 2007 Sheng Pu’er

  • Fuhai 2007 Sheng Pu’er - click to enlarge
  • Fuhai 2007 Sheng Pu’er - click to enlarge
  • Fuhai 2007 Sheng Pu’er - click to enlarge
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    NOTES:marzipan
    plantain
    apricot
    peppercorn
    nutmeg
    cream
    No Longer Available

    This tea is no longer available and has been archived. There are no current plans to offer it again in the future.

    A creamy nutty sheng incredibly mature for its age with notes of almond, apricot and plantains. . . .

    New Edition Just Arrived!
    My pu’er mentor Wang Yanxin and I set ourselves a challenge: Find a cake of sheng with deep textural complexity, and aging potential, combined with the smoothness of something that can be brewed up now, but find it at a price accesible to just about anyone. It has been a challenging task to sort through so many pu’ers to find the one, but we found it.

    This beautiful Fuhai cake steeps up with strong notes of almond. In fact, it reminds me of one of my favorite desserts: an almond torte with fresh whipped cream and raspberry jam covered in a thick layer of homemade marzipan. The sweet and creamy textures combine with a savory nutty flavor and crisp vegetal undertones to almost perfectly replicate that delicious torte.

    In later steepings I get a tingling numbness on the tongue in the same way that nutmeg and anise are slightly numbing. This combines with the whipped cream texture and a growing juiciness to evoke fried plantains, and caramelized apricot. In steeping tests, we haven’t been able to get bitterness out of this incredible find, and can safely recommend it for pu’er lovers and beginners alike.

    As an aside, this tea has an intense “chaqi” feeling, a clarity of mind brought about by some really interesting chemical interactions. Read the article I just published on “chaqi” here.

    I hope that you enjoy this one as much as I have. I highly recommend picking up a cake if you can so that you will be able to see this tea change over the coming years and grow in complexity.

    -David Duckler, Founder

     

    Date of Picking:2007

    Location of Picking:Xishuangbanna, Menghai, Yunnan

    What Was Picked:Fuhai Recipe #7546, large leaf, and bud mixture

    Quantity Acquired:Verdant Tea acquired an initial edition of 20 cakes

    Sourcing Agent(s):Wang Yanxin

    Gongfu Style Brewing (Recommended)
    Use 4g of tea for a 4-5oz gaiwan or yixing clay teapot.  Pour boiling water into pot and immediately pour out into pitcher.  Pour this rinse over the pot and cups used.  Steep for 2-4 seconds each infusion, and enjoy at least 15 infusions.  Increase time to taste with later steepings.

    Western Brewing
    Use 4g of tea per 8oz or water.  Rinse leaves once with 208 degree water.  Steep for 30 seconds to one minute.  Enjoy at least 5 infusions.  Use filtered water and give the leaves enough room to expand.  Try to limit your infusions to 6-8 ounces at a time for best results

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