Lv Ying (Green Stamp) Shu Puerh 2007

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Size: 50g
Form: Loose
Vintage: 2007
Sale price£30.00
In stock


Shu Puerh Tea

Shu Puer is the fermented version of raw Puer tea. The fermentation process is used to smooth out the rough edges of younger raw Puer and create a new tea with different character. The resulting tea is darker, smoother and has an entirely different flavor profile from raw Puer.

Menghai, Xishuangbanna, Yunnan 云南省西双版纳州勐海

Menghai county is made up of 6 main towns, including Menghai town and Mengzhe, Daluo, Menghun, Mengzhe, Mengman and Meng’a as well two townships, Mengsong and Mengwang. Menghai county is located in the very south west of Xishuangbanna Prefecture, which borders Myanmar. The county is home to several of Yunnan’s main ethnic minorities including Dai, Hani, Lahu and Bulang.

Menghai is a renowned area for Puerh and black tea production, is the base for several of the larger tea factories as well as numerous smaller and family operations.

Menghai is blessed with stunning forests and a diverse range of habitats, home to 58 species of rare and endangered plants as well as 361 species of animals, 249 birds, 45 reptiles and 1136 species of insects!

Brewing Shu Puerh Tea in a YiXing Teapot or Gaiwan

Vessel Capacity: 150 - 200ml
Tea Quantity: 8g (loose leaf)
Water Temperature: 100c
People / Servings: 4

Medthod: Pre-warm the teapot or gaiwan with boiling water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.

Infusion Times (in seconds):
1st = 60.
2nd = 45.
3rd = 60.
4th = 90.
5th = 120.
6th = 150.
7th = 180.

Please visit our online tea brewing guide, which includes different methods and infusion times for all tea types.