At the foot of the snowy Himalayan Mountains, in a small restricted area of Yong De, thrive the ancient Puerh tea plants of Da Xue Shan. Not widely cultivated, the large and robust alpine trees’ leaves carry the rich health elements of its terroir. The strong vernal buds allow for multiple lengthy infusions journeying from light bite of sour fruits notes to a delicate floral sweetness.
Ancient Single Tree Sheng Puerh
Spring First Flush
Yixing or Gaiwan in Glass, Clay or Purion.
Learn how to make Raw Pearls to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 95°.
Weigh 1 Pearl of Raw Pearls, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 0:20min.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.