Wang Bing is a very small producer in Yiwu, Yunnan. This minimalist packaged cake created from trees of middle age, growing in organic garden with very high biodiversity, similar to the natural state. The production process including compression tea take place without any machines and modern equipment.

2016 Shen Tai Cha is gentle and very sweet with moderate levels of bitterness. Very fresh energy! Taste full of grass, black currant leaves, sunny meadow and citrusy flavours!

This tea is well suited for long-term aging- each year will change and ennobled its taste and aroma.

Origin: 1400 above sea level, Yiwu, Mengla, Xishuangbanna, Yunnan, China.

Vintage: spring 2016

Tea vartietal: Camellia Sinensis var. Assamica

Tea trees age differential: from young trees to trees up to 70-80 yr old.

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Product Description

Temperature of water and amount of leaves: 100 C 6g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional Information


Whole cake 357g, 50 g, 100 g


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