Every time I encounter such an old tea, I have high expectations of it. Wild Sheng Cha is sheng pu-erh (raw pu-erh) produced in the late 1980s from wild, big leaf tea trees, in the Yunnan mountain area. Since late 80’s, tea has been stored in large paper bags (weight: 41 Taiwanese jin, about 24-25kg) in traditional and humid warehouse in Hong Kong – HK storage finished in 2012 and tea moved to Taiwan natural storage. The process of long-term maturation and slow fermentation under suitable conditions has created a tea of wonderful taste. If you ever had the opportunity to try fresh ginseng roots, the taste of this tea reminds it a lot. It is a specific, earthy mineral, very intense sweetness, which appears on the tongue just after drinking a cup. Also you will find in the taste: subtle accents of sweet potatoes, herbs and wood. I truly love that tea.

Origin:  Yunnan, China.

Vintage: late 1980’s

Cultivar: Camellia Sinensis var. Assamica

Age of trees: unknown, wild trees. 



emperature 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 20s 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


30 g, 50 g, 100 g


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