Verdant Tea Mt. Banzhang Farmer’s Cooperative ’03 Sheng

Country of Origin: China
Leaf Appearance: dark, fairly large
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 205 degrees
Preparation Method: porcelain gaiwan
Liquor: amber

The craziest thing about this tea for me is that it was picked the year that I graduated high school (2001). It doesn’t feel like that long ago but I’m approaching by thirtieth birthday so it must be. I purchased this as a sample size from +Verdant Tea so the leaves were already conveniently broken up for me. The taste of the first infusion was sweet and nutty with a wine-like finish. It had a thick, almost creamy mouth-feel that left a tingling feeling on my tongue. Something came up and I had to stop drinking this tea after just two infusions. That simply wouldn’t do so I put my gaiwan in the refrigerator in the hopes that the leaves would still be ok. Sadly, I couldn’t get back to them for two days but I was relieved to find that it tasted just as good as when I left off. As each steeping progressed, notes of honey and caramel appeared. This tea was everything that I love about sheng and I’m rather sad that it is no longer available.

You can find out more about this tea here.

Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.