Sheng Pu-erh “Jingmai Lao Shu” Aged in Bamboo, 2016, 400 g

A sheng pu-erh from Bulang Shan, located in Yunnan, the southern Chinese province regarded as the historical homeland of pu-erh tea.

The leaves are pressed into bamboo tubes, which are slowly roasted over charcoal as they are filled. This allows the tea to absorb the steam and essence of the bamboo, later lending the liquor a fuller character and a distinctive, vivid aroma.

The dry leaf bouquet is evocative of an old house that has long forgotten the presence of people, whispering of time and depth. It feels like a riddle you instinctively want to solve.

Once warmed in a clay vessel, the leaves unfold with notes of apple, menthol, and smoke. When brewed, they produce an orange-yellow liquor, the color of sunlight brushing the horizon, with a dense, rich, and powerful taste.

As the next cup is poured, you may find yourself slipping into a state of effortless calm — thoughts becoming unhurried, movements slower, attention drawn to the changing shades of the tea and the sound of it being poured.

This is a tea that needs no companion. It is a fascinating storyteller in its own right, revealing something new with every infusion.

And when you finally reach the end, you may find yourself wishing it could continue. Even as it says goodbye, it leaves behind a remarkably long finish, inviting you to return for another memorable encounter.

Bright, lingering, and full of temperament, this sheng requires only 3–4 g to brew around a liter of water.

It brings a sense of freshness and awakening, helping set the mind for work while also encouraging a state of calm. With its extravagant character, it expands the palate with another distinctive and memorable expression of sheng pu-erh.