Sheng (raw) Puer Tea Ma An Shan 2016 200g

The sheng (raw) puer tea Ma An Shan 2016 gives an infuse with a complex vegetal taste capable of amaze both the veteran and the new puer tea drinkers.




The sheng (raw) puer tea Ma An Shan 2016 is a carefully selected product by Tea Soul meant for giving an even deeper tasting and knowledge experience about the complex kind of puer teas. The leaves of this sheng come from some gardens on Ma An mountain in Zhenkang County, so, in the western part of Lincang close to Myanmar. This particular area has a soil rich of iron and minerals which gives the tea a distance body and flavor in the cup.

The puer sheng Ma An Shan significantly changes its taste sip after sip but, at the same tame, it always maintains an oily and sustained texture. The most interesting flavors of this tea are the ones linked to the vegetal perceptions. In particular it’s possible to feel on the palate the aroma and taste of tomato’s plants and skins. This peculiar aspect is also followed by a slightly acid and metallic feeling (most likely gives by the soil of Ma An mountain). In the infuse it’s also possible to taste the first features of the leaves aging. At the end of the palate, in fact, there is a sweet wood trace resembling to the durmast’s aroma. Besides its complex flavor profile the infuse of this tea can satisfied and amazed all the tea drinkers from the most experienced to the one new to the puer world.

Place of origin

Ma An Shan - Yunnan, China


After the harvest the leaves whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas. In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time. After being pan-fried the leaves rest during the night time before the last drying phase under the sun in the next day. In this stage the product is called maocha and it is ready to be (eventually) pressed in order to have the best conditions to being transported and aged. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form. To maintain the desired the form the sac is putted under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5.5 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20...)

These leaves could be steep about 8 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5.5g-100ml / 10-15-20... sec / 8 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Vegetal/sweet

  • Instants: Drink


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Delivery in 24/72 working hours throughout Italy at a cost of € 5.50 and in the rest of Europe at € 6.50.

The delivery time for Europe varies according to the country of destination.

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