Sheng (raw) Puer Tea mini portions 2019

The sheng (raw) puer tea mini portions 2019 gives and infuse with a predominant vegetal taste capable of leaving in the mouth a pleasant warming feeling.




The sheng (raw) puer tea portions 2019 is a really practical product thanks to its single use square and little bowl (called Tuo in China) shapes. These two compressed teas weight both around 5 grams and they are made of leaves harvested in spring 2019 from the mountainous area of Wuliang, placed close to the city of Dali in the central-western part of Yunnan. The squares are offered in a little paper box made of 5 pieces while the Tuo are sold in cloth bags of 150 grams so with around thirty pieces inside. The puer pressed in square shape allow to analyze better the dry leaves and controlling the flavor extraction in case of multiple infusions while the mini Tuo release their taste in a more immediate and intense way.

Talking about the flavor profile the sheng puer mini portions have a rich vegetal part capable of developing through the time. At the beginning there is a grassy connotation that gradually change into a slightly bitter taste with a beans savory. Beside the wide range of vegetal notes this tea shows, especially in the aftertaste an intense and quite fruity sweetness together with a diffused warm feeling in all the mouth.

Place of origin

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. For this sake the leaves are portioned and crossed by a strong steam jet for few seconds in order softened the vegetal mass and then pressed into their little bowl or square shape. To maintain its shape the tuo is put 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 one mini tuo or square 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 to open open up the tuo or the square 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 9 times.

To prepare the tea in the western style we suggest one tuo in a 200 ml cup with 100°C water for a steeping time of two minutes. We suggest you to do anyway a first 15 seconds rinse in order open up better the tuo or square and steep correctly also the inner leaves.

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

    5g-100ml / 10-15-20... sec / 9 infusions

  • Mug

    5g-200ml / 120... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Vegetal/sweet

  • Instants: Drink



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