This raw puer cake is produced from a biodiverse, wild garden. It also passes a safety test for over 191 pesticides, making it safe according to Europen Union standards. This type of tea is more in line of my interests because clean tea tends to have stronger energetic characteristics. The san ceng yun raw puer has a strong floral and vegetal scent.
Brewing San Ceng Yun
While I could brew san ceng yun gongfu style, lately I’ve been brewing young sheng puer as bowl tea. That is, simply leaves in a bowl. I think this style is useful to sometimes get away from the analytic mind that is constantly trying to improve brewing methods. This style tends to be more relaxed and even meditative, if there is proper space for it.
People often say that young sheng can be difficult to drink for those with a sensitive stomach. I find that having a few leaves in a larger sample of water, like in bowl tea, makes young sheng easier to drink. Since its a puer, I can usually get at least 2-3 bowls out of it without any problems. I know that some find that young sheng can also be too astringent, but brewing young sheng as bowl tea can help balance out the astringency.
The tea has a strong floral and vegetal scent, and its brewed form also exhibets these qualities. Its energy is strong, and the astringency seems to have some tinges of spiciness. I think people who like to drink sheng puer that is aggressive will like to drink san ceng yung using a low porous, high fired yixing teapot. A nice hogni comes to mind.
San ceng yung is strong, and I think it would make a great candidate for aging. Someone that likes a young puer that is teaming with energy will like san ceng yun. It is grown in a biodiverse, wild environment and this really shines through with every bowl.