2025 Xiao Mengsong Gu Shu Sheng Mao Cha

A Sheng Puerh of remarkable depth, clear structure, and complex aroma. The aroma of the dried leaves is fruitier and more intense than in the variant made with younger tea trees. The combination of the dense body and slightly wild notes of teas from western Yunnan with the floral and fruity world of eastern terroirs is noteworthy. On the palate, the tea offers an intense, persistent, and nuanced effect without being overwhelming. A masterfully balanced, persistent, and richly nuanced loose-leaf Puerh without being intrusive.

This tea comes from the oldest part of the garden of a young couple of tea growers in Xiao Mengsong. The trees were planted by the family's ancestors, grow at an altitude of over 1700 meters, and belong to the ancient tree variety "Gushu". Their deep root system, low yield, and almost natural environment give the tea depth, clarity, and concentration: it is the highest quality and most potent version of Xiao Mengsong loose-leaf tea.

The garden is managed entirely organically, without chemicals, and includes beehives among the trees. The tea trees are pruned sparingly, weeds are removed by hand once a year, and the soil is not excavated.

Tasting:

Notes: The damp leaves have a vegetal and grainy aroma. These characteristics are also perceived in the cup, accompanied by a hint of citrus peel and mint. Even with the first sip, delicate notes of flowers, honey, and yellow fruits can be perceived. Almost immediately after drinking it, a sensation of vastness spreads through the mouth and throat. Although the tea is intense, it remains smooth and delicate. Its texture is viscous and almost oily. The tea evolves in intensity with each steep: initially soft and silky, it gains tannins, presence, and richness over time, but always remains balanced. The range of aromas varies from floral notes to fruity accents and delicate herbaceous notes.

You can prepare it in a teapot, a gaiwan, or any similar vessel. The amount of leaves used will depend on the volume of the brew. We recommend approximately 5 to 9 grams per 100 ml, and infusion at 100°C.

Using water with low residue and chlorine promotes the infusion of the leaves.

We recommend infusing the leaves several times: Between 5 and 15 seconds for the first steep, and reducing to about 10 seconds for subsequent steeps.