10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves
10 years anniversary Pu'er Shengpu, Forest Tea Stone - pressed cake - Eastern Leaves

10 years anniversary Pu'er Shengpu, Forest Tea Stone-pressed cake

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Format
This pressed cake of Pu'er Sheng captures our first 10 years of history and treasures the fragrances of mount Nannuo ten years apart, showing its potential of evolution.
 
A special Shengpu where leaves of our first production are blended with leaves of the latest harvest: maocha 2014 and 2024 blended in equal ratio. This two vintages harmoniously balance and enrich each other: 
In the taste of this blended Sheng Pu'er tea the vibrant aroma of young leaves give a refreshing sweetness, a clear sign of the dry climate of 2024 season, while the aged leaves add a deep smooth body, with shades of forest undergrowth as typical of mature Shengpu tea.

We chose to create this Shengpu tea as tribute to Nannuo mountain, to its forests and its people. Together we continue growing step by step as tea artisans, forest keepers and witnesses of its change.

"This tea is dedicated to the tree that protects our Nannuo forest.

Seasons, years, time; this tree contains everything we are."

 

From leaf to teapot: farmed, harvested, processed, and distributed by Eastern Leaves.

Plantation altitude: 1800 meters
Origin: Nannuo Mountain, Xishuangbanna, Southwest Yunnan
Production date: harvest 2014 and harvest 2024 blended 
Pressed: September 2024
Storage: avoid heat, light, and moisture. 

Infusion Parameters


GONGFUCHA EASTERN BREWING
Quantity: 1 gr. of tea every 20 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 second brew. Increase with each successive brew as needed.
Water temperature: 100° C
Number of brews: 10-12


WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C


COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 2-3 hours. Filter the liquor and drink within 24 hours.

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