1990s Sheng Pu-erh Mini Tuocha 5g.
Dry Leaf
Individually pressed into small tuocha nests, each portion shows tightly compressed leaves aged to soft brown and olive tones with silvery-grey highlights. The compression is neat and rounded, with visible leaf fragments beneath the wrapper. The aroma is subtle yet expressive—woody, slightly herbal, with hints of dried hay and aged sweetness.
Infusion
The liquor is clear and luminous, ranging from deep amber to reddish-gold as the session progresses.
The bouquet is mature and evolving, revealing notes of aged wood, dried herbs, honeyed fruit, and autumn leaves, with a gentle touch of camphor and forest floor. The aroma is refined and layered, carrying a quiet depth typical of well-aged sheng.
The taste is smooth and structured, with a medium-to-full body. A balanced interplay of mellow sweetness and soft, aged bitterness unfolds, accompanied by a delicate acidity reminiscent of dried fruits. The texture is clean and rounded, leading into a long, cooling, and slightly sweet aftertaste.
Brewing Method
Use water at 90–95°C (194–203°F). Brew in a gaiwan or a Yixing clay teapot.
One tuocha (5 g) per 100 ml of water.
Rinse briefly, then steep for 10–15 seconds. Continue with short infusions, gradually increasing the steeping time.
Yields 8–10 infusions with graceful development.
Overall Impression
A classic aged sheng in a convenient format—elegant, balanced, and quietly complex. Ideal for attentive, unhurried tea sessions.
Effect
Gently warming, clear-headed, and centering.