How do you brew Pu-erh (Sheng / Raw)?

Brew Pu-erh (Sheng / Raw) at 200-212°F (95-100°C). For gongfu style, steep 15-30 seconds (young), 30-60 seconds (aged); Western style, 3-5 minutes. Use Yixing clay pot (dedicated to sheng) or gaiwan with 5g per 100ml (gongfu). Expect 10-20+ infusions.

Where is Pu-erh (Sheng / Raw) from?

Pu-erh (Sheng / Raw) is produced in Xishuangbanna, Lincang, Pu'er, Yunnan. Spring and autumn. Pressing occurs after sun-drying, then aged for years or decades.

How much does Pu-erh (Sheng / Raw) cost?

Entry-level Pu-erh (Sheng / Raw) costs $15-40 / 357g cake (young, generic origin). Premium grades run $100-500+ / 357g cake (famous mountain: Lao Ban Zhang, Bing Dao, aged 10+ years).

How do you brew Pu-erh (Sheng / Raw)?

Brew Pu-erh (Sheng / Raw) at 200-212°F (95-100°C). For gongfu style, steep 15-30 seconds (young), 30-60 seconds (aged); Western style, 3-5 minutes. Use Yixing clay pot (dedicated to sheng) or gaiwan with 5g per 100ml (gongfu). Expect 10-20+ infusions.

Where is Pu-erh (Sheng / Raw) from?

Pu-erh (Sheng / Raw) is produced in Xishuangbanna, Lincang, Pu'er, Yunnan. Spring and autumn. Pressing occurs after sun-drying, then aged for years or decades.

How much does Pu-erh (Sheng / Raw) cost?

Entry-level Pu-erh (Sheng / Raw) costs $15-40 / 357g cake (young, generic origin). Premium grades run $100-500+ / 357g cake (famous mountain: Lao Ban Zhang, Bing Dao, aged 10+ years).

Dark Tea ← All famous teas

Pu-erh (Sheng / Raw) 生普洱

Green, astringent when young, ages into complexity

Xishuangbanna, Lincang, Pu'er, YunnanCaffeine: HighBeginner: ★★★☆☆

Water Temp

200-212°F (95-100°C)

Infusions

10-20+

Harvest

Spring and autumn. Pressing occurs after sun-drying, then aged for years or decades.

Entry Price

$15-40 / 357g cake (young, generic origin)

Flavor Profile

Taste & Aroma

AromaYoung: green, floral, slight smoke. Aged: dried fruit, camphor, wood, medicinal

TasteYoung: bright, astringent, bitter-sweet, strong hui gan. Aged: smooth, complex, dried plum, camphor, cooling

ColorPale golden (young) to deep amber/copper (aged)

BodyMedium to full, structured, mouth-coating

Brewing Guide

How to Brew It

Water

200-212°F (95-100°C)

Vessel

Yixing clay pot (dedicated to sheng) or gaiwan

Gongfu Time

15-30 seconds (young), 30-60 seconds (aged)

Western Time

3-5 minutes

Ratio

5g per 100ml (gongfu)

Infusions

10-20+

Read the general brewing guide →

Buying Guide

How to Buy Pu-erh (Sheng / Raw) Without Getting Scammed

The Chinese tea market is vast and unregulated. Here's exactly what to look for — and what to run from.

Entry Level

$15-40 / 357g cake (young, generic origin)

Premium / Collector

$100-500+ / 357g cake (famous mountain: Lao Ban Zhang, Bing Dao, aged 10+ years)

Quality Check

Pressed into cakes (bing), bricks, or tuos. Leaves should be intact, visible on surface. Young sheng is greenish; aged turns reddish-brown. Store in breathable environment.

Common Scams

Fake famous mountain tea (Lao Ban Zhang claims vastly outnumber production). Aged Pu-erh artificially wet-piled. Low-quality plantation tea passed off as ancient tree (gu shu). Poor storage leading to mold.

Search keywords that find the real thing

Sheng Pu-erhraw Pu-erhaged Pu-erhLao Ban ZhangBing DaoYunnan Pu-erh tea

For the general principles behind every one of these checks — harvest dates, origin specificity, red flags — read our complete buying guide.

History

Where It Comes From

Sheng Pu-erh is the original Pu-erh, sun-dried green tea from Yunnan's large-leaf trees, pressed and aged naturally. Like wine, it transforms with time. The famous tea horse road carried Pu-erh from Yunnan to Tibet for centuries.

Ideal For

Collectors, connoisseurs, and those who enjoy watching tea evolve. The ultimate hobby tea. Young sheng pairs with rich food; aged sheng is a meditation tea.