Best Pu-Erh Tea - Shu and Sheng in Dubai

Pu'er is a Chinese tea that does not end at the moment of harvesting or packaging. It changes, lives, gains volume. It does not oxidize like black. It does not freeze like green. But continues to develop even after packaging. It is made in Yunnan, from large leaves of the local tea tree - Camellia sinensis var. assamica. It is divided into two types: raw (sheng, 生) and aged (shu, 熟). It is distinguished by its ability to be stored for a long time, during which the organoleptic properties are not lost, but change towards depth and softness.

Shu Pu'er (熟普洱)

Fermented using the "wet stacking" technology (渥堆), developed in the 1970s. The color of the infusion is from deep ruby-red to dark woody. Taste — dense, enveloping, without sharp bitterness, with hints of soil, wood, nuts, leather, caramel.

Assortment options:

• Royal Puer Black Tea — rich infusion with woody-resinous profile, rounded texture, light caramel aftertaste.
• Pu-Erh Shu Bingdao Tea 310g — producer: Bingdao village, Mengku region; typical power for northwestern Yunnan, emphasis on taste density and persistent aftertaste.
• Puer Bulangshan Tetyao Black Tea — Bulangshan region, woody-creamy structure prevails, with nutty warmth at the end.
• White Wing Black Tea — author's blend: shu puer, oolong "kao", Adams rhododendron. Balanced composition with taiga accent.
• Puer Tuo-Cha (Cinnamon / Rose) — tocha form factor, additives: natural rose or cinnamon. The infusion is velvety, soft, with a warming shade.

Sheng Puer (生普洱)

Does not undergo artificial accelerated fermentation. Remains in a semi-raw form and transforms over time. Young sheng is hard, tart, grassy. When aged, it acquires complexity, light sweetness, camphor or mineral notes.

Options:

• Sheng Puer Green Tea — raw materials from the Menghai region. Young sheng with a characteristic profile: green-golden infusion, with dried flowers and fresh bitterness.
• Bai Cha Jinggu White Tea — technically white tea, but in terms of raw materials and processing it is close to sheng puer. Produced in Jinggu County, high-altitude collection, soft fermentation in the sun. The taste is subtle, with the aroma of white flowers and dried fruits.

Flavored compositions based on pu-erh

Used shu pu-erh of medium or high fermentation degree as a base. Spices, cocoa, herbs, flowers are added as additives. They do not mask the taste of tea, but build a multi-layered palette.

Assortment:

• White Wing Flavored Black Tea — base: shu pu-erh + oolong, Adams rhododendron. Mixed herbal-woody composition, with coniferous astringency.
• Gifts of The Aztecs Flavored Black Tea — composition: pu-erh, cocoa beans, coconut, black tea, spices. Taste: sweet, dessert, with roasted notes and a spicy base.
• Puer Tuo-Cha (Rose / Cinnamon) — a rich infusion with a pronounced aroma of rose or cinnamon, without excessive sweetness.

Technology and forms

All items are presented in classic loose packaging (50g / 100g / 250g), with the exception of Pu-Erh Shu Bingdao Tea 310g — this is pressed tea (pancake). Mini-tocha (5-10 g) in flavored versions are also available.

Processing: large-sized leaves, in most cases — hand-picked. Controlled fermentation, without over-fermentation, with standardized humidity. Pressing is done with steam, followed by drying. Storage — dry, at a relative humidity of 60-70%.

Brewing

• Shu pu-erh: 90-95°C, 3-5 minutes. Repeated steeping is allowed up to 6-7 times.
• Sheng pu-erh: 90-95°C, 2-3 minutes. Young varieties — with preliminary rinsing (5 sec), aged — with caution, so as not to interrupt the taste structure.

The tableware used: porcelain, clay (deep bowl, gaiwan, Yixing teapot). Suitable for the gongfu cha method.

Characteristics

• Color of the infusion: from light golden (sheng) to dark red and almost black (shu)
• Body: from light to dense, depending on the variety
• Aroma: woody, nutty, earthy, sometimes with camphor, moss, bark, leather, spices
• Aftertaste: long, velvety, with a returning sweetness (huigan)