Raw Pu’er Tea Premium

Loose-Leaf Raw Pu’er from Menghai – Sheng Pu’er Tea (生普洱)

High-Quality, Naturally Aged Pu’er from Yunnan’s Most Revered Region

Unpressed, unmasked, and alive with the breath of the mountain.

This Loose-Leaf Raw Pu’er (生普洱, Shēng Pǔ’ěr) comes from Menghai County in Yunnan—the heart of Pu’er tradition. Carefully crafted from high-quality Yunnan large-leaf varietals, it offers a vibrant, clean, and age-worthy cup without compression.

Unlike most Pu’er, which is pressed into cakes for transport, this tea is left loose-leaf to allow for faster, more natural aging. It’s a tea for those who value leaf quality, clarity, and transformation—bright, floral, energetic when young, and smoothly evolving with time.

If you'd like to know what drinking this tea is like, you can read this: Raw Puer - A Taste of the Wilderness.

Why You’ll Love This Loose-Leaf Sheng Pu’er

• Naturally aged loose-leaf format – no cake pressing
• High-quality leaves from Menghai’s prized terroir
• Strong Qi (茶气) and bright, mineral-rich energy
• Ages more quickly and expressively than tightly pressed teas
• Clean, sweet, and floral when young; mellow and grounding as it matures

Tasting Notes

• Orchid, sweet hay, and pine forest fragrance
• Crisp minerality with gentle astringency
• Notes of apricot skin, green bamboo, and camphor
• Cooling breath and returning sweetness (回甘, huí gān)

Tea Profile

• Type: Loose-Leaf Raw Pu’er (Sheng Cha, 生茶)
• Origin: Menghai County, Xishuangbanna, Yunnan, China
• Cultivar: Yunnan Da Ye Zhong (大叶种, large-leaf varietal)
• Form: Loose-leaf (uncompressed)
• Processing: Sun-dried, rolled, and naturally aged
• Appearance: Olive-green and silvery buds; pale gold liquor
• Collected: 2019

Why Loose-Leaf Pu’er Matters

While most Pu’er is pressed into cakes—a tradition born from the need for portability—loose-leaf Pu’er no longer faces those limitations.

• Loosely stored leaves age faster and more evenly than tightly pressed cakes.
• There is no loss of quality from pressing pressure, and no need to wait decades for the tea to “open.”
• Leaf quality matters more than age—poor-quality leaves will never become good Pu’er, no matter how long they sit.
• Proper storage conditions (airflow, humidity, odor control, and light) are essential. Even great tea can be ruined by poor aging.

This tea is a reflection of what really matters in Raw Pu’er: good leaves, clean processing, and honest storage. Not hype, not labels.

More about Raw Puer and its production.

Health Benefits

• Invigorates with clean, uplifting Qi
• High in antioxidants and polyphenols
• Supports digestion, energy, and clarity
• Ideal as a coffee alternative—stimulating without jitteriness
• Comforting and warming, especially in cold weather

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 5–6 grams
• Water temperature: 95–100°C / 203–212°F
• Rinse: Brief 5-second rinse to awaken the leaves
• Infusions:
• 1st: 15–20 sec
• 2nd: 25 sec
• 3rd–8th: Increase steep time gradually
• Tip: Porcelain or clay teaware lets the layers unfold more fully

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 95°C / 203°F
• Steep time: 2–3 minutes
• Re-steep: 2–3 times
• Note: Try cooler water for a gentler floral profile if drinking young

Cultural Insight & Buying Wisdom

In modern tea circles, many obsess over the age of Pu’er—but age alone doesn't guarantee quality. Poor raw material remains poor, no matter how old it gets.

The best Sheng Pu’er comes from:

• Clean environments with proper humidity and airflow
• Excellent raw leaves from respected mountains like Menghai
• Consistent storage away from heat, sunlight, and odors

Loose-leaf Sheng Pu’er, when sourced well and aged mindfully, can offer brighter flavor, lower cost, and faster development than pressed cakes. And while the very finest Pu’er teas are often pressed into cakes and priced in the hundreds or thousands per piece—this tea offers high quality, clarity, and character without pretense.