Sheng puer aged in the Hong Kong wet-storage tradition, where humid temperate cellars accelerate fermentation and produce a distinct earthy-camphor profile with mushroom and aged-wood notes. The HK style is the older aging tradition, materially different from Kunming or Malaysia dry storage. Cup darkens to deep mahogany with age.
Tasting Notes
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Origin
Various Yunnan origins, aged in Hong Kong, China
Land
1200-1800m (origin altitude)
Craft
Spring (10-25+ years prior) harvest. Spring sheng puer cakes stored 10 to 25+ years in Hong Kong's humid cellars. Periodic airing and rotation. Fermentation continues throughout storage..
Brewing
GongfuAdd 5s each steep · 10-15 steeps
Timed for this tea
From the tea table
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