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The saleslady at a teashop in Chinatown in Toronto was very nice to let me sample a shengcha puer cake from 2011 (but I forgot which mountain). She made it very light in the first infusion, and I could not taste much. The second round was slightly stronger but I could not understand the taste. I ended up buying 100g of shu cha from her. The price was cheaper than buying from Leo because I did not have to pay shipping, but I regretted so much for the exceedingly lower taste quality. I think I have got 95g of material for compost. 🙁
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Hi.. my main experience with Shengcha is that the very young ones (younger than five years) are something I can’t drink very often.. maybe once a week, since they’re very strong and very cool (similar situation with japanese greens and neon-green tie guan yin for example, Leo will say its because of the TCM cold nature of them – and I believe him, I just don’t know anything about TCM and thus I’m careful about using these terms).
If they are high-quality “boutique teas”, then the situation is better, still they are a lot more tougher than most oolongs and thats why I’m not drinking them often. They can be quite nice though and especially the Gu Shu (from old trees) teas can be worth it for me.
If they are a bit older, like 7-10 years, there is nice stuff there and they’re not so tough on the stomach anymore either… but lots of doubts about the conditions of production there.
Anything older is mostly out of my reach financially and thus I only had samples of these.
And for the pricing… I think that its mostly a speculation issue – pricing on the Pu’Er market is somewhat erratic, with great jumps and there was a big bubble some years ago. -
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Leo mentioned in his writings about shengcha saying that in its new form, it is TCM cold and should not be consumed by the weak stomach. I had that experience before and I can tell you that it is true. I discussed about this with a friend who is a TCM doctor and she agrees. I think it is tempting for it is light and flavorful when infused lightly. The effect can be very bad. I had serious cramps following some friends going to Mainland China for a Shengcha tasting spree. Bad idea.
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Yes, I totally agree!
They can have a very charming aroma but are tough on the stomach.
Even though, I must say, with very old trees tea, the effect is less bad, although still present, and with very young plantation Sheng, thats almost undrinkable for me.
Anyhow, if they’re having at least some wet-stored time, I can palate them much better if they’re about 6 or 7 years old, which is still quite young imho.
But the 0-3 years old tees are really something I can’t drink on a daily basis. -
I have a few small quantities of various young sheng puerh teas and I agree with the other commenters that the very recent young sheng teas (2008-present) are tough on digestion and tend to show powerful and unbalanced astringency to my palate.
However, just now I am drinking the 2003 Yi Wu sheng and it has such a nice balance of taste and color, moving from pale straw color with a mild flavor of smoke and earth on to a deep amber golden hue and a sweetness in the back of the throat that really pleases me. I wish I could obtain more of this tea! -
In my opinion, new shengcha can be very good taste, if it is of top quality. However, there are too many bad quality selections in the shops. I think because of people need to make money. They buy cheap teas and sell higher price. I do not know much about health issue because I always drink only a little bit. I drink only oolong and bancha if I drink a lot.
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