Sheng Pu'er 2020 Qicai Fenghuang plant nest 100 g

Sheng Pu'er "Phoenix Tocha" 2020 from Qicai Fenghuang: young and demanding

This sheng pu'er (生普洱, Shēng pǔ'ěr) is a tochu (沱茶, Tuóchá - nest) weighing 100 grams, produced in 2020 by Qicai Fenghuang factory (云南西双版纳勐海县七彩凤凰茶厂), located in the heart of the Puer region - county Menghai, Xishuangbanna, Yunnan Province. The name on the wrapper is “Fenghuang Puer Tocha” (凤凰普洱沱茶, Fènghuáng pǔ'ěr tuóchá) translated as “Phoenix Puer Tocha”.

Manufacturer: Qicai Fenghuang from Menghai

Seven-Colored Phoenix (Qicai Fenghuang) is one of the many tea factories in Menghai, the center of pu'er production. The release of sheng pu'er in the classic tochi format from the 2020 harvest is of interest to lovers of this type of tea.

The tochi shape is a classic for pu'er. This tea is pressed tightly, requiring the use of a pu'er awl or knife to separate the tea leaves for brewing. However, the leaf inside retains its structure and does not crumble into dust when broken.

Vintage 2020: A young sheng with character

The tea was produced and pressed in 2020, meaning it's currently about 4.5-5 years old. This is still quite young for sheng pu'er. Despite its youth, it may be of interest to connoisseurs of fine sheng teas. However, its youthfulness is evident in its character and requires a special approach to brewing.

Aroma: smoke, prune and wood

The aroma of this sheng is distinctive and quite rugged: notes of smoke and prune are present. The overall description is "masculine, rugged, forest-like." This profile evokes associations with nature, hiking, and relaxing by the river.

Flavor and Brewing: In Search of Balance

• Brewing difficulty: For successful brewing, it is preferable to use a gaiwan rather than a teapot.
• Concentration: It is recommended to use a lower concentration of tea leaves than for shu pu-erh – approximately 3-3.5 grams per 180 ml. This proportion helps avoid an excessively astringent youthfulness, which can be unpleasant in young sheng teas.
• Steeping Speed: Very fast steeping without delays ("pour in and pour out") is critical. Over-steeping the tea will result in a strong, astringent taste ("like a persimmon in your mouth").
• Opening up and staying power: The tea begins to open up from the third steeping, but does not last very long - about six steepings, after which it begins to decline.
• Water quality: It is important to use good water (spring or bottled water like Baikal), as tap water can negatively affect the taste.

General impression

This 2020 sheng pu'er from Qicai Fenghuang is a tea with character. It's not for beginners, but rather for experienced sheng lovers willing to experiment with brewing to find their own approach. Its austere, smoky, prune-like profile and demanding brewing parameters may be off-putting to some, but will appeal to others seeking a powerful, "forest" tea.

Phoenix Tocha 2020 is a representative of a young, tightly pressed sheng pu'er from Menghai. Its strong, slightly smoky, and coarse character requires skillful handling when steeping, but can also be interesting when brewed in its own way. This tea offers the opportunity to explore the energy of young sheng and appreciate its potential for further development, or to savor its current strength with the right approach.