Sheng Pu'er 2020 Qicai Fenghuang plant nest 100 g

Sheng Puer "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 puer production. The release of sheng puer in the classic tochi format of the 2020 harvest is of interest to lovers of this type of tea.

The tochi shape is a classic for puer. The pressing of this tea is tight, requiring the use of an awl or a knife for puer to separate a portion for brewing. At the same time, the leaf inside retains its structure and does not crumble into dust when broken.

Vintage 2020: Young Sheng with its own character

The tea was produced and pressed in 2020, which means that it is currently about 4.5-5 years old. For sheng puer, this is still quite a young age. But despite its youth, the tea may be of interest to lovers of good shengs, but its youth is manifested in its character and requires a special approach to brewing.

Aroma: smoke, prunes and forest

The aroma of this sheng is characteristic and quite brutal: there are notes of smoke, prunes. General characteristics - "masculine, severe, forest". This profile evokes associations with nature, hiking, rest by the river.

Taste 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 brewing than for shu puerh – approximately 3-3.5 grams per 180 ml. This proportion helps to avoid excessive astringent youth, which can be unpleasant in young shengs.
• Speed of steeping: Very fast steeping without delay ("pour in - pour out") is critical. If the tea is left too long, it will give a strong astringent astringency ("persimmon in the mouth").
• Opening and durability: The tea begins to open up from the third infusion, but does not last very long - about six infusions, 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-erh from Qicai Fenghuang is a tea with character. It is not for beginners, but rather for experienced sheng lovers willing to experiment with brewing to find their way to it. Its harsh, smoky-prune profile and demanding brewing parameters may scare off some, but interest others looking for a powerful, "forest" tea.

Phoenix Tocha 2020 is a representative of young, tightly pressed sheng puer from Menghai. Its strong, slightly smoky and rough character requires skillful handling when steeping or can be interesting in its own way when boiling. This tea offers to get acquainted with the energy of young sheng and evaluate its potential for further development or enjoy its current strength with the right approach.