Collection: Sheng pu-erh

Sheng Pu-erh begins with da ye zhong (large-leaf cultivar) from Yunnan, grown across different elevations and conditions. After picking, the leaf passes through sha qing, rolling, and sun-drying into maocha, then pressed or kept loose. The process stays close to the leaf. Sun-drying keeps it active, so the tea continues to change after it is made.

The movement is not set at once. Early on, the liquor stays held, with grip and tension along the sides of the mouth, opening slowly across infusions. With time, the structure shifts and softens, the tea settling into itself. What the tea becomes depends on the material and how it has been handled from the start. Time works on what is already there.