Fengqing vs Sheng Pu-erh

Fengqing

Fengqing county in Lincang is one of Yunnan's great tea heartlands — the birthplace of the Yunnan large-leaf cultivar used for both Dianhong and pu-erh. Fengqing sheng is characteristically bold: stone-fruit and honeyed notes over a malty, muscular body with more astringency than southern Yunnan teas. It ages into deep dried-fruit and camphor character, and young Fengqing makes a sturdy everyday sheng.

Sheng Pu-erh

Sheng (raw) pu-erh is pressed from sun-dried Yunnan leaves and meant to age. Young sheng is bright, bitter, and intensely aromatic with floral and stone-fruit edges; with years it darkens into camphor, wood, and dried-apricot depth with a cooling finish. The transformation over decades is what makes sheng one of the most collectible teas in the world.

Fengqing

Water temperature

90–95°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–8 times

Sheng Pu-erh

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–10 times

Fengqing

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Sheng Pu-erh

Medium caffeine — roughly 30–70 mg per brewed serving

A moderate, steady lift without an intense spike.

Fengqing

China · Yunnan (Lincang)

Fengqing, in Lincang prefecture, is credited as the origin of Yunnan large-leaf assamica tea and modern Dianhong production (1938).

Sheng Pu-erh

China · Yunnan

Sheng pu-erh is produced across Yunnan; Xishuangbanna and Lincang are core regions.