Fengqing vs Wuliangshan Sheng

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.

Wuliangshan Sheng

Wuliangshan sheng comes from the Wuliang mountains of central Yunnan, part of the vast tea-growing belt between Pu'er and Dali. The region's high-elevation old-growth gardens produce sheng with a fragrant, high-pitched profile: floral and honeyed up front, with a clear mineral structure and a sweet, cooling finish. Compared with Xishuangbanna teas, Wuliangshan sheng often feels cleaner and more aromatic than dense.

Fengqing

Water temperature

90–95°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–8 times

Wuliangshan Sheng

Water temperature

90–95°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–8 times

Fengqing

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Wuliangshan Sheng

Medium caffeine — roughly 30–55 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).

Wuliangshan Sheng

China · Yunnan (Pu'er / Dali border)

The Wuliang mountains, home to protected ancient tea forests, stretch across Pu'er and Dali prefectures in central Yunnan.