365 Challenge > Day 155 - Ku Zhu Shan Gushu Sheng Pu-Erh (2013)

Updated: Jul 8


Zhang describes huigan as “long-lasting sweetness in the throat after the strong and bitter flavour (lingering sweetness after bitterness or astringency)”. This sheng pu-erh is excellent to experience the huigan as it starts with a firm bitterness and ends with a pleasant honey sweetness which lingers for a long time. I shared this tea with friends, and they were impressed with its ‘huigan’ that they described with their own words perfectly.


Floral tones yes, but such an exciting honey edge is not very common in sheng pu-erh. I think this tea owes its complex flavours to the tree it comes from. The tea trees are of 200 and 300 years old, which makes this tea a gushu.


Also, this dry stored tea comes from Ku Zhu Shan, which is in the Jinggu area of Simao (Pu’er prefecture). Ku Zhu pu-erhs are famous with their strong bitterness, and this one is no exception. I quite enjoyed this tea, as it ended on a high sweet note despite its initial astringent tones. I also appreciated its multi-layered complex flavours. Definitely, a good sheng pu-erh with a moderate age.



Source: Zhang, Jinghong.,Project Muse. “Puer Tea.”


Tea Profile:


Type: Dark (Pu-erh)

Origin: Ku Zhu Shan,Jinggu, Pu’er prefecture (Simao), Yunnan, China

Harvest time: Spring 2013

Leave colour: Tones of green and brown

Liquor colour: Amber

Tea aroma: Earthy and floral

Tea taste: Astringent with a honey-sweet finish

Steeping/brewing: You can use around 100°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.

Shelf life: Up to 30 years and possibly more

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