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Dehong Ye Sheng Raw Puerh
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Dehong Ye Sheng Raw Puerh (Yunnan, China)

Raw (sheng) Puerh Tea

3.5 oz. round cake brews approx. 50 cups.




Our tasters all agree that this slightly astringent tea has notes of stone fruit, smoke, clay, and sea. The tea leaves for this cake were harvested in 2012, and pressed into cakes in 2013. This tea was plucked and processed by the Liu family from a plot they tend and care for. The brew leaves a lingering flavor similar to that left by grapefruit rind - a pleasing, full tingliness.

Visit our Puerh page and read the introduction to learn more.


Raw sheng Chinese Puerh Tea.


  1. Break off approximately one heaping teaspoon of tea leaves into your infuser.
  2. Heat water to 190 (just before boiling).
  3. Pour 8 oz. of water over tea leaves.
  4. Steep tea for 3-5 minutes (depending on taste preference).
  5. Remove infuser and enjoy tea.
Puerhs can be brewed multiple times. Re-steep the same leaves, gradually increasing the infusion time until the leaves no longer yield a full flavor.


Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 190 water and let it steep for 3 to 5 minutes. Remove the infuser and serve!


Though we don't necessarily recommend drinking Dehong Ye Sheng iced, our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.

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