Thick & Thin 2006 Sheng & Shou Puer



This tea is an example of an experiment gone very right. Made from a blend of shou and sheng with the intention of reaping the benefits of both categories, this tea establishes a very pleasant balance of both. The shou brings an unsurprising smoothness and richness to the table, while the tightly compressed sheng, even though 15+ years aged, provides a sharper and more dynamic flavour.

For a majority of its years, this tea has been stored in Guangxi, with minimal noticeable storage scent. The tea brews our a nice amber colour and is very clean. Once the leaves open up, the two types of puer become easy to differentiate. As for the material itself, the sheng is supposedly from high mountain (they’re all pretty high in Yunnan though), big trees. We really have absolutely no way of verifying that, so take it with a grain of salt.

Originally pressed into very tight bricks, this tea has since been broken up into smaller chunks to allow for slightly easier brewing and higher surface area for ageing. Still, we recommend using caution if choose to break it up further, as these pieces are tightly compressed and fairly irregular in shape. Otherwise, a longer first steep or two will allow the tea to open up quicker.


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4 reviews for Thick & Thin 2006 Sheng & Shou Puer

  1. 4 out of 5

    rudi (verified owner)

    Brief steeps (few seconds) in 90 Celsius water.
    Liquor is a clear golden caramel in color.
    Taste is light and somewhat woody, with a sweet aftertaste.
    It has a medium mouthfeel with a slight stickiness and no bitterness.
    Wet leaves are a mix of copper-tone opened leaves and black-brown leaf clumps.
    They give off an aroma that is aromatically woody but gentle, with a slight fruity scent to it.
    This tea leaves me feeling mellow and it withstands many infusions.

  2. 3 out of 5

    Alexandra Verville-Paris (verified owner)

    The leaves smell like a humid room, potato vault and sawdust. The texture is pretty creamy and created a nice effervescence in the mouth. The soup taste almost like dark chocolate, heavy minerality, stacked wood and dry nuts (walnuts). Like maple syrup, the liquor lasts in the mouth. This tea got my mind confused; which was weird.

  3. 5 out of 5

    Camille Teruel (verified owner)

    This shou/sheng blend is really an excellent surprise!
    The bite of the sheng balances the earthiness of the shou to produce a taste profile that is more than the sum of its part.

  4. 5 out of 5

    skoha1030 (verified owner)

    I am new to sheng and enjoyed this blend. Difficult to get the shou flavors with fast steeps in a small gaiwan/amount of tea. To get a nice balance of the shou and sheng flavors, I poured boiling water into a gaiwan over the leaves and steeped for a couple seconds before emptying the gaiwan into a pitcher. While the liquid was still hot, I poured it back into the gaiwan for additional steeps. I have tried steeping the leaves longer, but that brings out the astringency of the sheng

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