Green sun dried (Sheng)

Sheng | Sun-Dried Green Tea

Sweet herbs, dried fruit, and a vibrant flavour that changes with every infusion.

Before you is a hand-picked high-mountain sheng, naturally dried beneath the sun. The tea is grown in the gardens of Zedubani and processed with minimal intervention to preserve the fresh character of the leaves, their natural astringency, and the multilayered aroma of mountain herbs, honey, and dried fruit.

Aroma: fresh, gently sweet, and multilayered. From the first moments, you can sense meadow herbs, dried flowers, green apple, and young honey. Later, notes of dried pear, apple chips, apricot, and sun-warmed herbs emerge, adding depth and natural warmth to the aroma.

Taste: vibrant, clean, and gradually unfolding. It begins with fresh greenery, sweet herbs, and delicate natural astringency, followed by nuances of dried fruit, honey, and ripe pear. With every sip, the flavour becomes smoother, while the long aftertaste leaves a sensation of herbal sweetness and freshness.

Effect: clarifying, invigorating, and focusing. The tea helps you gather your thoughts, supports concentration, and creates a feeling of inner lightness. Its effect develops gradually, without a sudden surge of energy, making sheng suitable for the morning, daytime work, long reading sessions, or peaceful tea drinking.

Who will enjoy it: those who appreciate vibrant, evolving teas with natural astringency and a pronounced herbal character. Sheng is an interesting choice for green tea drinkers who want to discover a deeper, more multilayered flavour with notes of honey and dried fruit.

What Is Sheng?

Sheng is a tea made from green leaves that are naturally dried beneath the sun after their primary processing. Minimal intervention helps preserve the natural character of the raw material, while slow sun-drying creates a vibrant flavour capable of gradually changing over time.

Young sheng is particularly distinguished by fresh herbal, floral, and fruity nuances. When stored correctly, its flavour may become smoother and deeper, while its initial green freshness gradually gives way to notes of honey, dried fruit, and warm herbs.

Minimal oxidation. After harvesting, the natural processes within the leaves are stopped through gentle heating. This helps preserve the tea’s green character, freshness, delicate astringency, and aroma of young herbs.

Sun-drying. After shaping, the leaves are spread in a thin layer and slowly dried beneath the sun. This method does not overheat the tea and helps preserve its natural sweetness, vibrant aroma, and ability to change over repeated infusions.

How Sunlight Shapes the Flavour

Slow drying beneath the sun not only removes the remaining moisture but also continues to shape the character of the leaves. Natural warmth softens sharp green nuances and helps reveal notes of sweet herbs, dried fruit, and honey.

Unlike intensive high-temperature drying, sunlight affects the tea gradually. This allows the flavour to preserve its freshness and natural astringency without becoming harsh or overdried.

A vibrant aroma. Sun-drying preserves the multilayered character of the leaves. Different infusions may reveal meadow greenery, dried flowers, green apple, dried pear, apricot, and young honey.

Capacity to develop. Sheng does not remain unchanged. When stored correctly, its aroma and flavour gradually transform, becoming smoother, rounder, and deeper.

Where This Tea Grows

The tea is grown in the high-mountain gardens of Zedubani, where cool nights, sunny days, and pure mountain air encourage the tea leaves to develop slowly.

At high altitude, the tea bush grows more slowly, allowing the leaves to gradually accumulate aromatic compounds, amino acids, and polyphenols. This gives sheng its vivid herbal aroma, complex structure, and long-lasting aftertaste.

The difference between daytime and nighttime temperatures plays an important role in shaping the tea’s character. During the day, the sun warms the leaves, while at night, the cool air slows their growth. This natural contrast helps maintain a balance between freshness, sweetness, astringency, and depth.

Harvesting and Processing

The tea leaves are picked by hand. The pickers select only young, healthy, and properly developed shoots. Hand-picking allows us to preserve the integrity of the leaves and use only high-quality raw material for production.

After harvesting, the leaves are briefly withered to reduce their moisture content and make them more flexible. They are then gently heated to stop active oxidation and preserve the tea’s fresh green character.

After heating, the leaves are carefully shaped to release their aromatic compounds and prepare the tea for drying. They are then spread in a thin layer and dried beneath natural sunlight.

The process is continuously monitored: the leaves are gently moved, while the temperature, humidity, and drying rate are carefully controlled. It is important to preserve the tea’s natural freshness and prevent burnt or overdried notes from developing.

The result is a vibrant, deep, and distinctive sheng, combining notes of sweet herbs, green apple, dried flowers, honey, dried pear, and apricot.

How to Brew

Use 4–5 grams of tea per 250 ml of water. The recommended water temperature is 80–85°C. Steep the first infusion for 1.5–2 minutes.

Do not use boiling water, as excessively hot water may intensify the astringency and conceal the delicate herbal and fruity notes. For a richer flavour, the water temperature can be gradually increased with subsequent infusions.

Sheng can be infused several times. With every new infusion, the flavour changes: fresh greenery and delicate astringency gradually become smoother, while notes of honey, sweet herbs, and dried fruit reveal greater depth.

For a cleaner and more multilayered flavour, use soft water and avoid steeping the tea for too long. Short repeated infusions allow you to follow how its character changes.