شاي بور-إير الخام شجرة قديمة داهوساي | شاي جوشو جبل مينغكو الشرقي 2016

• Tea Type: Sheng (Raw) Pu-erh Tea / 生普洱茶
• Available Vintages: 2016
• Origin: Dahusai Village (大户赛), Mengku Town, Shuangjiang County, Lincang City, Yunnan Province, China
• Mountain: East Mountain of Mengku (勐库东半山)
• Elevation: 1,800 meters and above
• Tree Age: Ancient trees (Gushu / 古树), 100+ years old
• Tea Garden Type: Continuous old-growth gardens with well-preserved original ecology
• Compression: Traditional Qizi Bing (七子饼) compressed cake
• Available Formats: 357g full cake / 30g sample portion
• Storage History: Dry storage (干仓) in Kunming, Yunnan and Xi'an, Shaanxi
• Storage Condition: Clean, odor-free, professionally maintained dry warehousing—no musty or off-flavors
• Maturity Stage: Young to Early Aged (depending on vintage); all vintages suitable for immediate enjoyment or further aging 20+ years
• Geographic Coordinates: Approximately 23.6°N, 99.8°E (Mengku, Shuangjiang)

Appearance & Aroma (Dry Leaf)

• Cake Compression: Medium-tight compression typical of quality Mengku production; intact leaf structure visible on cake surface
• Cake Surface Color: Dark olive-green with silver-grey tips (báo háo 白毫); mature vintages show slight darkening toward bronze-green
• Dry Leaf Aroma: Pronounced high-toned honey fragrance layered with distinctive wild mountain florals; subtle hints of dried apricot and sun-dried hay; clean and inviting without any storage mustiness

Wet Leaf (After Brewing)

• Leaf Appearance: Large, thick leaves with excellent integrity; minimal breakage indicating careful hand-processing
• Leaf Color: Vibrant yellow-green with some leaves showing red-tinged edges (a marker of proper sun-withering / shài qīng 晒青)
• Wet Leaf Aroma: Intensified honey-floral bouquet with emerging notes of fresh orchid and mountain wildflowers; deeper vintages reveal developing dried fruit undertones

Liquor Color

• Young Vintages (2021–2022): Bright pale gold with excellent clarity and visible oiliness
• Developing Vintages (2018–2020): Deeper gold trending toward light amber; increased viscosity evident when swirling

Mouthfeel

• Texture: Full-bodied and substantial; oily coating sensation on palate; thick and chewy with considerable weight
• Astringency: Present on initial steeps but transforms rapidly (within 10–15 seconds); never harsh or drying
• Bitterness: Moderate upfront bitterness characteristic of high-quality gushu; converts quickly to sweetness
• Huigan (Returning Sweetness): Exceptional intensity and duration—signature "rock sugar" sweetness emerges from throat and spreads across tongue; persists 3–5 minutes between sips
• Sheng Jin (Salivation): Strong and immediate; notable "spring under the tongue" (shé dǐ míng quán 舌底鸣泉) effect producing continuous salivation

Core Flavor Notes

• Primary: Raw honey, white wildflowers, green apricot
• Secondary: Fresh sugarcane, wild herbs, slight vegetal (snap pea)
• Tertiary (developing with age): Dried longan, subtle leather, camphor hints
• Comparable Profiles: Think the floral intensity of a Darjeeling first flush combined with the body of a full Burgundy white wine; honey-forward like acacia honey; herbal complexity approaching a fine aged Riesling

Empty Cup & Finish

• Empty Cup Aroma (Guà Bēi Xiāng 挂杯香): Persistent sweet honey fragrance remains in empty cup for 10+ minutes; evolves from bright florals to deeper caramelized honey notes as cup cools
• Finish: Exceptionally long; sweetness continues to build in waves after swallowing; clean mountain minerality in the aftertaste; no residual bitterness

Body Sensation (Chaqi / 茶气)

• Physical Response: Warming sensation beginning in chest and radiating outward; gentle perspiration on forehead and back common after 4–5 steeps; notable sense of calm alertness
• Chaqi Character: Grounding and powerful yet controlled—the classic "bà qì" (commanding energy) of East Mountain balanced with meditative depth
• Intensity Rating: 4.5/5 — Among the strongest chaqi profiles in the Mengku region; recommended for experienced drinkers or those seeking a powerful tea session
• Duration: Tea energy remains perceptible for 1–2 hours post-session

Brewing Endurance

• Steep Count: 15–20+ quality infusions from a single session
• Evolution: Flavor profile shifts gracefully from bold and bitter-sweet (steeps 1–5) through honey-floral peak (steeps 6–10) to gentle, sweet mineral finish (steeps 11+)

What does "bold yet restrained" (霸气内敛) mean for Dahusai's flavor profile?

This Chinese tea terminology describes Dahusai's distinctive character that sets it apart from other Mengku origins. The "bold" (bà qì 霸气) element refers to the tea's immediate sensory impact: when you take your first sip, you'll experience a concentrated, powerful flavor with noticeable bitterness and astringency, accompanied by strong tea energy (chaqi) that you can feel physically in your body. This is the signature of East Mountain teas and distinguishes them from the gentler West Mountain style. However, "restrained" (nèi liǎn 内敛) indicates that this power is not aggressive or one-dimensional. Instead, the intensity quickly transforms—within seconds, the bitterness converts to a profound, lasting sweetness (huigan) that continues building for several minutes. The tea reveals layers of complexity through this transformation rather than overwhelming you with a single note. Think of it like a powerful Barolo wine: commanding on first approach, but offering tremendous depth and reward for those who appreciate its structure. This balance of immediate impact and evolving refinement makes Dahusai particularly prized among collectors who value both drinking pleasure today and aging potential for tomorrow.

How does Dahusai's sensory experience compare to coffee or wine tastings I might be familiar with?

If you're coming from specialty coffee or fine wine, Dahusai offers a sensory journey that will feel both familiar and entirely new. On the aroma front, imagine the floral high notes of an Ethiopian Yirgacheffe combined with the honey sweetness of a late-harvest Riesling—that's the initial nose. The mouthfeel resembles a full-bodied oaked Chardonnay: substantial, almost oily, coating your entire palate. The flavor progression mirrors wine more than coffee: you'll find the initial astringency reminiscent of a young Nebbiolo's tannins, which then resolve into the prolonged sweetness similar to a Sauternes' finish. What makes pu-erh unique is the "huigan" phenomenon—a returning sweetness that literally emerges from your throat and spreads forward across your tongue, often intensifying for minutes after swallowing. This has no direct wine or coffee equivalent. The body sensation (chaqi) is perhaps closest to the warming, grounding effect of a quality aged spirit, though without any alcohol. Many sophisticated tea drinkers describe their first powerful chaqi experience as revelatory—a physical dimension to beverage appreciation they'd never encountered before.

What aging potential does this Dahusai have, and how will the flavor change over time?

Dahusai ancient tree raw pu-erh is considered one of the most age-worthy teas produced in Mengku, thanks to its exceptionally rich internal substance (nèi zhì 内质) derived from century-old trees at high elevation. The 2016 vintages you see here are in their youth or early development, meaning they offer tremendous transformation potential over the coming decades. Based on how comparable Mengku gushu teas evolve, here's what to expect: During years 5–10, the bright green-vegetal notes will mellow, bitterness will soften significantly, and the honey-floral character will deepen toward dried fruit and light spice notes. Years 10–20 typically bring the emergence of the prized "aged sheng" profile—plum, camphor, aged wood, and leather notes begin appearing while retaining underlying sweetness. Beyond 20 years, well-stored Dahusai should develop the complex, smooth, and deeply sweet character that collectors prize, with minimal remaining astringency. Critically, proper dry storage—which these teas have received—is essential for this positive development. The Kunming and Xi'an storage conditions maintain low humidity that allows gradual enzymatic transformation without the musty, pond-like flavors that result from humid storage. If you're buying to age, continue storing in a cool, dry, odor-free environment at 15–25°C with 50–70% relative humidity.

Why should I choose Dahusai over more famous Mengku origins like Bingdao?

This is a question serious pu-erh collectors often consider, and there's genuine value in understanding the distinctions. Bingdao Old Village has achieved legendary status and commands prices that reflect its fame more than proportional quality difference. Dahusai, recognized alongside Bingdao in Mengku's top-tier "quality circle," offers several compelling advantages. First, authenticity and value: Bingdao's fame has led to widespread counterfeiting and blending, making genuine village-specific material difficult to verify; Dahusai faces less market pressure, meaning you're more likely receiving authentic origin tea at a fraction of the price. Second, flavor profile: while Bingdao is celebrated for elegant sweetness, Dahusai delivers more pronounced chaqi and body—many experienced drinkers actually prefer this bolder character for daily drinking and find it more satisfying. Third, aging trajectory: Dahusai's higher intensity and rich internal substance often translate to more dramatic positive transformation over decades. Finally, terroir integrity: Dahusai's tea gardens remain less commercially developed, maintaining more pristine old-growth ecology. For drinkers seeking elite Mengku quality with proven pedigree, exceptional current drinking, and serious aging credentials—without the premium pricing of top-tier fame—Dahusai represents perhaps the best value in the region.

Recommended Brewing Method: Gongfu Style

Equipment Needed:

• Gaiwan (盖碗) or Yixing clay teapot: 100–150ml capacity recommended
• Fair cup (gōng dào bēi 公道杯) for decanting
• Tasting cups
• Kettle with temperature control
• Tea pick or knife for breaking cake

Brewing Parameters:

• Tea Amount: 5–7 grams per 100ml water (adjust to taste; start with 6g for balanced strength)
• Water Temperature: 95°C–100°C (boiling water is acceptable and often preferred for aged sheng)
• Water Quality: Filtered or spring water with neutral pH; avoid distilled or heavily mineralized water

Step-by-Step Brewing Instructions

Step 1: Breaking the Cake
Using a tea pick or pu-erh knife, gently pry apart the compressed cake from the edge, working inward. Aim to preserve whole leaves rather than creating excessive broken fragments. Break approximately 6–7 grams for your session.

Step 2: Waking the Tea (Xǐng Chá 醒茶) — Essential for Compressed & Aged Teas
This step is crucial for Dahusai and all compressed raw pu-erh. "Waking" allows the leaves to loosen, releases any storage dormancy, and prepares the tea for optimal flavor extraction.

• Dry Wake (Optional but Recommended): Place your broken tea pieces in an open vessel (empty gaiwan or tea tray) for 15–30 minutes before brewing. This allows the leaves to "breathe" and begin opening, especially important for tightly compressed cakes.
• Wet Wake (Rinse): Place tea in your pre-warmed gaiwan. Pour freshly boiled water over leaves, filling the vessel. Immediately discard this first infusion within 3–5 seconds. This rinse removes any dust, further loosens the compression, and "awakens" the leaves. For older vintages (2018–2019), consider a second brief rinse of 5 seconds.

Step 3: First Infusions (Steeps 1–3)

• Pour water in a steady stream; avoid agitating leaves excessively
• Steep time: 5–10 seconds for first three infusions
• The tea will be most intense during these early steeps—expect bold flavor with noticeable bitterness that transforms to sweetness

Step 4: Middle Infusions (Steeps 4–10)

• Gradually extend steep time: 10–15 seconds, adding 5 seconds each round as needed
• Peak flavor complexity typically emerges in steeps 5–8
• Huigan and body sensation (chaqi) are strongest during this phase

Step 5: Later Infusions (Steeps 11+)

• Extend steep time to 30 seconds–2 minutes as leaves exhaust
• Expect gentler, sweeter, mineral-forward character
• Dahusai's high endurance means quality remains through 15–20 infusions

Alternative Method: Grandpa Style (Simple Mug Brewing)
For casual drinking, place 2–3 grams in a tall glass or mug. Add hot water and drink directly, refilling as liquid level drops. The leaves will settle and release flavor gradually. Less nuanced than gongfu brewing but convenient for workplace or travel.

Storage Recommendations: Preserving Quality & Enabling Aging

Raw pu-erh is a living tea that continues evolving after production. Proper storage is essential both for maintaining current quality and enabling positive long-term transformation.

The Three Principles of Pu-erh Storage (三无原则):

1. No Odors (无异味): Pu-erh readily absorbs surrounding aromas. Store away from kitchens, spices, perfumes, chemicals, and other teas. Dedicated storage space is ideal. Never store near cleaning products or in areas with strong environmental odors.
2. No Moisture (无潮湿): Excess humidity causes mold and off-flavors. Maintain relative humidity between 50–70%. Use hygrometers to monitor. In humid climates, consider sealed storage with humidity control. Watch for any white mold spots—this indicates dangerous moisture levels.
3. No Direct Sunlight (无阳光直射): UV exposure degrades tea chemistry and causes premature deterioration. Store in dark or low-light conditions. Original paper wrapping and tongs (bamboo bundles) provide some protection, but avoid windowsills or exposed shelving.

Additional Storage Guidelines:

• Temperature: Maintain consistent, moderate temperatures between 15–28°C (59–82°F). Avoid extreme fluctuations. Do not store near heating units or air conditioning vents.
• Ventilation: Some air circulation benefits pu-erh aging, but avoid excessive airflow that dries the tea. A closet or cabinet in a climate-controlled room works well.
• Never Refrigerate: Unlike green tea or oolong, pu-erh should never be stored in refrigerators or freezers. Cold storage halts beneficial aging and condensation upon removal damages the tea irreversibly.
• Original Packaging: Keep tea in its bamboo wrapper and paper packaging when possible. For opened cakes, wrap in clean, odor-free paper (not plastic) or store in unglazed clay containers (cháng 茶罐) that allow minimal breathability.
• Separation by Type: Store raw (sheng) and ripe (shou) pu-erh separately, as their different fermentation states can affect each other's development.

Signs of Proper vs. Problematic Storage:

• Good: Clean aroma, no mustiness, slight "aged" fragrance developing over years
• Problematic: Strong musty or moldy smell, visible mold growth, excessively damp wrapper, fishy or pond-like odor

Your Dahusai has been professionally dry-stored in Kunming and Xi'an—maintaining similar conditions will ensure its continued positive development for decades to come.