شاي بورير المطهو بالورد الناضج بعمر 6 سنوات | أوراق فضفاضة فاخرة من إيوو

• Type: Shou / Ripe Pu-erh (熟普洱, Shú Pǔ'ěr), Rose Scented
• Fermentation Year: 2019
• Aging Duration: 6 years (2019–2025)
• Scenting Date: May 2025, multi-pass Moho rose yin zhi (窨制)
• Origin: Yiwu Tea Region, Xishuangbanna, Yunnan Province, China
• Terroir Coordinates: Approximately 22.05°N, 101.46°E
• Material Grade: First Grade (一级), spring harvest
• Leaf Form: Loose leaf (San Cha, 散茶)
• Available Sizes: 30g Sample | 500g Pack | 1000g Bundle (2 × 500g)
• Storage History: Kunming Dry Storage (干仓, Gān Cāng) — naturally climate-controlled at ~1,900m elevation, low humidity, stable temperature
• Storage Guarantee: Absolutely clean, no off-odors, no moisture damage, no foreign flavors
• Maturity Stage: Fully Mellowed (适饮期) — optimal for immediate enjoyment; suitable for continued aging 5–10+ years for deeper complexity
• Special Attribute: Dust-free production; no rinse required before brewing

Appearance & Aroma (Dry Leaf)

• Visual: Deep reddish-brown to liver-colored (猪肝色) loose leaves with exceptional uniformity and a glossy, oily sheen
• Bud Content: Abundant golden tips (金毫, Jīn Háo) interspersed throughout, signaling high-grade spring material
• Leaf Structure: Tightly twisted, robust, intact strips with minimal breakage or dust
• Dry Aroma: Layered bouquet of dried Moho rose, aged wood, and a hint of cocoa; no mustiness or off-notes

Wet Leaf (After Brewing)

• Color: Deep chestnut-brown with reddish undertones
• Integrity: Leaves unfurl to reveal full, supple structure; minimal fragmentation confirms careful processing
• Wet Aroma: Intensified rose perfume balanced by earthy, sweet fermentation notes reminiscent of dark dried fruit

Liquor Color

• Hue: Deep amber-ruby, comparable to fine aged tawny port
• Clarity: Crystal clear and mirror-bright with zero suspended particles
• Golden Ring: Pronounced golden halo (金圈) at the cup's edge, indicating rich theaflavin and thearubigin content
• Texture Cue: Visible oily viscosity when poured—an early promise of velvety mouthfeel

Mouthfeel

• Texture: Silky, oily, and luxuriously thick—what Chinese connoisseurs call "water path refined" (水路细腻)
• Body: Medium-full, enveloping the palate without heaviness
• Hui Gan (回甘, Returning Sweetness): Pronounced and lasting; a gentle sweetness rises from the throat 10–15 seconds after swallowing
• Sheng Jin (生津, Salivation): Moderate; a pleasant, refreshing sensation along the sides of the tongue
• Astringency/Bitterness: Virtually absent—hallmark of well-fermented, properly aged shou pu-erh

Core Flavor Notes

• Primary: Damask rose, caramelized sugar, dried longan
• Secondary: Antique wood, cocoa nib, molasses
• Tertiary: Subtle leather, a whisper of sandalwood on later steeps
• Balance: Approximately 30% floral brightness atop 70% deep, fermented richness—a deliberate and masterful ratio

Empty Cup & Finish

• Empty Cup Aroma (挂杯香): Lingering rose and honey sweetness; the fragrance remains detectable for several minutes
• Finish Length: Long and layered; the rose fades gracefully into warm, woody sweetness over 30–60 seconds
• Complexity: High; distinct flavor shifts occur from the initial sip through the finish

Body Sensation (Chaqi / 茶气)

• Physical Warmth: Gentle, radiating warmth in the chest and abdomen; comforting without being overpowering
• Relaxation Effect: Calming and grounding; suitable for evening sessions
• Chaqi Intensity: 3/5 — Present and noticeable, but soft and meditative rather than stimulating; ideal for those seeking a soothing experience without excessive energy

What does this rose-scented ripe Pu-erh actually taste like?

This tea offers a carefully calibrated sensory experience best described as "three parts floral, seven parts tea." On the first sip, you will notice an elegant Moho rose fragrance—not synthetic or perfume-like, but the authentic, slightly honeyed scent of sun-dried Yunnan roses. This floral brightness sits atop a rich foundation of aged shou Pu-erh character: think caramelized sugar, dried longan, antique wood, and a hint of cocoa. The mouthfeel is exceptionally silky and oily, coating your palate with a smooth, almost viscous texture that connoisseurs call "refined water path." There is virtually no bitterness or astringency. As you progress through multiple infusions, the rose gradually recedes, allowing deeper notes of molasses, leather, and sandalwood to emerge. The finish is long-lasting, leaving a gentle sweetness in the throat and a lingering rose-honey aroma in the empty cup. Overall, expect a comforting, complex cup that balances floral elegance with the mellow depth only six years of proper aging can provide.

Why is this tea labeled "dust-free" and "rinse-free"? Is rinsing usually necessary?

Traditionally, many Pu-erh teas—especially aged or compressed varieties—are rinsed before drinking to wash away surface dust, storage residue, or loose particles accumulated over years of aging. This first rinse is typically discarded. However, this particular tea was produced under strict hygiene protocols specifically designed to eliminate all particulates during processing and packaging. The result is a genuinely clean loose-leaf tea that contains no dust, debris, or foreign matter. This means you can brew and drink the very first infusion without any loss of flavor. In fact, that first steep often contains the most delicate rose aromatics, so skipping the rinse allows you to experience the tea's full aromatic complexity from the outset. If you prefer to rinse out of habit, you certainly can—but know that it is not required for quality or safety.

How should I store this tea, and will it continue to age?

Store this tea in a cool, dry location away from direct sunlight, strong odors, and moisture. The ideal environment mirrors its Kunming dry-storage origins: stable temperature (15–25°C / 59–77°F), moderate-to-low humidity (40–70%), and clean air. Never store Pu-erh in a refrigerator—the fluctuating humidity and food odors can permanently damage the tea's character. Keep it in its original packaging or transfer to a breathable container such as unglazed ceramic, bamboo, or a cardboard box; avoid airtight plastic or glass, which can trap moisture. As for aging potential, this tea is already at a beautiful sweet spot after six years of professional storage, making it immediately enjoyable. However, it will continue to evolve gracefully over the next 5–10 years if stored properly—expect the rose notes to mellow further while the base develops even deeper, more complex sweetness.

What is yin zhi (scenting), and how does it differ from simply adding dried flowers?

Yin zhi (窨制, Yìn Zhì) is the traditional Chinese floral scenting technique used for centuries to create jasmine tea and other flower-scented varieties. Unlike simply mixing dried flower petals into tea leaves, yin zhi involves layering fresh, aromatic blossoms with tea in a controlled environment. The tea leaves absorb the volatile aromatic compounds released by the flowers over several hours; afterward, the spent petals are removed, and the process is repeated—sometimes five, seven, or even more times for premium grades. For this rose-scented Pu-erh, multiple scenting passes with fresh Moho roses were conducted to achieve the perfect balance. The result is a fragrance that is deeply integrated into the tea itself, not a superficial coating. You will notice the rose aroma emerges naturally during brewing, evolving across infusions, rather than fading immediately as dried flower additives often do. This labor-intensive method is what distinguishes artisan-scented teas from commodity blends.

Brewing Guide

Gongfu Style (Recommended)

• Tea Amount: 5–7 grams per 100ml water
• Water Temperature: 95°C–100°C (203°F–212°F); fully boiling water is acceptable
• Brewing Vessel: Gaiwan or Yixing clay teapot (ideally dedicated to shou Pu-erh)
• Rinse: Optional—this tea is dust-free, so you may drink the first steep
• First Three Infusions: 5–10 seconds each; pour promptly to avoid over-extraction
• Middle Infusions (4–8): Gradually increase to 15–30 seconds as the leaves open fully
• Later Infusions (9+): Extend to 45–90 seconds; the tea can yield 10–15 quality steeps
• Tips: Pour steadily and avoid letting water sit on the leaves too long in early steeps. The rose aroma is brightest in the first three infusions; deeper aged-tea notes dominate later.

Western Style

• Tea Amount: 3–4 grams per 200ml (approximately 1 tablespoon loose leaf per cup)
• Water Temperature: 95°C–100°C (203°F–212°F)
• Steeping Time: 3–5 minutes for a single long infusion
• Resteeps: Leaves can be resteeped 2–3 times with extended steeping
• Note: Western-style brewing produces a bolder, more concentrated cup; adjust tea quantity downward if you prefer a lighter body

Grandpa Style (Casual Mug Brewing)

• Tea Amount: 2–3 grams in a tall glass or mug (300–400ml)
• Method: Add hot water directly; sip and refill throughout the day
• Best For: Office or travel brewing when gongfu equipment is unavailable

Storage Recommendations

The Three "Nots" of Pu-erh Storage:

1. No Strong Odors: Pu-erh leaves are highly absorbent. Store away from kitchens, spices, perfumes, cleaning supplies, and anything aromatic.
2. No Excess Moisture: Humidity above 75% promotes mold; keep the tea in a dry, ventilated space. Use a hygrometer if possible.
3. No Direct Sunlight: UV exposure degrades tea compounds and fades both flavor and aroma. Store in a dark cabinet or opaque container.

Additional Guidelines:

• Do NOT refrigerate. Refrigerators introduce moisture fluctuations and food odors that ruin Pu-erh character permanently.
• Ideal Temperature: 15–25°C (59–77°F), with minimal daily fluctuation.
• Ideal Humidity: 40–70% relative humidity; drier is safer than wetter for long-term storage.
• Container Options: Original packaging, unglazed clay jar, bamboo tray wrapped in cotton cloth, or clean cardboard box. Avoid completely airtight containers.
• Ventilation: Allow occasional air exchange; Pu-erh benefits from gentle airflow that supports continued microbial activity and aging.
• Separation: If storing multiple teas, keep this rose-scented variety away from heavily smoky or strongly aged teas to preserve its floral clarity.

With proper care, this tea will not only maintain its quality but continue to develop richer, more integrated flavors over the coming years. Enjoy it now, or set some aside and revisit it annually to witness its graceful evolution.