شجرة قديمة عمرها 300 عام بوره الخام | كعكة ربيع لينتشانغ 2019

• Type: Sheng / Raw Puerh (生普洱)
• Form: Compressed Cake (饼茶, Bǐng Chá)
• Pressing Year: 2019
• Harvest Season: Spring 2019
• Leaf Material: 300+ year old ancient tree (古树, Gǔ Shù) leaves
• Origin Region: Lincang Prefecture, Yunnan Province, China
• Approximate Coordinates: 23.8°N, 100.1°E (Lincang Tea Region)
• Factory: Chunming Tea Factory (春茗茶厂) — Ancient Tea Forest Collection
• Available Sizes: Full cake (357g) | Sample pack (30g)
• Maturity Stage: Early-Aged (6 years) — Currently entering optimal drinking window; suitable for further aging 20+ years
• Storage History: Dry storage (干仓, Gān Cāng) — Kunming and Xi'an warehouses; clean, odor-free environment maintained throughout
• Storage Guarantee: No off-flavors, no humidity damage, no contamination — verified clean dry storage

Dry Leaf Appearance & Aroma

• Compression: Moderately tight cake with visible intact buds and robust, chunky leaf strips
• Color: Deep olive-green with silver-white downy tips (显毫, Xiǎn Háo); oil-lustrous surface indicating healthy leaf material
• Dry Aroma: Sweet hay, sun-dried apricot, subtle green floral notes; clean with no musty or off odors confirming proper dry storage

Wet Leaf (After Brewing)

• Appearance: Plump, fully unfurled leaves demonstrating excellent leaf integrity; vibrant yellow-green coloration
• Texture: Supple and elastic, indicating high leaf vitality and proper processing
• Aroma: Intensified honey-orchid fragrance with fresh vegetal undertones

Liquor Color

• Description: Bright Yellow-Green to Light Gold
• Clarity: Crystal clear with no sediment; excellent transparency indicating clean processing

Mouthfeel

• Texture: Silky, coating, medium-to-full body
• Astringency: Present but refined; transforms quickly (化, Huà) into sweetness
• Huigan (回甘 - Returning Sweetness): Pronounced and long-lasting; emerges within seconds of swallowing and persists for several minutes
• Shengji (生津 - Salivation): Strong fluid-generating sensation, particularly under the tongue and along the sides of the mouth

Core Flavor Notes

• Primary: Wildflower honey, white orchid, fresh apricot
• Secondary: Sweet hay, raw almond, light citrus peel
• Tertiary (developing with age): Subtle woody undertones beginning to emerge, hint of dried herbs

Empty Cup & Finish

• Empty Cup Aroma (杯底香, Bēi Dǐ Xiāng): Persistent honey-floral fragrance lasting 10+ minutes; evolves from bright sweetness to deeper, almost caramelized notes as the cup cools
• Finish: Long, clean, and evolving; initial brightness gives way to a lingering mineral sweetness with excellent throat resonance (喉韵, Hóu Yùn)—soft, smooth, and deeply penetrating

Body Sensation / Chaqi (茶气)

• Physical Response: Gentle warming sensation beginning in the chest and spreading to the limbs; mild perspiration on forehead and back common after 5-6 infusions
• Mental Effect: Clarifying and focusing; alert calmness without jitteriness
• Chaqi Intensity: 4/5 — This ancient tree material delivers powerful, noticeable qi that even newcomers will recognize; experienced drinkers may feel sustained energy and subtle euphoria
• Duration: Effects build progressively and sustain for 1-2 hours post-session

How can you guarantee these leaves come from 300-year-old tea trees?

Chunming Tea Factory sources these leaves through long-term, direct relationships with specific ancient tea forest communities in Lincang. The factory works with clearly identified ancient tree areas where individual trees are locally recognized and their ages are assessed through historical records, trunk characteristics, and long-standing village knowledge. This direct sourcing approach avoids anonymous wholesale channels and ensures consistency from year to year.

As a tea factory with access to genuine ancient tree resources, Chunming Tea Factory has earned a solid reputation within the industry. Its commitment to careful sourcing and quality-focused production has led to consistent recognition from tea professionals and tea drinkers alike. Over the years, its teas have been well received by tea enthusiasts in China and around the world for their clarity, depth, and reliability.

The trust placed in Chunming Tea Factory is built on long-term practice rather than promotional claims. The price premium for authentic gushu reflects not only its superior flavor, but also ethical sourcing, extremely limited yields from ancient trees—which produce far less leaf material than plantation bushes—and strict quality standards that help preserve both authenticity and character.

What does this tea actually taste like, and how does it compare to other raw puerh?

This 2019 Ancient Tree Raw Puerh delivers a distinctly different experience from standard plantation sheng puerh. The first thing you'll notice is the aroma—a concentrated floral honey fragrance that's far more complex than younger or plantation-sourced teas. On the palate, expect a silky, almost oily texture that coats your mouth, followed by flavors of wildflower honey, fresh orchid, and sweet apricot. The key differentiator is what happens after you swallow: the huigan (returning sweetness) rushes back intensely and lingers for minutes, while a pleasant cooling sensation develops in your throat. After 6 years of dry storage, this tea has begun developing subtle woody and herbal undertones while retaining its vibrant, fresh character. Compared to heavily aged sheng, it's brighter and more energetic; compared to brand-new raw puerh, it's smoother with reduced astringency. It represents the "sweet spot" of early aging.

Is ancient tree puerh worth the higher price compared to regular puerh tea?

The price difference between genuine ancient tree (gushu) puerh and plantation tea reflects fundamental differences in the product itself. Ancient trees, with their deep root systems and centuries of adaptation, produce leaves with significantly higher concentrations of beneficial compounds, resulting in more intense flavors, stronger chaqi (tea energy), and dramatically better aging potential. Practically speaking, a quality gushu cake like this one will yield 15+ full infusions from a single 7-8 gram session—meaning your actual cost per cup is far lower than it initially appears. The experience is also incomparable: the body sensation, the evolving complexity across infusions, and the throat resonance simply don't exist in plantation tea. Furthermore, genuine ancient tree material becomes scarcer each year as demand increases while supply remains fixed by nature. A 2019 vintage gushu purchased today will likely appreciate in value, making it both a consumable pleasure and a collectible asset.

How will this tea change with further aging, and how should I approach storage?

Raw puerh from quality ancient tree material is designed to evolve over decades. Currently at 6 years, this tea is entering what collectors call its "early-aged" phase—the initial astringency has softened, complexity is emerging, but the fundamental freshness remains. Over the next 5-10 years, expect the floral-honey notes to gradually deepen into stone fruit, light leather, and subtle camphor characteristics. At 15-20 years, well-stored sheng develops prized "aged" qualities: dried fruit, medicinal herbs, and profound smoothness. The key is maintaining proper storage conditions. Keep the cake in a cool, dry environment (ideally 20-28°C with 50-70% humidity) away from direct sunlight, strong odors, and kitchen environments. Never refrigerate puerh tea—the cold arrests the microbial activity essential for aging, and refrigerators introduce food odors that the tea will absorb permanently. A dedicated storage container or cabinet in a stable room temperature environment is ideal. Many collectors purchase two cakes: one to enjoy now and track its evolution, another sealed for long-term aging.

Recommended Brewing Method: Gongfu Style

Equipment Needed:

• Gaiwan (盖碗) or Yixing clay teapot: 100-150ml capacity
• Fair cup (公道杯, Gōng Dào Bēi) / pitcher
• Tasting cups
• Tea pick or knife for breaking the cake
• Kettle with temperature control

Step 1: Breaking the Cake

• Use a tea pick or puerh knife inserted into the edge of the cake
• Gently pry to separate layers, preserving leaf integrity as much as possible
• Avoid crushing leaves into small fragments; larger pieces brew more evenly

Step 2: Waking the Tea (醒茶, Xǐng Chá)

This step is essential for compressed and aged teas:

• Pre-session awakening: Place your broken tea portion (7-8g) in an open container or on a tea tray for 30-60 minutes before brewing, allowing the leaves to "breathe" and release any storage notes
• Rinse awakening: Pour hot water over the leaves in your gaiwan, immediately discard this first infusion (within 3-5 seconds); this opens the compressed leaves and prepares them for full extraction
• Optional second rinse: For tightly compressed cakes, a second quick rinse may help the leaves fully unfurl

Step 3: Brewing Parameters

• Tea Amount: 7-8 grams per 100ml water (adjust to taste; reduce for lighter brew, increase for intensity)
• Water Temperature: 95°C-100°C (full boiling is acceptable for aged raw puerh; slightly lower temperatures emphasize sweetness over astringency)
• Water Quality: Filtered or spring water with neutral pH; avoid distilled or heavily chlorinated water

Step 4: Infusion Times

• Infusions 1-3: 5-10 seconds (quick steeps; the tea is most potent early)
• Infusions 4-6: 10-15 seconds
• Infusions 7-10: 15-25 seconds
• Infusions 11-15+: 30-60 seconds, extending as needed

This tea will reward you with 15+ infusions, with flavor evolving throughout the session—early steeps emphasize bright floral notes, middle steeps reveal full body and sweetness, later steeps bring out deeper, more meditative woody tones.

Alternative: Grandpa Style (简易泡法)

For casual drinking, place 3-4 grams in a large mug, add hot water, and drink as you refill throughout the day. Less ceremonial but still rewarding.

Storage Recommendations

The Three Principles of Puerh Storage (三无原则):

1. No Foreign Odors (无异味)Puerh tea is highly absorbent; store away from kitchens, spices, perfumes, cleaning products, and other aromatic materialsDedicated tea storage containers or cabinets are strongly recommendedIf storing multiple teas, keep raw (sheng) and ripe (shou) puerh separated
2. No Excess Moisture (无潮湿)Ideal humidity range: 50-70%Avoid bathrooms, basements, or any areas prone to dampnessIn very humid climates, consider using humidity control packets in your storage containerWatch for any musty smell—this indicates problematic storage conditions
3. No Direct Sunlight (无阳光直射)UV exposure degrades tea compounds and accelerates unwanted oxidationStore in opaque containers or dark cabinetsRoom lighting is fine; direct window light is not

Critical Warning: Never Refrigerate Puerh Tea

• Refrigeration halts the beneficial microbial and enzymatic activity that creates aged puerh's prized characteristics
• Cold environments introduce condensation when the tea returns to room temperature, risking mold
• Refrigerators contain food odors that will permanently contaminate your tea

Ideal Storage Conditions:

• Temperature: 20-28°C (68-82°F); stable temperature more important than specific range
• Location: Interior room away from external walls, off the floor, protected from temperature swings
• Container: Unglazed clay jar, cardboard box with the original wrapper, or breathable paper—avoid fully airtight plastic containers for long-term storage as puerh benefits from minimal air exchange

Storage for This Tea:
Your cake arrives having spent 6 years in verified dry storage in Kunming and Xi'an. Maintain these conditions, and this tea will continue developing beautifully for decades. Consider noting your purchase date and storage location on the wrapper to track its evolution over time.