كعكة شاي بو-إره شنغ الكلاسيكية القيمة لعام 2008 - 357 غرام من منغاي (مضغوطة عام 2019)

• Type: Sheng / Raw Pu‑erh (生普洱, shēng pǔ’ěr)
• Pressing Year: 2019 (traditional stone‑press)
• Leaf Harvest Year/Season: 2019 early spring (明前, míngqián)
• Precise Origin: Menghai region, Xishuangbanna, Yunnan, 1,800m+ high‑elevation gardens
• Tea Factory/Series: Chun Ming Tea Factory “Value Classic 2008 Tribute” series
• Packaging: 357g cake, stone‑milled and hand‑pressed (石模压制, shí mó yā zhì)
• Maturity Stage: Mid‑aged Sheng; six years dry‑stored, transformation underway
• Storage: Strict dry storage (干仓, gān cāng) in Kunming & Xi’an; clean, no off‑odors, no foreign tastes

• Dry Leaf Aroma: Sweet almond, light cedar, faint alpine florals—clean and lifted.
• Wet Leaf Aroma: Honeyed grain, dried apricot, hint of bamboo and conifer resin.
• Liquor Color: Bright red‑gold with high clarity and a soft inner glow.
• Palate: Smooth and layered; honeyed malt at the core with soft dried fruits, subtle earth, and a cool cedar thread; notably clean with no sourness.
• Empty Cup Aroma: Warm nectar, toasted barley, and a whisper of pine sap that lingers.
• Finish: Long and sweet with persistent hui gan (回甘, huí gān)—a returning sweetness that refreshes the throat.
• Body Sensation: Gentle, focused chaqi (茶气, cháqì)—clear head, warm chest, energized yet calm; highly brew‑resistant and durable across many steeps.

Q1: What flavor profile can I expect from this tea?

A1: Think honeyed malt and dried apricot anchored by clean cedar and light alpine florals. The texture is silky and medium‑bodied, finishing long and sweet with pronounced hui gan (回甘, huí gān). There’s no mustiness or sour edge—just clarity from careful dry storage. A gentle, focused chaqi (茶气, cháqì) supplies calm energy without harshness.

Q2: How will it age, and what role does storage play?

A2: Over the next 5–10 years, expect deeper honey, rounder malt, and subtle herbal complexity as the tannins knit. Consistent dry storage (干仓, gān cāng) in a clean, odor‑free environment preserves clarity and guides slow, elegant transformation.

Q3: How does this differ from ripe Pu‑erh (熟普洱, shú pǔ’ěr)?

A3: This is Sheng/Raw—naturally fermented over time—so flavors are brighter and more layered, with returning sweetness and gentle grip. Ripe Pu‑erh (渥堆, wò duī) processing yields darker, earthier, chocolate‑like notes and a softer structure from day one.

Q4: Is the caffeine and chaqi too strong for daily drinking?

A4: The caffeine is moderate, and the chaqi here is balanced—more clarity and warmth than intensity. Many enjoy it as a focused afternoon or early‑evening session.

Brewing Guide

• Gongfu Style (Recommended)Teaware: 100–120 ml gaiwan or clay pot.Leaf: 6–7 g.Water: 98–100°C; use fresh, low‑TDS water for clarity.Rinse: Quick 3–5 seconds to awaken leaves (醒茶, xǐng chá).Steeps: Start 6–8 seconds; add 2–3 seconds each round. Expect 10–12+ infusions.Tip: If astringency appears, shorten time or lower to 95–96°C.
• Western Mug/TeapotLeaf: 2.5–3 g per 300 ml.Water: 96–98°C.Brew: 2:30–3:00 minutes; for a second cup, 3:30–4:00 minutes.

• Grandpa Style (Casual)Leaf: 1.5–2 g per 300–350 ml; 90–95°C water; sip and top up, avoiding over‑steeping.

Storage Advice

• Keep in a breathable wrapper or paper bag; avoid sealed plastic.
• Store in a clean, odor‑free, dry space at stable room temperature; moderate airflow is ideal.
• Separate from coffee, spices, incense, or scented teas.
• For aging: target relative humidity around 55–65% with good ventilation; avoid sunlight and large temperature swings.
• Periodically check for off‑odors; proper dry storage (干仓, gān cāng) will preserve clarity and enhance sweetness over time.