كعكات وافل بوره الخام من شجرة قديمة تاي هوا شيانغ تشوبينغ 2016

• Tea Type: Sheng Pu-erh (Raw Pu-erh / 生普洱)
• Pressing Year: 2016
• Material Composition: Multi-year ancient tree material blend from Fengqing region
• Origin: Xiangzhuqing Village, Xiaowan Township, Fengqing County, Lincang Prefecture, Yunnan Province, China
• Geographic Coordinates: Approximately 24.5°N, 99.9°E (Fengqing tea-growing region)
• Tree Type: Camellia sinensis var. assamica (Yunnan Large-Leaf Cultivar) — Ancient arbor trees (古树, Gǔ Shù)
• Packaging Format: Compressed waffle-shaped cake (华夫饼, Huá Fū Bǐng); Available in single 80g cake or gift box of 5 cakes (400g total)
• Storage History: Premium dry storage (干仓, Gān Cāng) — Kunming, Yunnan & Xi'an, Shaanxi warehouses
• Storage Condition: Clean, odor-free, humidity-controlled environment; absolutely no off-flavors or mustiness
• Current Age: 9 years post-pressing (as of 2025)
• Maturity Stage: Early-Aged (初期陈化); has entered its first drinking window with softened edges and developed sweetness, while retaining significant structure for continued aging
• Aging Potential: Excellent; suitable for further aging 15-25+ years under proper dry storage conditions

Appearance & Aroma (Dry Leaf)

• Compression: Moderately tight waffle-shaped cake; breaks apart cleanly with gentle prying
• Leaf Appearance: Bold, thick leaf strips (条索粗壮, Tiáo Suǒ Cū Zhuàng); dark brown to blackish-brown coloration indicating proper aging
• Dry Aroma: Mellow and inviting; soft floral undertones layered with subtle dried fruit sweetness; clean aged character without any mustiness or off-notes; hints of aged honey and distant camphor

Wet Leaf (After Brewing)

• Leaf Integrity: Excellent; large, intact leaves indicating careful hand-processing and high-quality ancient tree material
• Color: Deep olive-green to amber-brown, demonstrating nine years of gradual oxidation
• Wet Aroma: Intensified sweetness; notes of apricot, wildflower honey, and a soft woody base; remarkably gentle and approachable

Liquor Color

• Description: Bright amber to deep gold with exceptional clarity and luminosity
• Intensity: Medium-deep; showing age-appropriate development while retaining the vibrancy of quality dry-stored Sheng

Mouthfeel

• Texture: Full-bodied, round, and coating; substantial weight on the palate without heaviness
• Bitterness: Remarkably low (notably minimal for a Sheng Pu-erh—a signature characteristic of Xiangzhuqing ancient trees)
• Astringency: Very mild; soft and fleeting rather than gripping
• Sweetness (Huigan / 回甘): Exceptional; immediate onset upon swallowing, building to a long-lasting honeyed sweetness that persists for several minutes
• Salivation (Sheng Jin / 生津): Pronounced; gentle waves of salivation that refresh the palate continuously
• Overall Impression: Soft power—gentle upon entry yet commanding in presence; "柔中显刚" (Róu Zhōng Xiǎn Gāng: softness revealing inner strength)

Core Flavor Notes

• Primary: Raw wildflower honey, dried apricot, sweet hay
• Secondary: Subtle camphor, aged leather, light minerite
• Background: Distant stone fruit, delicate floral (orchid-like), clean aged wood
• Flavor Wheel Positioning: Sweet-Forward / Fruity-Floral / Soft Woody spectrum; minimal smoke, earth, or aggressive vegetal notes

Empty Cup & Finish

• Empty Cup Aroma (挂杯香, Guà Bēi Xiāng): Persistent honey-sweet fragrance with floral high notes; lingers noticeably for 3-5+ minutes
• Finish Length: Long and clean; sweetness continues to build and evolve over several minutes post-sip
• Complexity: Moderate-high; layers reveal themselves gradually across multiple steepings

Body Sensation / Chaqi (茶气, Chá Qì)

• Physical Response: Gentle warming sensation beginning in the chest and spreading to the limbs; mild relaxation without drowsiness; some drinkers may experience light perspiration on the back (发汗, Fā Hàn) during extended sessions
• Mental Effect: Calming clarity; focused yet unhurried mental state
• Chaqi Intensity Rating: 3.5/5 — Present and noticeable but gentle and balanced; not aggressively stimulating; well-suited for both beginners and experienced drinkers
• Session Stamina: 12-18 quality infusions under gongfu method; maintains sweetness and body well into later steeps

What is Taihua Tea, and why is it historically significant?

Taihua tea refers to the ancient tree tea native to the Fengqing region of Yunnan Province, named after the local area's historical designation. Its significance stems from a remarkable historical record: in 1639, the legendary Ming Dynasty explorer and geographer Xu Xiake—often called "China's Marco Polo"—traveled through Fengqing and was served this tea by an elderly local named Mei. Despite documenting thousands of miles of travel across China over several decades and encountering countless regional specialties, Xu Xiake recorded only one tea by name in his famous travel journals: Old Mr. Mei's Taihua Tea. This singular mention, among all the teas he encountered, speaks volumes about the exceptional quality that distinguished Fengqing's ancient tree tea even four centuries ago. The method of preparation noted ("煎," or decocting/boiling) confirms this was not green tea or any later-developed variety, but the indigenous large-leaf tea from ancient trees that still grow in this region today. For tea collectors and history enthusiasts, drinking Taihua tea creates a direct sensory connection to a beverage that impressed China's most discerning historical traveler—a living link to Ming Dynasty tea culture that few other teas can claim.

What makes Xiangzhuqing special, and how does it affect the drinking experience?

Xiangzhuqing is a small village in Fengqing County's Xiaowan Township that holds an extraordinary distinction in the global tea world. Within its boundaries grows a tea tree verified at approximately 3,200 years old—the oldest known human-cultivated tea tree on Earth. This single specimen exceeds the famous 2,700-year-old wild tea trees of Qianjiazhai and the 1,700-year-old trees of Bada Mountain. Beyond this singular ancient giant, Xiangzhuqing hosts an extensive forest of ancient arbor tea trees, making Fengqing County the richest source of ancient tree resources in all of Lincang Prefecture. The terroir of this region—its specific combination of altitude, soil composition, rainfall patterns, and the genetic heritage of trees cultivated for millennia—produces tea with distinctive characteristics. Most notably, Xiangzhuqing ancient tree Sheng Pu-erh exhibits remarkably low bitterness and astringency compared to raw pu-erh from other famous regions. The cup profile emphasizes immediate natural sweetness, full body, and a rounded mouthfeel that many describe as "柔中显刚" (softness revealing inner strength). For drinkers accustomed to the aggressive, face-puckering bitterness of some raw pu-erh, Xiangzhuqing material offers an approachable yet deeply satisfying alternative—complex and rewarding without demanding a high tolerance for harshness.

What does this 2016 Xiangzhuqing Taihua Ancient Tree Raw Pu-erh taste like?

This nine-year dry-stored Sheng Pu-erh delivers a remarkably sweet, full-bodied, and approachable cup that defies many expectations of raw pu-erh. Upon the first sip, you'll immediately notice the absence of aggressive bitterness—instead, the tea floods the palate with natural honeyed sweetness that builds through each steeping. The liquor presents as bright amber to deep gold with excellent clarity, and the texture is round, coating, and substantial without heaviness. Primary flavor notes include raw wildflower honey, dried apricot, and sweet hay, with secondary layers of subtle camphor, aged leather, and light mineral undertones. The huigan (returning sweetness) is exceptional—it arrives almost immediately after swallowing and persists for several minutes, while gentle waves of sheng jin (salivating sensation) continuously refresh the palate. The finish is long, clean, and evolving. Nine years of dry storage have softened the tea's youthful edges while preserving its core vitality, placing it in an early-aged sweet spot: immediately enjoyable today yet possessing excellent structure for continued development over the next 15-25 years of careful cellaring.

How should I store this tea for long-term aging, and what changes can I expect over time?

Proper storage is essential for realizing this tea's significant aging potential. Follow the "Three Avoidances" principle: avoid foreign odors (tea readily absorbs surrounding smells), avoid moisture (humidity above 70% encourages unwanted mold and off-flavors), and avoid direct sunlight (UV exposure degrades the tea). Never store pu-erh in a refrigerator—the cold, odor-rich environment is entirely unsuitable. Instead, keep the tea in a clean, dark space with moderate humidity (55-70%) and stable temperature (15-28°C / 59-82°F), away from kitchens, spices, cleaning supplies, or other aromatic items. The original waffle-cake packaging provides good short-term protection, but for extended aging, consider placing cakes in unglazed clay jars, clean cardboard boxes, or purpose-made pu-erh storage containers that allow minimal air exchange. Over the coming years and decades, properly stored Xiangzhuqing material will continue to develop: sweetness will deepen further, any remaining astringency will disappear entirely, and complex aged notes—dried fruit, aged wood, subtle leather—will emerge and integrate. The already-excellent body and mouthfeel will become even more viscous and coating. Check your storage quarterly for any signs of unwanted mold or off-odors, and enjoy sampling a cake occasionally to witness this beautiful transformation firsthand.

Recommended Brewing Method: Gongfu Style

Waking the Tea (醒茶, Xǐng Chá) — Essential First Step

For compressed and aged pu-erh like this 2016 Xiangzhuqing, waking the tea is crucial for unlocking its full flavor potential. The process has two stages:

1. Dry Awakening (Optional but Recommended): One to three days before brewing, gently break off your desired portion from the waffle cake using a pu-erh knife or pick. Place the loosened leaves in a clean, breathable container (unglazed clay jar, clean paper bag, or dedicated awakening vessel) at room temperature. This allows the tea to "breathe" after years of compression, releasing any storage dormancy and preparing the leaves to open fully during brewing.
2. Wet Awakening (Rinse): Before your first drinkable infusion, pour freshly boiled water over the leaves, swirl gently for 3-5 seconds, and discard this liquid immediately. This rinse serves multiple purposes: it removes any dust from storage and processing, begins hydrating the tightly compressed leaves, and primes the tea for optimal extraction. For this nine-year aged Sheng, a single rinse is typically sufficient; avoid extended soaking during the rinse to prevent washing away precious flavor compounds.

Brewing Parameters

• Tea-to-Water Ratio: 5-7 grams per 100ml of water (adjust to personal preference; start with 6g/100ml)
• Vessel: Gaiwan (preferred for clarity of flavor) or Yixing clay teapot
• Water Temperature: 95°C-100°C (203°F-212°F) — Use fully boiling water; this aged Sheng Pu-erh can handle high temperatures without becoming harsh
• Water Quality: Filtered or spring water with moderate mineral content; avoid distilled water

Infusion Times (Gongfu Method)

• Rinse: 3-5 seconds (discard)
• Infusion 1-3: 8-12 seconds
• Infusion 4-6: 12-20 seconds
• Infusion 7-10: 20-35 seconds
• Infusion 11+: 40-60+ seconds (extend as needed)

The waffle-cake leaves may require 2-3 infusions to fully open. Expect sweetness and body to peak around infusions 3-7, with pleasant lighter notes emerging in later steeps. This tea yields 12-18 quality infusions under gongfu method.

Alternative Method: Grandpa Style / Western Brewing

For casual sessions, place 3-4 grams in a large mug or tall glass, add 200-250ml of 90-95°C water, and drink as the leaves settle to the bottom. Top up with fresh hot water as you drink. While less nuanced than gongfu brewing, this method showcases the tea's fundamental sweetness and forgiving nature throughout a workday.

The Three Avoidances (三无原则, Sān Wú Yuán Zé):

1. No Foreign Odors: Pu-erh tea is highly absorbent. Store away from kitchens, spices, cleaning products, perfumes, incense, and any aromatic substances. Even prolonged storage near cardboard with strong printing inks can transfer unwanted flavors.
2. No Excess Moisture: Maintain relative humidity between 55-70%. Excessive humidity (above 75%) promotes unwanted mold and "wet storage" characteristics. If your environment is very humid, use moisture-absorbing materials (bamboo charcoal, silica packets) nearby but not in direct contact with tea.
3. No Direct Sunlight: UV radiation degrades tea leaves and accelerates stale oxidation. Store in complete darkness or opaque containers.

Additional Guidelines:

• Temperature: Maintain stable temperatures between 15-28°C (59-82°F). Avoid locations with dramatic temperature swings.
• Never Refrigerate: Refrigerators are cold, odor-rich environments entirely unsuitable for pu-erh. This tea should remain at room temperature.
• Air Circulation: Some minimal air exchange supports healthy aging. Sealed glass jars or plastic wrap are not ideal for long-term storage. Use breathable containment: clay jars, cardboard boxes lined with clean paper, or purpose-made pu-erh storage crocks.
• Isolation: If storing multiple tea types, keep different categories (Sheng pu-erh, Shou pu-erh, oolongs, etc.) in separate containers or spaces to prevent flavor cross-contamination.
• Regular Monitoring: Check your storage every few months for any signs of mold (white/green fuzzy growth), insect activity, or off-odors. Well-stored tea should smell clean, with pleasant aged character.

This 2016 Xiangzhuqing Taihua has already benefited from nine years of premium dry storage in Kunming and Xi'an. Continuing this careful stewardship will reward you with increasingly complex, smooth, and valuable tea for decades to come.