2013 ييوو شينغ بوير | عمر تخزين فضفاض 10 سنوات، كعكة مضغوطة يدويًا بوزن 100 جم

• Tea Type: Sheng Pu-erh (Raw Pu-erh / 生普洱茶)
• Material Harvest Year: 2013 Spring Tea (一芽二三叶, yī yá èr sān yè — one-bud-two-to-three-leaf picking)
• Pressing Year: 2023 (hand-pressed using traditional stone molds after ten years of loose-leaf aging)
• Current Equivalent Age: Approximately 12 years (10 years loose + 2 years pressed)
• Origin Region: Yiwu Tea Region, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province — first among the Ancient Six Great Tea Mountains (古六大茶山)
• Specific Village Blend:Mahei (麻黑) — honey sweetnessGuafengzhai (刮风寨) — wild eleganceLuoshuidong (落水洞) — floral complexityWangong (弯弓) — ancient forest depth
• Elevation: 1,400–1,800 meters (prime Yiwu ancient-tree growing altitude)
• Processing Method: Traditional Yunnan sun-dried green tea (晒青茶, shài qīng chá); ten-year dry storage as loose leaf (2013–2023); hand-pressed with traditional stone molds (2023)
• Leaf Appearance: "Yiwu tendon tea" (易武筋条茶) — long, slender, dark black with glossy oil sheen; classic ancient-tree morphology
• Net Weight: 100g compressed cake
• Maturity Stage: Mid-Maturity Sheng (10–12 year equivalent) — past harsh astringency, entering honeyed sweetness phase; vibrant and energetic with elite long-term potential
• Storage Condition: Premium Dry Storage (干仓, gān cāng) — Kunming and Xi'an climate-controlled warehouses; clean, slow transformation; absolutely no musty notes, off-flavors, or humidity damage
• Aging Potential: Elite — 30-50 year transformation runway; Yiwu ancient-tree genetics are legendary for sustained evolution without degradation
• Current Drinkability: Excellent for immediate enjoyment — smooth, sweet, layered complexity; no further aging required, but massively rewarding if cellared

Dry Leaf Appearance & Aroma

The compressed cake reveals classic Yiwu "tendon tea" structure — long, slender, dark black leaves with a glossy oil sheen that catches light like polished obsidian. The dry aroma is contained and refined (含蓄雅致, hán xù yǎ zhì) — orchid blossoms, honeysuckle, brown sugar, and sweet cream emerge gently rather than aggressively. This is fragrance integrated into the tea's structure, not superficial top-notes that disappear after the first steep. Subtle undertones of autumn hay, light camphor, and mineral stone hint at the decade of transformation within.

Wet Leaf Appearance & Aroma

After brewing, the leaves unfurl to reveal their ancient-tree origins — large, intact, supple leaves with visible cellular structure and no signs of over-processing or damage. The wet leaf aroma intensifies the honeyed-floral character, adding notes of dried longan, white peach, and a whisper of aged wood. The fragrance is described in Chinese as "neither floating nor exaggerated" (不飘不张, bù piāo bù zhāng) — meaning each aromatic layer is embedded deeply, revealing itself gradually across multiple infusions rather than front-loading and fading.

Liquor Color

Honey-amber with oil-rich luminosity (蜜黄油亮, mì huáng yóu liàng) — bright, clear, glossy. The liquor catches light with an almost viscous shimmer, indicating both proper dry-storage conditions and active enzymatic transformation. This mid-range amber depth confirms genuine 10+ year aging character without the darkness that would suggest humidity acceleration. Expect gradual deepening toward amber-cognac over the next decade, eventually reaching rich mahogany-red while maintaining brilliant clarity — the hallmark of quality Yiwu and pristine storage.

Texture & Mouthfeel

Thick, silky, almost viscous (汤质细腻稠厚, tāng zhì xì nì chóu hòu) — this tea drinks like liquid velvet. The mouthfeel is full-bodied, coating the entire palate with oily richness. Astringency is minimal and refined; ten years of loose-leaf aging mellowed any harshness typical of young Sheng. The texture is exceptionally rounded and comfortable — no sharp edges, no drying tannins, just pure silk-smooth sensation that invites steep after steep. With continued aging, expect increasing oil-rich density approaching syrupy viscosity.

Flavor Profile

Primary Notes: Honeyed sweetness (口感甜润, kǒu gǎn tián rùn) — imagine wildflower honey blended with brown sugar and a touch of sweet cream. This sweetness is Yiwu's signature, full-bodied without cloying heaviness.

Secondary Notes: Mineral backbone — wet river stone, autumn forest floor, a grounding earthiness that anchors the sweetness and speaks to Yiwu's terroir.

Tertiary Notes: Fruit depth — dried longan, white peach, hints of apricot emerge in mid-palate, adding complexity without overwhelming the honeyed core.

Layering: Flavors unfold in distinct phases (层次分明, céng cì fēn míng) rather than arriving as a flat, one-dimensional profile. Each steep reveals different facets; this is tea that rewards attention and patience.

Cleanliness: Absolutely no off-notes, mustiness, or storage compromise. Twelve years of dry storage delivered transformation without contamination — this tea tastes exactly as premium aged Yiwu should.

Empty Cup Aroma (挂杯香, Guà Bēi Xiāng)

After emptying your cup, bring it to your nose while still warm. The lingering fragrance is honeyed and floral with an emerging aged-wood sweetness — dried orchid, caramelized sugar, a whisper of sandalwood. This persistent empty-cup aroma is a reliable indicator of ancient-tree material quality and proper aging; lesser teas leave little to no trace.

Finish & Aftertaste

Returning Sweetness (Huigan, 回甘): Immediate and persistent — sugar floods your mouth 15-20 minutes after swallowing. This is not subtle; it's the kind of huigan that makes you pause conversation to notice.

Throat Resonance (Houyin, 喉韵): Deep and satisfying — the sensation extends well into your throat, not merely coating the surface palate. This "throat rhyme" is a hallmark of quality aged Yiwu, indicating genuine ancient-tree genetics and proper transformation.

Aftertaste Character: Sweet honey-floral notes with mineral coolness persist long after the cup is finished. With continued aging, expect 20-30 minute sweet return with multiple waves; flavors morph across time rather than fading linearly.

Brewing Endurance: Exceptional longevity (经久耐泡, jīng jiǔ nài pào) — easily 12-15 Gongfu infusions with sustained quality. Late steeps remain sweet and complex, never watery or flat. Ancient-tree genetics shine in prolonged steeping capacity.

Body Sensation (Chaqi, 茶气)

Physical Warmth: Gentle heat spreading through your chest and upper back, radiating outward with each steep.

Mental Clarity: Focused alertness without jitters or anxiety — the caffeine presence is smooth, not jagged.

Energizing Calm: Simultaneously relaxing and invigorating — a paradox unique to quality aged Sheng Pu-erh.

Digestive Ease: Stomach feels settled and comfortable; Yiwu is traditionally valued for its gentleness compared to more aggressive Pu-erh regions.

Overall Chaqi Profile: Strong and comfortable (茶气足、体感舒适, chá qì zú, tǐ gǎn shū shì). This is the kind of body sensation that stops your afternoon and invites presence. With continued aging, expect chaqi to intensify into what collectors describe as "softness concealing strength fully realized" — gentle yet formidable, the Queen in her mature power.

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

This 2013 Yiwu delivers a layered sensory experience that Western palates often compare to liquid honey meeting forest terroir. The primary flavor is honeyed sweetness — think wildflower honey blended with brown sugar and a touch of sweet cream, full-bodied yet never cloying. Beneath this sweetness lies a mineral backbone reminiscent of wet river stone and autumn forest floor, grounding the brightness with earthy depth. Tertiary fruit notes — dried longan, white peach, hints of apricot — add complexity in the mid-palate. The finish is where Yiwu truly distinguishes itself: waves of returning sweetness flood your mouth for 15-20 minutes after swallowing, accompanied by deep throat resonance that lingers long after the cup is empty. There is no bitterness, no harsh astringency, no off-notes — just clean, layered, honeyed elegance that unfolds differently across each of the tea's 12-15 quality infusions.

Q2: What does "old material, new pressing" mean, and why does it matter?

"Old material, new pressing" (老料新压, lǎo liào xīn yā) refers to the rare practice of aging tea leaves in loose form for an extended period before compressing them into cakes. Most Pu-erh is pressed into cakes immediately after processing, then aged in compressed form. This tea took a different path: 2013 spring leaves were stored loose in dry warehouses for ten full years before being hand-pressed in 2023. Why does this matter? Loose-leaf storage maintains greater surface area and oxygen exposure, allowing more active and even transformation than compressed tea experiences. The result is a tea that has achieved mid-aged character (honeyed smoothness, minimal astringency) while retaining the structural vitality and transformation potential typically found in much younger pressed cakes. You're essentially acquiring 12-year taste with decades of aging runway ahead — a combination that traditional immediate-pressing cannot achieve. This approach requires significant patience and capital from producers, which is why it remains rare in the marketplace.

Q3: How does this tea's aging potential compare to other Pu-erh, and how should I approach it?

Yiwu ancient-tree genetics are legendary in the Pu-erh world for their sustained transformation capacity — well-stored examples can evolve beautifully for 30-50 years without degradation. This particular tea, with its "old material, new pressing" advantage, occupies an especially compelling position: it has already passed through the harsh greenness of youth (which can take 7-10 years for traditionally pressed cakes), entering its honeyed sweetness phase, yet retains the vitality for decades of continued evolution. We recommend a staged approach: drink 30g over the next year to establish an intimate sensory baseline; sample another portion periodically over the following 3-5 years to track transformation; age the remainder untouched to 2035 or beyond for peak aged Yiwu experience. By 2030, expect deeper caramelized sugars and aged wood notes; by 2035, medicinal complexity and profound body sensation; by 2040, the kind of museum-quality aged Yiwu that commands collector prices and rarely appears on the open market.

Q4: I'm new to Sheng Pu-erh — is this tea appropriate for beginners, or is it better suited to experienced drinkers?

This tea is actually exceptionally approachable for newcomers while remaining deeply rewarding for experienced collectors — a rare combination. Here's why: many young Sheng Pu-erh teas present challenging astringency and bitterness that can overwhelm palates unfamiliar with the category. This 2013 Yiwu, with its twelve years of equivalent aging, has mellowed past that harsh phase into honeyed smoothness. The flavor profile — wildflower honey, brown sugar, stone fruit — translates easily to Western taste expectations. The mouthfeel is silky and comfortable, never aggressive. However, the tea's complexity, exceptional huigan (returning sweetness), deep throat resonance, and pronounced body sensation (chaqi) provide layers of experience that seasoned Pu-erh drinkers will recognize as markers of serious quality. The 100g format is ideal for exploration — enough for 12-15 full Gongfu sessions without the commitment of a standard 357g cake. Consider it both an accessible gateway to aged Sheng and a reference-quality example of what the Yiwu terroir can achieve.

Gongfu Brewing Method (Recommended)

Teaware: Yixing clay teapot (ideally dedicated to Sheng Pu-erh) or porcelain gaiwan, 100-150ml capacity

Tea Amount: 6-8 grams per 100ml water (adjust to personal preference)

Water Quality: Filtered or spring water; avoid distilled or heavily chlorinated tap water

Water Temperature: 95-100°C (203-212°F) — this aged material welcomes full boiling temperature

Rinse: Pour hot water over the leaves, immediately discard. This "awakens" the compressed tea and removes any surface dust from aging. Allow leaves to rest 30 seconds before first infusion.

First Infusion: 10-15 seconds

Subsequent Infusions: Add 5-10 seconds per round. Early steeps (1-5) deliver honey-floral brightness; middle steeps (6-10) reveal mineral depth and fruit complexity; late steeps (11-15) offer mellow woody-sweet character.

Total Steeps: 12-15 quality infusions; this tea rewards patience and extended sessions

Tips for Best Results:

• Break tea gently from the cake using a Pu-erh knife or pick; avoid crushing leaves
• Pour water in a circular motion to ensure even saturation
• Decant completely between steeps; do not let leaves sit in water
• For stronger body sensation (chaqi), try slightly longer steeps and higher leaf-to-water ratio

Grandpa Style / Western Brewing (Alternative)

Tea Amount: 3-4 grams per 250-300ml

Water Temperature: 90-95°C (194-203°F)

Steeping Time: 3-5 minutes for first infusion; add 1-2 minutes for subsequent infusions

Note: While Gongfu brewing reveals this tea's full layered complexity, Western-style brewing produces a smooth, sweet, highly drinkable cup suitable for casual enjoyment. Expect 3-5 quality infusions with this method.

Cold Brewing (Summer Alternative)

Tea Amount: 5-6 grams per 500ml room-temperature or cold filtered water

Steeping Time: 8-12 hours in refrigerator

Result: A delicate, sweet, refreshing cold tea with subtle honey-floral notes; lower caffeine extraction makes it suitable for evening enjoyment

Storage Recommendations for Continued Aging

Temperature: 60-70°F (15-21°C) — stable temperature is more important than specific number; avoid fluctuations

Humidity: 55-65% relative humidity — this range supports active transformation without mold risk; consider a hygrometer for monitoring

Light Exposure: Store in complete darkness; UV light degrades tea compounds and stalls aging

Odor Isolation: Pu-erh absorbs surrounding odors readily. Store away from kitchens, spices, incense, cleaning products, perfumes, or any strong-smelling substances. Dedicated tea storage space is ideal.

Air Circulation: Some air exchange supports aging; completely sealed containers can stall transformation. Porous clay jars, cardboard boxes (original packaging), or unsealed wooden cabinets work well. Avoid vacuum-sealing.

Compression Consideration: This tea's hand-pressed density is optimized for long-term aging — not too tight to inhibit transformation, not too loose to allow excessive oxidation. No additional wrapping or rewrapping necessary.

Timeline Suggestion:

• Drink 30g within the first year to establish your personal sensory baseline
• Sample 20g between 2027-2030 to track mid-term transformation
• Age remaining 50g untouched until 2035 or beyond for peak aged Yiwu experience

Long-Term Confidence: This tea has already proven its storage resilience through twelve years of pristine dry aging in Kunming and Xi'an. Maintaining similar conditions (dry, stable, clean) will support another 30-40 years of evolution without degradation. Yiwu ancient-tree genetics are legendary for sustained transformation — this is tea you can age alongside, passing down to the next generation if desired.