كعكة شاي بوره الخام سبعة ألوان من لينتشانغ، يونان بوزن 100 جم

• Tea Type: Sheng / Raw Pu-erh (生普洱)
• Harvest Years:2017 (Spring Season, Pre-Qingming)
• Origin Region: Lincang Prefecture, Yunnan Province, China
• Elevation: 1,800+ meters above sea level
• Processing: Sun-dried Maocha, high-temperature steamed, hand-pressed (Shǒu Gōng Yā Zhì, 手工压制)
• Producer/Brand: Xinxiang Tea Factory (鑫象牌)
• Packaging Options: Single 100g mini tea cake, Tong (筒) of 7 cakes × 100g = 700g total (wrapped in seven different colored papers)
• Maturity Stage: Early Aged (5-10 years) — Currently drinking well with balanced bitterness transformation; suitable for further aging 15-20+ years under proper conditions.
• Storage Condition: Dry Storage (Gān Cāng, 干仓) — Stored in professional warehouses in Kunming and Xi'an. Guaranteed clean, free from off-flavors, mustiness, or humidity damage.

Dry Leaf: Appearance & Aroma

• Compression: Moderately tight press with visible leaf structure; edges show slight loosening from age—ideal for easy separation without damaging leaves.
• Surface Color: Dark olive-green with golden-brown tips; some silvery buds visible indicating early spring harvest quality.
• Dry Aroma: Clean, herbal sweetness with notes of dried apricot, hay, and a subtle floral lift reminiscent of orchid. A faint honeyed undertone indicates proper dry-storage transformation.

Wet Leaf (After Brewing)

• Leaf Color: Vibrant yellow-green to amber-green; remarkable freshness retained despite 5-10 years of age.
• Leaf Integrity: Predominantly whole leaves and buds; minimal breakage confirms careful hand-processing.
• Wet Aroma: Intensified floral bouquet (think jasmine, wild honey), layered with vegetal notes of steamed greens and a warm, bready sweetness.

Liquor Color

• Visual: Bright amber to deep gold, with excellent clarity and a slight oily sheen—a signature of well-aged, dry-stored sheng pu-erh.

Mouthfeel

• Texture: Medium-bodied with a silky, slightly oily quality that coats the palate evenly.
• Astringency: Present but well-integrated; transforms quickly into a pleasant tingling sensation.
• Huí Gān (回甘 / Returning Sweetness): Pronounced and long-lasting; sweetness rises from the throat within seconds and persists for several minutes.
• Shēng Jīn (生津 / Salivation): Strong salivary response, particularly along the sides of the tongue—a hallmark of quality high-altitude raw pu-erh.
• Durability: Highly brew-resilient; maintains flavor complexity through 12-15 infusions.

Empty Cup & Finish

• Empty Cup Aroma (Gōng Dào Bēi Xiāng, 公道杯香): Lingering honey-sweetness with faint floral and herbal notes; aroma persists 3-5 minutes.
• Finish: Long, clean, and evolving. Initial sweetness gives way to a cooling, almost minty sensation in the throat—a sign of well-processed early-aged sheng.

Body Sensation & Chaqi (茶气)

• Physical Sensation: Gentle warming across the chest and upper back; some drinkers report light perspiration on the forehead after 4-5 cups—a classic response to authentic high-mountain raw pu-erh.
• Mental Effect: Calm alertness without jitteriness; promotes focused clarity.
• Chaqi Intensity: 3.5/5 — Moderate to strong. This tea offers a noticeable body response without overwhelming intensity, making it accessible for newer drinkers while still satisfying experienced enthusiasts.

Aging Potential & Future Flavor Evolution

This tea is currently in its early-aged sweet spot—the initial green astringency has softened, but vibrant fruit and floral notes remain intact. With continued dry storage:

• 5-10 more years: Expect honey and floral notes to deepen; light woody and leather undertones will emerge.
• 15-20+ years: Full transformation into a mature sheng profile: dried plum, aged wood, camphor, and complex mineral sweetness.

Storage Tip: Maintain dry, odor-free conditions (60-70% humidity, 20-28°C) away from direct sunlight. Avoid refrigeration. Under proper conditions, this tea will continue improving for decades.

What does this raw pu-erh taste like, and how does the flavor develop through multiple infusions?

This Lincang raw pu-erh delivers a multi-layered tasting experience that evolves beautifully across sessions. The first few infusions open with bright, floral top notes—think honeysuckle and dried apricot—supported by a clean, mineral-driven freshness characteristic of high-altitude Yunnan tea. As you progress through the mid-session infusions (steeps 4-8), the flavor deepens into warm honey, toasted grain, and subtle green apple, with the astringency mellowing into a pleasant, mouth-coating texture. The late infusions reveal the tea's base notes: gentle woodiness, lingering florals, and a persistent sweetness that rises from the back of the throat (Huí Gān). What makes this tea particularly enjoyable is its durability—it remains flavorful and complex through 12-15 steeps, making it exceptional value for extended sessions. The 5-10 years of dry storage have softened the tea's youthful sharpness while preserving its vibrancy, offering a balanced profile that appeals to both newcomers and seasoned sheng drinkers.

Is this tea suitable for aging, and how will it change over time?

Absolutely—this raw pu-erh is an excellent candidate for long-term aging. Built from high-altitude Pre-Qingming spring material and carefully hand-pressed, the leaf integrity and quality provide a strong foundation for transformation. Currently at 5-10 years old, it sits in what collectors call the "early aged" phase: the aggressive green bitterness has receded, sweet floral notes dominate, but the tea retains enough structure and activity to evolve further. If stored properly in a clean, dry environment (no odors, no humidity extremes, no direct sunlight), you can expect the floral and honey characteristics to gradually give way to deeper notes of dried stone fruit, aged wood, and subtle camphor over the next 10-20 years. The 100g mini cake format is particularly practical for aging—you can set aside several cakes, open one periodically to track development, and still keep others sealed for future decades. This is a tea that genuinely rewards patience.

Why does dry storage matter, and how can I be sure this tea was properly stored?

Dry storage (Gān Cāng, 干仓) is critical for raw pu-erh because it produces a cleaner, more nuanced aging trajectory. Unlike traditional wet storage (Shī Cāng, 湿仓), which uses high humidity to accelerate fermentation—often resulting in musty, earthy, or "storage" flavors—dry storage allows the tea to transform slowly through natural oxidation and microbial activity while retaining its original character. This tea was stored in professional warehouses in Kunming and Xi'an, two cities renowned in the Chinese tea industry for optimal dry-storage conditions: moderate humidity, stable temperatures, and clean air. The proof is in the cup—you will find no off-putting dampness, no musty basement notes, and no chemical or foreign odors. The dry leaf smells clean and sweet; the liquor is bright and transparent rather than cloudy. What you experience is pure Lincang terroir, gracefully aged.

Is the 100g mini cake a good format for someone new to raw pu-erh?

The 100g mini cake is one of the best formats for pu-erh exploration. Traditional pu-erh cakes (bǐng, 饼) typically weigh 357g or more—a significant commitment if you are unsure whether you will enjoy a particular tea. The mini cake solves this problem elegantly: it provides enough tea for multiple sessions (approximately 15-20 brewing sessions at 5-7g per session), allowing you to thoroughly understand the tea's character, track how it tastes on different days, and practice your brewing technique. It is also ideal for building a diverse collection without large financial outlay—you can try several different origins, ages, and styles rather than investing heavily in a single cake. For gift-giving, the seven-cake "Seven Colors" set adds visual appeal and variety, making it a memorable introduction to pu-erh culture for tea-curious friends or family.

Brewing Parameters

Recommended Method: Gongfu Style (功夫泡)

Equipment:

• Gaiwan (盖碗) or Yixing clay teapot: 100-150ml capacity
• Fair cup (Gōng Dào Bēi, 公道杯) for decanting
• Tasting cups

Brewing Steps

Step 1: Waking the Tea (Xǐng Chá, 醒茶) — Essential for Compressed Aged Pu-erh

Before brewing, "wake" your tea to reactivate its aromatics and prepare the leaves for optimal extraction:

• Break the cake: Gently pry 5-7g of tea from the cake using a pu-erh knife or pick. Insert at an angle to separate layers without crushing leaves.
• Air awakening (optional, recommended): Place the broken tea in an open container for 1-2 hours (or overnight for very aged teas) to let it breathe and release any residual storage notes.
• Rinse awakening: Pour 95-100°C water over the leaves, let sit for 5-10 seconds, then discard. This opens the compressed leaves and removes surface dust. For aged sheng (5+ years), a second quick rinse may further enhance clarity.

Step 2: Core Brewing Parameters

• Tea Amount: 5-7g per 100ml of water
• Water Temperature: 95°C-100°C (near boiling; use fully boiling water for aged sheng to maximize extraction)
• Water Quality: Filtered or spring water is strongly recommended; avoid distilled or heavily chlorinated tap water, which can flatten the tea's complexity

Step 3: Infusion Times

Adjust steeping duration as the session progresses to maintain balanced extraction:

• 1st–3rd Infusions: 10-15 seconds — Quick steeps allow the compressed leaves to open gradually; flavors will be bright and floral
• 4th–6th Infusions: 15-20 seconds — The tea reaches its peak complexity; expect fuller body and deeper honey-sweetness
• 7th–10th Infusions: 20-30 seconds — Flavors mellow into warm, woody, and mineral notes; astringency softens further
• 11th Infusion and Beyond: 30-60+ seconds — Extend steeping time as needed to draw out remaining sweetness and subtle base notes

Personal preference matters: shorter steeps yield lighter, more delicate cups; longer steeps produce fuller body and more intense flavor.

Step 4: Number of Infusions

This tea is highly durable due to its quality leaf material and careful processing. Expect 12-15 quality infusions from a single session. Experienced brewers may extend sessions to 18+ steeps by gradually increasing steep time.

Alternative Brewing: Western Style

If you prefer a simpler, more familiar approach:

• Tea Amount: 3-4g per 200-250ml of water
• Water Temperature: 95-100°C
• Steeping Time: 2-3 minutes per infusion
• Expected Yield: 3-5 flavorful infusions

Note: While Western-style brewing is convenient, Gongfu brewing is strongly recommended to experience the tea's full complexity, layered evolution, and exceptional durability.

Storage Recommendations

The Three Principles of Pu-erh Storage (三无原则):

1. No Foreign Odors (无异味): Pu-erh absorbs surrounding aromas easily. Store away from kitchens, spices, perfumes, cleaning products, and other teas (especially scented varieties). Dedicate a storage space exclusively for pu-erh.
2. No Excess Moisture (无潮湿): Maintain moderate humidity (60-70% RH). Too dry (below 50%) halts aging; too humid (above 80%) risks mold. Use a hygrometer to monitor conditions. Avoid basements, bathrooms, or areas prone to condensation.
3. No Direct Sunlight (无阳光直射): UV exposure degrades tea compounds and accelerates unwanted oxidation. Store in a dark or dimly lit space; opaque containers or closed cabinets work well.

Additional Storage Guidelines:

• Temperature: Room temperature is ideal (20-28°C / 68-82°F). Avoid extreme fluctuations.
• Ventilation: Gentle airflow supports healthy aging. Avoid airtight sealed containers that prevent any air exchange, but also avoid excessively drafty areas.
• Container Options: Keep tea in its original cotton paper wrapper inside a cardboard box, or use unglazed clay jars (Zǐ Shā Guàn, 紫砂罐) designed for pu-erh storage.

Critical Warning: Do NOT refrigerate or freeze pu-erh tea. Cold storage halts the aging process entirely, introduces condensation risk when removed, and may impart refrigerator odors. Pu-erh is a living tea that requires ambient conditions to evolve.

Long-Term Aging Note: For serious collectors planning 10+ years of storage, consider dedicating a closet or cabinet in a climate-controlled room. Group similar teas together (sheng with sheng, shu with shu) to create a stable microenvironment. Check periodically for any signs of unusual odor or visible mold, though properly dry-stored tea rarely encounters issues.