{"title":"New Arrival Teas","description":"\u003cp class=\"auto-hide-last-sibling-br paragraph-u1TS5p paragraph-element br-paragraph-space\"\u003eWelcome to our New Arrival Teas collection, where every sip tells a story. Our latest offerings bring you the finest teas from around China, handpicked and crafted perfectly. Whether you are a seasoned tea lover or just beginning your journey, our new arrivals promise something special for everyone.\u003c\/p\u003e\n\u003cp class=\"auto-hide-last-sibling-br paragraph-u1TS5p paragraph-element br-paragraph-space\"\u003eEach tea in this collection is a testament to quality and tradition. From the delicate notes of white tea to the robust flavors of Fuzhuan tea, we have curated a selection that speaks to both the heart and the palate. Our teas are sourced from the most reputable gardens, ensuring every leaf is fresh and flavorful. You can taste the difference in every cup, a blend of craftsmanship and nature's bounty.\u003c\/p\u003e\n\u003cp class=\"auto-hide-last-sibling-br paragraph-u1TS5p paragraph-element br-paragraph-space\"\u003eWe believe in value without compromise. Our New Arrival Teas offer exceptional quality at prices that make luxury accessible. We understand that all, not just the few should enjoy great tea. That's why we work directly with our growers, cutting out the middleman to bring you the best at the best price. It's our way of sharing the love of tea with everyone.\u003c\/p\u003e\n\u003cp class=\"auto-hide-last-sibling-br paragraph-u1TS5p paragraph-element br-paragraph-space\"\u003eShopping with us is easy and enjoyable. Our site is user-friendly, and our customer service is always ready to help. Whether you need advice on choosing the right tea or have questions about your order, we're here. Plus, with fast shipping and a satisfaction guarantee, you can shop with confidence.\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c\/p\u003e","products":[{"product_id":"osmanthus-tea","title":"Osmanthus Tea (Gui Hua Cha 桂花茶) Caffeine Free Herbal Tea","description":"\u003cp\u003e\u003cspan\u003eOur Osmanthus Tea is made from carefully selected Osmanthus flowers from Fujian, China. Known for its light and refreshing taste, this tea offers a subtle floral aroma and hints of apricot and peach.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003eProduct Features:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cul class=\"auto-hide-last-sibling-br\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural Aroma:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe osmanthus flowers provide a gentle, sweet fragrance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelicate Flavor:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eA mild taste with notes of apricot and peach.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePure Ingredients:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMade from 100% natural osmanthus flowers, with no additives or artificial flavors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHealth Benefits:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eContains antioxidants that support digestion and skin health.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Use:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSuitable for both hot and iced tea, and can be used in desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdvanced Processing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUtilizes microwave fixation (杀青) and microwave vacuum low-temperature dynamic drying techniques to preserve the natural aroma, color, and nutrients of the osmanthus flowers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"auto-hide-last-sibling-br paragraph_48351 paragraph-element\"\u003e\n\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cul class=\"auto-hide-last-sibling-br\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e100% Natural Osmanthus Flowers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e Fujian, \u003c\/span\u003eChina\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eResealable pouch to keep the tea fresh\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOrientaleaf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"auto-hide-last-sibling-br paragraph_48351 paragraph-element\"\u003e\n\u003cstrong\u003eBrewing Instructions:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003col class=\"auto-hide-last-sibling-br\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot Tea:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAdd 1-2 teaspoons of osmanthus flowers to a cup. Pour hot water (80-90°C) over the flowers and steep for 3-5 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIced Tea:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBrew a stronger infusion with 2-3 teaspoons of flowers, steep for 5-7 minutes, then cool and serve over ice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlended Tea:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAdd 1-2 teaspoons of osmanthus flowers to your favorite tea (such as black tea, green tea, or white tea). Brew according to the instructions for the base tea, and enjoy the enhanced floral aroma and flavor.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 class=\"auto-hide-last-sibling-br paragraph_48351 paragraph-element\"\u003e\u003cstrong\u003eAdvanced Processing Techniques:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul class=\"auto-hide-last-sibling-br\"\u003e\n\u003cli\u003e\u003cspan style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"\u003e\u003cstrong\u003eMicrowave Fixation (杀青):\u003c\/strong\u003e This method ensures that the natural enzymes in the osmanthus flowers are deactivated quickly, preserving their vibrant color and fresh aroma.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"\u003e\u003cstrong\u003eMicrowave Vacuum Low-Temperature Dynamic Drying:\u003c\/strong\u003e This technique allows for gentle drying at low temperatures, which helps retain the osmanthus flowers' natural nutrients and delicate flavors.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"OrientaLeaf","offers":[{"title":"50g","offer_id":50888987017519,"sku":"H501","price":19.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/osmanthus-tea-gui-hua-cha-caffeine-free-herbal-tea.webp?v=1759059813"},{"product_id":"2023-sheng-iron-fire-lao-mane-raw-puerh-cake","title":"2023 Sheng Iron Fire Lao Man'e Raw Puerh Cake","description":"\u003cp\u003e\u003cstrong\u003eThis is not a tea for the timid — pressed from 89 cakes of 100% Lao Man'e old tree spring leaves, its legendary iron-bitter strike collapses into a wave of sweetness so powerful it will redefine what you thought transformation could feel like.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe most honest thing Lao Man'e ever does is hit you first and reward you second — with a bitterness so clean and absolute it clears the way for one of the most powerful\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuí Gān\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(回甘, Huí Gān — the returning sweetness) experiences in all of Yunnan tea.\u003c\/p\u003e\n\u003ch2 class=\"mt-6 mb-4 font-bold text-foreground\/85 text-2xl dark:border-slate-5\"\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Most Feared Bitterness in Pu-erh — and the Most Rewarding Transformation:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eA strike so immediate and commanding it converts in seconds to a tsunami of deep, lasting sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Single-Origin Old Tree Material, No Blend, No Compromise:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEvery layer of this cake is pure Lao Man'e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGǔ Shù\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(古树, Gǔ Shù — old tree) spring leaf — no decorative surface scatter, no blended filler.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnly 89 Cakes Were Ever Pressed:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThis production run is closed. When these are gone, this exact cake does not exist again.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an Dry Storage\u003c\/a\u003e — Clean, Active, No Off-Notes:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eImmediately moved north after pressing, this cake carries zero\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCāng Wèi\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(仓味 — warehouse mustiness), only a vivid, transparent liquor with full aging potential intact.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-\u003cem\u003eGǔyǔ\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(谷雨, Gǔ Yǔ) Early Spring Old Tree Harvest:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePicked in April 2023 before the Grain Rain solar term — the premium harvest window when bitterness,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eChá Qì\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(茶气, Chá Qì — the energy of the tea), and structural complexity are at their most concentrated peak.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 class=\"mt-6 mb-4 font-bold text-foreground\/85 text-2xl dark:border-slate-5\"\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere are tea villages in Yunnan that every serious collector has heard of, and then there is Lao Man'e — the village that those collectors speak about in a different tone entirely.\u003c\/p\u003e\n\u003cp\u003eLocated on Bulang Mountain (\u003cem\u003eBù Lǎng Shān\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e布朗山) in Menghai County, Xishuangbanna, Lao Man'e is one of the oldest inhabited tea villages in the region. The Bulang people who have lived here for generations did not just grow tea — they built an entire cultural identity around it, long before the first tea merchants arrived, long before\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePǔ'ěr\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(普洱) became an internationally traded commodity. The ancient trees standing in these forests are direct evidence of that continuity.\u003c\/p\u003e\n\u003cp\u003eThe spring 2023 harvest came from those trees — material picked before\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGǔ Yǔ\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(谷雨, Gǔ Yǔ), the Grain Rain solar term that falls in mid-to-late April. This pre-\u003cem\u003eGǔ Yǔ\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewindow is where Lao Man'e raw material reaches its peak structural intensity: the bitterness sharpest, the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eChá Qì\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emost concentrated, the post-swallow sweetness most dramatic. This is precisely why serious collectors track harvest timing so closely — the difference between a week's picking window can define a tea's entire aging trajectory.\u003c\/p\u003e\n\u003cp\u003eAfter\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eShā Qīng\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(杀青, Shā Qīng — the kill-green step that halts oxidation using heat) and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eRóu Niǎn\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(揉捻, Róu Niǎn — rolling to shape the leaf and open its cell structure), the leaves were\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMó Bǐng\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(摩饼 — pressed into cake form) and immediately transported to Xi'an, in northwestern China, for \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003edry storage\u003c\/a\u003e. This decision matters. Southern humid storage accelerates transformation but risks introducing\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCāng Wèi\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(仓味 — warehouse off-notes). Xi'an's dry, continental climate preserves the tea's inherent character while allowing clean, gradual aging. The liquor today is already bright gold and transparent — a sign of storage integrity.\u003c\/p\u003e\n\u003cp\u003eWe pressed 89 cakes. Not 890. Not 89 as a round number. Exactly 89 — because that is how many cakes the material allowed us to press at the standard we required.\u003c\/p\u003e\n\u003cp\u003eThe packaging shows\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eDǎ Tiě Huā\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(打铁花) — an ancient Chinese intangible cultural heritage performance in which molten iron heated to 1,600°C is struck and shattered into the night sky, erupting into a cascade of white-hot sparks. We chose this image deliberately. The moment this tea meets your tongue, the parallel is immediate: an absolute, uncompromising force — then, in seconds, a sky full of light.\u003c\/p\u003e\n\u003ch2 class=\"mt-6 mb-4 font-bold text-foreground\/85 text-2xl dark:border-slate-5\"\u003e\u003cstrong\u003eReady to Start Your Shou\/Ripe Pu-erh Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProvenance you can verify:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLao Man'e village, Bulang Mountain, Menghai County, Yunnan — one of the most documented and respected single-origin addresses in the Pu-erh world.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb data-path-to-node=\"6,0\" data-index-in-node=\"0\"\u003eStorage transparency you can trust:\u003c\/b\u003e Learn about our Xi'an dry storage warehouse environment, climate logs, and aging philosophy \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003ehere\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo guesswork on material integrity:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e100%\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGǔ Shù\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(古树) spring leaf, single-origin, one cake-type only. What you see on the surface is exactly what the entire cake is made of.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOnly 89 cakes exist. Once sold, this production is gone for good.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIf you have been waiting for a Lao Man'e cake that does not hedge — one that commits fully to the bitterness-to-sweetness transformation that defines this village — this is it. Add to cart now.\u003c\/p\u003e","brand":"西安岁时","offers":[{"title":"30g Sample","offer_id":57994871734575,"sku":null,"price":15.49,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":57994871767343,"sku":null,"price":147.5,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58063459221807,"sku":null,"price":909.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2023-iron-fire-lao-mane-raw-puerh-tea-cake-wrapper.jpg?v=1779814778"},{"product_id":"fuding-bai-mu-dan-white-tea-cake-spring-2023-silk-ray","title":"White Silk Ray — Fuding Bai Mu Dan White Tea Cake, Spring 2023","description":"\u003cp\u003e\u003cstrong\u003ePressed from just twenty sun-dried Qingming cakes out of Guanyang, Fuding — this Bai Mu Dan sits exactly between Silver Needle's crystalline freshness and Shou Mei's honeyed depth, and somehow holds both at once.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA tea that is bright and sweet in the same breath — sun-dried, unhurried, and pressed into just twenty cakes from the heart of Fuding.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrom Guanyang, Fuding — Where White Tea Was Born.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFuding is the protected origin of Chinese white tea, and Guanyang 管阳 is one of its most respected growing areas. This is not a generic white tea. This is the real thing, from the source.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfectly Balanced Between Freshness and Sweetness.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMost white teas lean one way — either the green brightness of Silver Needle or the deep honey of Shou Mei. This Bai Mu Dan holds both at once. Fresh on the first sip. Sweet on the last. Balanced throughout.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSun-Dried, Unmanipulated — The Leaf Decides.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eNo heat. No shaping. The leaves are laid out under the Fujian sun and left alone. This is white tea as it has always been made in Fuding — minimal intervention, maximum expression.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring 2023 Qingming Harvest — Peak Quality Window.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHarvested around Qingming Festival (清明, Qīng Míng), the most prized picking season in Chinese tea culture. Young buds, cool air, slow growth. You cannot recreate this timing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnly Twenty Cakes Exist.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThis is not a marketing number. Twenty cakes were pressed on May 3, 2023. When they are gone, this particular tea — this specific harvest, this exact year — is gone with them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLoose-Pressed for Long-Term Aging — Not a Display Piece, a Living Tea.\u003c\/strong\u003e\u003cspan\u003e Unlike iron-compressed white tea cakes that prioritize shelf appearance, this cake is pressed at lower pressure intentionally. The looser structure allows oxygen to continue interacting with the leaf over time, enabling a cleaner and more even transformation (陈化, Chén Huà) as the cake ages. It is designed to be drunk now and to keep evolving for years.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWhite tea begins in Fuding. That is not a slogan — it is history. For centuries, the farmers of Fuding, Fujian have been producing white tea using the same fundamental method: pick the leaf, lay it in the sun, let it dry. No fixation (杀青, Shā Qīng). No rolling (揉捻, Róu Niǎn). No added heat. The process is almost radical in its restraint.\u003c\/p\u003e\n\u003cp\u003eThe Bai Mu Dan (白牡丹, Bái Mǔ Dān) — literally \"White Peony\" — sits at the center of the white tea family. Above it is the Silver Needle (白毫银针, Bái Háo Yín Zhēn), prized for its singular buds and crystalline freshness. Below it is Shou Mei (寿眉, Shòu Méi), broader-leafed and deeply honeyed. Bai Mu Dan is picked as one bud with two young leaves — a structure that gives it range. It carries both the fragrance of the bud and the body of the leaf, and in a well-made batch, neither wins. They balance each other.\u003c\/p\u003e\n\u003cp\u003eThis particular cake comes from Guanyang (管阳), one of the core growing townships within the Fuding region. The area sits at altitude, with mineral-rich soil and the kind of mountain air that slows the growth of the leaf and concentrates its character. Harvested in late March 2023, around Qingming Festival — the most prized picking window in the Chinese tea calendar — the leaves were left to wither naturally under the Fujian sun, then compressed into cake form on May 3, 2023.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe pressing pressure was kept deliberately light. Unlike densely compressed iron-disc cakes (铁饼, Tiě Bǐng), this cake retains a loose, open structure — you can see the individual leaves and buds clearly on the surface without effort. This is not an accident of craft. A looser compression means the leaf continues to breathe after pressing, allowing the transformation process (陈化, Chén Huà) to proceed more evenly and cleanly over time. If you choose to age this cake, the structure is already working in your favor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe named it Silk Ray for two reasons. First, for the sunlight that makes this tea possible — the long, slow drying under open sky that is the defining act of white tea production. And second, for the texture it leaves behind in the cup: smooth, luminous, and lingering, like a ray of light moving through something fine.\u003c\/p\u003e\n\u003cp\u003eAfter production, the cakes were transported immediately to Xi'an for dry storage (干仓, Gān Cāng) — a controlled, low-humidity environment that preserves the tea's clarity and allows for clean, natural aging over time.\u003c\/p\u003e\n\u003cp\u003eTwenty cakes were pressed. No more. If you have been looking for a Fuding Bai Mu Dan that is genuinely traceable, genuinely limited, and genuinely made with care — this is that tea.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Buy From Us\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eEvery cake is traceable to a specific harvest date, a specific township, and a specific pressing date. No vague sourcing claims.\u003c\/li\u003e\n\u003cli\u003eDry-stored in Xi'an under controlled conditions — clean, odor-free, no humidity exposure. Learn more about our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003estorage.\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eWe only offer what we trust, drink, and love. That is not a tagline. It is our buying policy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOnly 20 cakes were ever pressed. Once they are gone, this harvest is gone.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIf this tea speaks to you, this is the moment to decide.\u003c\/p\u003e","brand":"西安岁时","offers":[{"title":"100g cake","offer_id":58146404073775,"sku":null,"price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-silk-ray-fuding-bai-mu-dan-white-tea-cake-front.jpg?v=1783394790"},{"product_id":"2006-aged-raw-pu-erh-tea-cake-dry-stored-sheng-mengku-kaiyuan-reserve","title":"Kaiyuan Reserve · 2006 Aged Raw Pu-erh Tea Cake","description":"\u003cp\u003e\u003cem\u003eRaw pu-erh aged for twenty years in China's northwest dry inland city — pressed only once, to mark two decades of patience. This is what clean, unhurried aging actually tastes like.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTwenty years of quiet, unhurried aging in Xi'an's dry northern air — and then, finally, pressed into a single cake to mark the occasion.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenuinely 20-year-aged raw material, not \"vintage-labeled\"\u003c\/strong\u003e —\u003cstrong\u003e \u003c\/strong\u003ethe 2006 spring harvest date is documented and traceable.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXi'an dry storage: \u003c\/strong\u003eone of the cleanest aging environments in China — zero musty off-notes, zero cang wei (仓味, storage odor), just pure tea character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA once-in-a-generation release pressed to commemorate a supplier's 20th anniversary \u003c\/strong\u003e— when the stock is gone, it is gone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMengku Large-Leaf Arbor spring material: \u003c\/strong\u003ea high-grade seasonal harvest, rich in polyphenols and with exceptional aging potential.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand stone-pressed at moderate compression \u003c\/strong\u003e— the cake breathes as it ages, and breaks apart cleanly for every brew.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eIn April 2006, a small team running a tea business in Xi'an purchased their first significant lot of raw pu-erh material. They had just registered their company. The tea was Mengku large-leaf arbor spring harvest — one-bud-two-to-three-leaves (一芽二三叶, Yī Yá Èr Sān Yè), selected from arbor trees in the Mengku tea region of Lincang, Yunnan. They were not planning to press it right away. They set it aside.\u003c\/p\u003e\n\u003cp\u003eThen they kept setting it aside.\u003c\/p\u003e\n\u003cp\u003eThe material sat in a dedicated dry storage space in Xi'an — not in a humid southern warehouse, not in a controlled-humidity chamber, but in the naturally dry air of a landlocked northern Chinese city sitting just above the Qinling Mountains. Xi'an winters routinely drop to 50% relative humidity for months. Summers are warm but not wet. The tea aged slowly, without being pushed.\u003c\/p\u003e\n\u003cp\u003eTwenty years passed.\u003c\/p\u003e\n\u003cp\u003eBy 2025, when the team marked their company's twentieth anniversary, they looked back at that original 2006 lot and made a decision: press it now, while it is still in its prime aging window. Press it by hand, using a stone mold, following the traditional compressed-cake method that has been used for centuries. Do not rush it. Do not over-compress it.\u003c\/p\u003e\n\u003cp\u003eThe result is what you are looking at: a round, well-structured 357g cake with clearly visible leaf strands, an oily, golden-brown surface, and a compression that is firm but not tight — exactly what you want in a cake intended for further aging or immediate drinking.\u003c\/p\u003e\n\u003cp\u003eThis is not a tea that has been warehoused in a humid southern facility and then sold as \"aged.\" The dry Xi'an environment means the tea has changed at its own pace. The origin character — the natural sweetness and florality of Mengku large-leaf material — is still present and recognizable, now layered with the deeper notes that twenty years of slow transformation produce. You can taste where the tea came from. You can also taste the time.\u003c\/p\u003e\n\u003cp\u003eThe story behind this tea is straightforward: a supplier kept their best material for twenty years because they believed in it. They opened the warehouse to mark an anniversary. That is the entire story. There is no elaborate mythology here — just patience, a dry northern city, and a good spring harvest that was worth waiting for.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Buy Now\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis cake was pressed in a single, limited production run in March 2025. The raw material quantity is fixed. Once this lot sells through, there will be no restock — the same 2006 Mengku dry-stored material will not exist again.\u003c\/p\u003e\n\u003cp\u003eTwo trust points worth noting: the production date on the wrapper reads March 19, 2025, and the raw material date is documented as April 2006. Both dates are printed on the back label. The standard this cake is produced to is GB\/T22111 — the national standard for pu-erh tea in China.\u003c\/p\u003e\n\u003cp\u003eThe cake is available as a full 357g cake or a 30g sample for those who want to brew it before committing.\u003c\/p\u003e\n\u003cp\u003eIf you have been looking for a dry-stored aged sheng puerh that is clean, traceable, and reasonably priced for its age — this is it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShop the 357g cake or the 30g sample below. Limited stock. No reorder.\u003c\/strong\u003e\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58149336678703,"sku":null,"price":20.15,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58149336711471,"sku":null,"price":199.95,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58149336744239,"sku":null,"price":1325.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-kaiyuan-reserve-2006-aged-raw-puerh-tea-cake-front.jpg?v=1783494278"},{"product_id":"2022-mang-fei-ripe-pu-erh-tea-loose-leaf-dry-stored","title":"Mang Fei 2022 Loose Leaf Ripe Pu-erh Tea","description":"\u003cp\u003e\u003cem\u003eFrom the mineral-rich mountains of Mang Fei 忙肺 — one of Lincang's four most celebrated tea origins — comes a 2022 ripe pu-erh loose leaf that delivers a rare combination: the bold, viscous body Mang Fei is legendary for, kept immaculately clean by years of dry storage in Xi'an, free of any musty or off-notes, and ready to drink right now or age with confidence.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA single-origin ripe pu-erh tea from one of Yunnan's most celebrated mountain villages, kept clean and vibrant through dry storage — no off-notes, no compromise.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMang Fei Single-Origin: The Boldest Body in Lincang\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— Pure, traceable raw material from one of Yunnan's four most prized origins, delivering a viscous, coating mouthfeel no blended tea can replicate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnpressed Loose Leaf: The Original Leaf, Intact\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— Never steamed or compressed, every large, silver-tipped Mang Fei leaf retains its full structure, releasing flavor evenly and instantly with no need for a tea pick.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXi'an Dry Storage: Clean Cup Guaranteed\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— Stored in northern China's \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003enaturally dry air\u003c\/a\u003e since production, with zero musty or cellar notes — what you taste is only the tea itself.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Lincang Signature Finish\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— A fleeting, measured bitterness dissolves within seconds, giving way to a persistent salivation and throat-coating sweetness that defines great Lincang ripe pu-erh.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrink Now or Age Further\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— Already smooth and approachable in 2022, with a clear aging trajectory toward deeper wood, camphor, and aged sweetness over the coming years.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eMang Fei 忙肺 is not a name you will find on most tea maps sold outside China. It sits in the western edge of Yongde County, Lincang City, Yunnan Province — a small village at elevations between 1,800 and 2,100 meters, close to the Myanmar border, accessible only by mountain roads that become treacherous in the rainy season. Alongside Bing Dao, Xi Gui, and Ma An Shan, Mang Fei is recognized as one of the four flagship tea origins of Lincang, and among serious pu-erh collectors in China and Taiwan, it has been respected for decades.\u003c\/p\u003e\n\u003cp\u003eThe reason Mang Fei produces tea with such a distinctive character comes down to geology. The terrain of this part of Yunnan was once seabed, uplifted by the ancient collision of the Indian and Eurasian tectonic plates. That history left the soil rich in alkaline minerals — calcium, potassium, and the limestone beneath the red clay. Plants that grow in this kind of soil tend to be full-bodied. The tea trees of Mang Fei are no exception. Their leaves are large, thick, and high in internal compounds, and that richness carries directly into the cup: a viscous body, strong salivation, and an intensity of flavor that fills the entire mouth.\u003c\/p\u003e\n\u003cp\u003eThe 2022 material was processed through wet-pile fermentation (渥堆发酵, Wo Dui Fa Jiao) — the traditional method by which raw pu-erh leaf is transformed into ripe pu-erh through a controlled microbial fermentation process — and then left unpressed. This decision to keep the tea as loose leaf rather than compressing it into cakes is deliberate and meaningful. The high-temperature steam used in cake pressing would have flattened the leaf structure and altered the flavor profile. By skipping that step, the tea retains the full, upright appearance of the Mang Fei large-leaf cultivar: fat, distinct strips with visible silver tips, carrying their aroma and internal compounds intact.\u003c\/p\u003e\n\u003cp\u003eAfter production, the tea was transported directly to Xi'an for storage, where it has remained since. Xi'an sits at the geographic center of mainland China, north of the Qinling Mountains, and its climate is naturally dry, with low relative humidity across most of the year. This is not an artificially climate-controlled environment; it is simply a clean, dry space in a dry city. The effect on ripe pu-erh is clear: the initial fermentation odor (堆味, Dui Wei) that is normal in freshly produced shou pu-erh dissipates cleanly and completely, without being replaced by the damp, cellar-like storage character (仓味, Cang Wei) that can develop in more humid southern environments. The result is a tea that tastes exactly like what it is: Mang Fei ripe pu-erh, and nothing else.\u003c\/p\u003e\n\u003cp\u003eAt this stage — in 2026 and beyond — the tea is already settled and pleasant to drink. The initial fermentation odor has cleared. What remains is a clean, warm sweetness on the nose, a thick and coating liquor, and that distinctly Mang Fei quality: a body that fills the mouth completely, followed by a quick dissolve of mild bitterness and a long, throat-moistening sweetness that stays with you. For those who wish to age it further, the dry Xi'an environment means the transformation ahead will be slow, stable, and predictable — toward deeper wood, camphor (樟香, Zhāng Xiāng), and the quiet complexity of mature aged pu-erh, without the risk of dampness or off-flavor.\u003c\/p\u003e\n\u003cp\u003eThis is not a tea built around marketing language. It is a straightforward product: a well-sourced, single-origin ripe pu-erh from a region with a strong reputation, processed cleanly, kept dry, and offered in its natural unpressed form. If you have ever been put off by musty or heavy storage notes in ripe pu-erh, this tea was made for exactly that concern.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eReady to Start Your Ripe Pu-erh Tea Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eEvery lot is sourced from Mang Fei, Yongde County — one of the four most respected tea-producing villages in all of Lincang, with a multi-generational tradition of large-leaf tea cultivation.\u003c\/li\u003e\n\u003cli\u003eAll teas in our collection are stored in Xi'an under natural dry conditions from the moment they leave Yunnan — no climate control, no additives, no shortcuts. What you receive is exactly what we drink ourselves.\u003c\/li\u003e\n\u003cli\u003eA 30g sample is available if you want to taste before committing to a larger quantity. No minimum order on samples.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMang Fei ripe pu-erh loose leaf at this quality level — single-origin, unpressed, dry-stored, and already clean to drink — is not a product you encounter often. If you have been looking for a ripe pu-erh that delivers a genuinely full body without any unwanted storage character, this is the one to try. Select your size above and add it to your cart today.\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58152472871215,"sku":null,"price":5.25,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":58152472903983,"sku":null,"price":15.95,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":58152472936751,"sku":null,"price":29.25,"currency_code":"USD","in_stock":true},{"title":"500g","offer_id":58152472969519,"sku":null,"price":69.5,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":58152473002287,"sku":null,"price":128.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-mang-fei-2022-loose-leaf-ripe-pu-erh-dry-leaves.jpg?v=1783584989"},{"product_id":"2020-dazhai-ancient-tree-raw-puerh-tea-dry-stored","title":"2020 Dazhai Ancient Tree Raw Pu-erh | 100-200 Year Old Sheng","description":"\u003cp\u003e\u003cem\u003eFour years of perfect dry storage in Xi'an's \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eideal climate transform\u003c\/a\u003e spring 2020 Dazhai ancient tree leaves into a luminous, subtly sweet raw Pu-erh built to age gracefully for decades to come.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExperience the clarity and potential of pure, unadulterated spring raw Pu-erh from one of Yunnan's most coveted ancient tea mountains—a tea that improves year after year, stored flawlessly away from oxidation and mold.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCentury-Old Tree Genetics\u003c\/strong\u003e: Sourced exclusively from 100-200 year old cultivated tea trees in Dazhai's acclaimed mountain terroir, delivering naturally complex flavor depth impossible to replicate in younger plantings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePristine Dry Storage Since 2020\u003c\/strong\u003e: Four years of uninterrupted Xi'an dry warehouse conditions (zero humidity fluctuation, no off-flavors) preserve every aromatic nuance and ensure unlimited aging potential.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCareful Hand-Selection \u0026amp; Craft\u003c\/strong\u003e: One bud, two leaves (一芽二叶) manual harvest and meticulous Rou Nian (揉捻) rolling technique create uniform leaf structure and superior tea liquor clarity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeak Drinkability Window Opening Now\u003c\/strong\u003e: Mature enough to reveal its elegant character, young enough to transform dramatically over the next 10-20 years—collectors' dream timing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransparent Single-Origin Provenance\u003c\/strong\u003e: Direct from one of Yunnan's three legendary ancient tea mountains, with documented storage conditions—not blended, not re-bagged, completely authentic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDazhai 大寨\u003c\/strong\u003e—literally the \"northern gateway\" to Lincang—is not a place most casual tea drinkers have heard of. Yet in Yunnan's tea hierarchy, this remote corner of Yunxian County holds singular prestige. Among its three designated ancient mountains, Dazhai's tea trees aren't like others: many have been rooted in the same soil for over two centuries, their root systems deep enough to draw minerals and complexity that younger plants simply cannot access.\u003c\/p\u003e\n\u003cp\u003eWhen spring 2020 arrived, careful hands moved through Dazhai's tea gardens at dawn, selecting only the finest buds with two tender leaves attached. This selective harvesting—requiring skill and patience—yields a lower volume but incomparably higher quality. After harvest, these leaves underwent traditional Rou Nian (揉捻) hand-rolling, a technique that shapes each leaf uniformly while preserving its cellular integrity. Two months later, on May 20, 2020, the finished leaves were compressed into 357-gram cakes and placed in Orientaleaf's Xi'an dry warehouse.\u003c\/p\u003e\n\u003cp\u003eHere is where patience becomes investment. For four years, that tea has sat in perfect environmental balance: stable temperature, controlled humidity, absolute darkness. No fermentation off-flavors crept in. No mustiness developed. The tea simply waited, and in waiting, it matured. Today, when you open this cake, you encounter a tea that tastes vibrant and fresh—yet carries the quiet potential of something that will transform into something even more profound over the next decade or two.\u003c\/p\u003e\n\u003cp\u003eThis is why Dazhai ancient tree tea commands respect: it comes from genetics, craft, and time.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eReady to Start Your Sheng\/Raw Puerh Tea Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eConfident in authenticity: Direct-sourced from documented Xi'an dry storage with full traceability and transparency.\u003c\/p\u003e\n\u003cp\u003eProtected by ideal conditions: Four years of flawless storage mean zero compromises—this tea arrives in peak condition, ready to drink or age further.\u003c\/p\u003e\n\u003cp\u003eBuilt to last: Raw Pu-erh from ancient trees ages beautifully for 20+ years. Your 2020 Dazhai is only beginning its transformation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecure your allocation of 2020 Dazhai Ancient Tree Raw Pu-erh today—limited quantities remain from this exceptional vintage, and authentic ancient tree Sheng grows scarcer each season. Whether you drink it now for its bright, mineral character or cellar it for decades of deepening complexity, this is a tea that rewards patience.\u003c\/strong\u003e\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58163976896815,"sku":null,"price":5.8,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58163976929583,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58163976962351,"sku":null,"price":405.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2020-dazhai-ancient-tree-raw-puerh-tea-cake-wrapped.jpg?v=1783930262"},{"product_id":"2021-dayi-guanchao-raw-puerh-batch-2101","title":"2021 Dayi Guanchao Raw Puerh Tea Batch 2101 - Dry Stored","description":"\u003cp\u003e2021大益观潮生普洱茶2101批次\u003c\/p\u003e\n\u003cp\u003eNamed after the imagery of watching tides — tea leaves rolling in water like surging waves, stirring passion as they rise and calm as they settle. \"Guanchao 观潮\" invites the drinker to find stillness within movement, much like observing the rhythm of the ocean.\u003c\/p\u003e\n\u003cp\u003eReleased in September 2021, this tea has been naturally aged in our Xi'an dry warehouse since factory dispatch. As a relatively young raw puerh, it remains in the early stages of its transformation journey.\u003c\/p\u003e\n\u003cp\u003eThe liquor presents a clean, refreshing character with distinct dry-storage qualities. Prominent floral and fruity notes lead into a pleasing, approachable taste — making it an excellent entry point for those exploring aged raw puerh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; height: 39.1876px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003cth style=\"width: 10.788%; height: 19.5938px;\"\u003eYear\u003c\/th\u003e\n\u003cth style=\"width: 13.0978%; height: 19.5938px;\"\u003eBatch\u003c\/th\u003e\n\u003cth style=\"width: 36.1277%; height: 19.5938px;\"\u003eType\u003c\/th\u003e\n\u003cth style=\"width: 35.1169%; height: 19.5938px;\"\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 10.788%; height: 19.5938px;\"\u003e2021\u003c\/td\u003e\n\u003ctd style=\"width: 13.0978%; height: 19.5938px;\"\u003e2101\u003c\/td\u003e\n\u003ctd style=\"width: 36.1277%; height: 19.5938px;\"\u003eRaw Puerh\u003c\/td\u003e\n\u003ctd style=\"width: 35.1169%; height: 19.5938px;\"\u003eGuanchao (观潮)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e357g cake, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMenghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eStored in our\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eXi'an dry storage\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003esince dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58213045403951,"sku":null,"price":4.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58213045436719,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/02-2021-dayi-guanchao-raw-puerh-tea-cake-front-wrapper.jpg?v=1784174610"},{"product_id":"2021-dayi-mi-xiang-raw-puerh-batch-2101","title":"2021 Dayi \"Mi Xiang\" Raw Puerh Tea Batch 2101 - Dry Stored","description":"\u003cp\u003e2021大益蜜香生普洱茶2101批次\u003c\/p\u003e\n\u003cp\u003e\"Mi Xiang\" — meaning \"honey fragrance\" — draws its name from the tea's most defining character. Like the first warmth of sunlight breaking through morning mist, or the gentle drift of clouds across a mountain sky, this tea captures a sense of natural ease. It is a quiet celebration of the elements: the warmth of sunshine, the freedom of mountain winds, the unhurried grace of floating clouds.\u003c\/p\u003e\n\u003cp\u003eReleased in 2021 as batch 2101 by Menghai Tea Factory, this raw puerh cake has been naturally aged in our Xi'an dry storage since dispatch from the factory. Made from Yunnan large-leaf sun-dried maocha, it follows the traditional Dayi production techniques recognized on China's National Intangible Cultural Heritage list.\u003c\/p\u003e\n\u003cp\u003eThe cake is round, full, and well-pressed with moderate tightness. The tea strands are clear and plump, displaying a vigorous character; the color is yellowish-green with thick, prominent buds — a portrait of vitality. The liquor is bright orange-yellow, clear and luminous. The aroma is dominated by a rich honey fragrance, accompanied by delicate floral notes. On the palate, it is mellow and full-bodied, with the honey-floral character taking center stage and a well-balanced structure. Bittersweet in harmony, the finish carries a lasting honey sweetness. The infused leaves are even and uniform, yellowish-green with signs of gentle aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eYear\u003c\/th\u003e\n\u003cth\u003eBatch\u003c\/th\u003e\n\u003cth\u003eType\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e2021\u003c\/td\u003e\n\u003ctd\u003e2101\u003c\/td\u003e\n\u003ctd\u003eRaw Puerh (生茶)\u003c\/td\u003e\n\u003ctd\u003eMi Xiang (蜜香)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e300g cake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMenghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eStored in our\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eXi'an dry storage\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003esince dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58213074960687,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true},{"title":"300g Cake","offer_id":58213074993455,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2021-dayi-mi-xiang-raw-puerh-tea-box-front.jpg?v=1784179786"},{"product_id":"2020-dayi-7542-raw-puerh-150g-cake-batch-2001","title":"2020 Dayi 7542 Raw Puerh Tea 150g Cake Batch 2001 - Dry Stored","description":"\u003cp\u003e2020大益7542生普洱茶2001批次\u003c\/p\u003e\n\u003cp\u003eThe 7542 is Dayi's most iconic raw puerh recipe, first developed in 1975 at Menghai Tea Factory. The recipe code \"7542\" denotes the year of creation (1975), the comprehensive grade of tea leaves used (grade 4), and the producing factory (Menghai Tea Factory, code 2). Widely regarded as the benchmark for evaluating raw puerh quality, the 7542 has been in continuous production for over four decades and remains the highest-volume raw puerh in Menghai Tea Factory's lineup. The Classic 7542 series in 150g format carries forward the same benchmark recipe in a smaller, more accessible cake size.\u003c\/p\u003e\n\u003cp\u003eProduced in 2020 at Menghai Tea Factory in Yunnan, China, using Yunnan large-leaf sun-dried tea as raw material. The tea has been stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions. Offered in a 150g cake with regular cotton paper wrapper, it provides an accessible entry point to experience the legendary 7542 recipe.\u003c\/p\u003e\n\u003cp\u003eThe 7542 recipe uses vigorous tea leaves as the core structure with tender buds covering the surface, achieving a balanced grade-4 composition. The dry leaves show a yellowish-green hue with dark luster and visible downy buds. The liquor is golden bright, resembling beeswax, with a persistent floral and fruity aroma. On the palate, the tea is mellow with a slight astringency that gives way to a lasting sweet aftertaste (huí gān) and continued salivation (shēng jīn). The throat charm (hóu yùn) remains pronounced even beyond the fifth infusion, demonstrating the recipe's renowned aging potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eYear\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eBatch\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eName\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2020\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e2001\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRaw Puerh (生茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7542\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 150g cake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (云南省勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"150g Cake","offer_id":58213163532591,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2020-dayi-7542-raw-puerh-tea-150g-box-front.jpg?v=1784188191"},{"product_id":"2016-dayi-7532-raw-puerh-batch-1601","title":"2016 Dayi 7532 Raw Puerh Tea Batch 1601 - Dry Stored","description":"\u003cp\u003e2016大益7532生普洱茶1601批次\u003c\/p\u003e\n\u003cp\u003eThe 7532 is the most tender raw tea cake in Menghai Tea Factory's lineup, with a material grade one level higher than the benchmark 7542. The recipe code \"7532\" denotes its creation year (1975), the recipe number (3), and the Menghai Tea Factory identifier (2). Since batch production began in the 1980s, 7532 has been positioned as a premium raw puerh for everyday drinking. Unlike the widely produced 7542, 7532 is not made every year, and its production volume is significantly lower — making it a rarer find among Dayi's standard recipes. \u003c\/p\u003e\n\u003cp\u003eBatch 1601 was produced in 2016 and made its debut at the Guangzhou Tea Expo on November 24, 2016. Since then, the tea has been naturally aged under dry storage conditions, developing greater depth and complexity over time.\u003c\/p\u003e\n\u003cp\u003eCrafted by blending tender and robust tea leaves, the 1601 batch displays tightly rolled strips with prominent buds. The liquor is bright and clear. On the palate, the tea is mellow and full-bodied, with a pure, upright aroma and a pronounced sweet aftertaste. The mouthfeel is fine and smooth, with well-structured layers and promising aging potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eYear\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eBatch\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eName\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2016\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e1601\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRaw Puerh (生茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7532\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (云南省勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58213226905903,"sku":null,"price":6.3,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58213220155695,"sku":null,"price":63.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2016-dayi-7532-raw-puerh-tea-cake-front-wrapper.jpg?v=1784191548"},{"product_id":"2006-dayi-7572-ripe-puerh-tea-cake","title":"2006 Dayi 7572 Ripe Puerh Tea (Batch Random) - Dry Stored","description":"\u003cp\u003e2006大益7572熟普洱茶（批次随机）\u003c\/p\u003e\n\u003cp\u003eThe 7572 recipe is the starting point of Menghai Tea Factory's ripe puerh journey. Created in 1975 when the factory mastered the wo-dui (渥堆, pile fermentation) technique, it became the factory's first standard ripe puerh product upon the official introduction of the recipe numbering system in 1976. The recipe code \"7572\" denotes its creation year (1975), the main material grade (7), and the Menghai Tea Factory identifier (2). Using grade 7 robust tea leaves as the primary material with golden tips for the surface layer, 7572 has been in continuous production for over four decades. It is widely regarded as \"the benchmark for evaluating ripe puerh quality\" and is often recommended as the first ripe puerh for those learning to appreciate the category.\u003c\/p\u003e\n\u003cp\u003eProduced in 2006, this tea spans batches 601 through 612. \u003cem\u003eBatches 601–608 feature coffee-colored wrappers, while batches 609–612 use red wrappers\u003c\/em\u003e. The specific batch is randomly assigned from available stock. The tea has been naturally aged in our Xi'an dry storage since dispatch from the factory, allowing its character to deepen and mellow over time.\u003c\/p\u003e\n\u003cp\u003eThe tea produces a deep red, bright liquor with a pure, upright aroma and a pronounced sweet fragrance. On the palate, it is mellow and full-bodied, with a smooth, rounded entry and a lingering sweet aftertaste. The distinctive Menghai character is evident throughout. The tea offers good steeping longevity and continues to develop greater depth with further aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eYear\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eBatch\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eName\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2006\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e601–612 (random)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRipe Puerh (熟茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7572\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (云南省勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58213313773871,"sku":null,"price":9.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58213313806639,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2006-dayi-7572-ripe-puerh-tea-cake-wrapped.jpg?v=1784194648"},{"product_id":"2022-dayi-7572-ripe-puerh-tea-cake-batch-2201","title":"2022 Dayi 7572 Ripe Puerh Tea Cake Batch 2201 - Dry Stored","description":"\u003cp\u003e2022大益7572熟普洱茶2201批次\u003c\/p\u003e\n\u003cp\u003e7572 is the starting point of Menghai Tea Factory's ripe puerh journey — the factory's first standard ripe puerh recipe, created in 1975 when the wo-dui (pile fermentation) technique was first mastered at the factory. The recipe code \"7572\" denotes its creation year (1975), the main material grade (7), and the Menghai Tea Factory identifier (2). Using grade 7 robust tea leaves as the primary material with golden tips for the surface layer, 7572 has been in continuous production for over four decades. It is widely regarded as \"the benchmark for evaluating ripe puerh quality\" and is often recommended as the first ripe puerh for those learning to appreciate the category.\u003c\/p\u003e\n\u003cp\u003eBatch 2201 was released in 2022 as the first 7572 production of that year. The tea has been stored in our Xi'an dry storage since dispatch from the factory, under natural storage conditions that allow its character to develop steadily.\u003c\/p\u003e\n\u003cp\u003eThe tea yields a reddish-brown liquor with a rich caramel aroma and pronounced sweet fragrance. On the palate, it is mellow and full-bodied — sweet, smooth, and viscous, with the distinctive Menghai character evident throughout. The cup retains a lingering sugary aroma. Good steeping longevity makes it suitable for both daily drinking and guided tasting sessions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eYear\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBatch\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eType\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eName\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2022\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e2201\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRipe Puerh (熟茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7572\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (云南省勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58213378228527,"sku":null,"price":4.75,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58213378261295,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2022-dayi-7572-ripe-puerh-tea-cake-front.jpg?v=1784198068"},{"product_id":"2021-dayi-7572-ripe-puerh-batch-2101-dry-stored","title":"2021 Dayi 7572 Ripe Puerh Tea Batch 2101 - Dry Stored","description":"\u003cp\u003e2021大益7572熟普洱茶2101批次\u003c\/p\u003e\n\u003cp\u003eIf ripe puerh had a reference standard, 7572 would be it. The recipe number unpacks cleanly: \"75\" anchors its origin to 1975, \"7\" identifies a grade-7 blended leaf composition, and \"2\" designates Menghai Tea Factory. For over four decades, this formula has been the yardstick — not the priciest or the rarest tea Menghai produces, but the one that taught generations of drinkers what properly fermented puerh should taste like. It is a tea defined not by novelty, but by consistency.\u003c\/p\u003e\n\u003cp\u003eThe 2101 batch is the first pressing of 7572 in 2021, produced in March. This batch shipped with Dayi's fifth-generation anti-counterfeit system — a tactile upgrade layering engraved intaglio printing over the familiar security thread, micro-text, and fluorescent ink. While 7572 is widely available from many sellers, the variable that sets one cake apart from another is storage. These cakes have been held in our Xi'an dry storage — a warehouse in northern China where natural low-humidity conditions preserve the tea's integrity and keep it entirely free of the damp, musty notes that plague poorly warehoused ripe puerh.\u003c\/p\u003e\n\u003cp\u003e7572 does not announce itself loudly. It builds. And because this batch has never touched a humid warehouse, what registers first is how clean it drinks — no cellar must, no off-notes, just the tea speaking plainly. The first two steeps open with a light, clean sweetness and a gentle body, barely any bitterness in sight. By the third and fourth rounds, a restrained, roasted-grain bitterness emerges on the tongue, then gives way to a swell of salivation along the sides and under the tongue. The jujube-date aroma that defines 7572 anchors the middle steeps, while the finish carries a thread of caramel warmth that lingers. By the fifth or sixth brew, the tea settles into an easy, persistent sweetness. The wet leaf, deep chestnut brown flecked with golden tips, holds its composure deep into late infusions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eYear\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBatch\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eType\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eName\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2021\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e2101\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRipe Puerh (熟茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7572\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58218153574703,"sku":null,"price":5.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58218153607471,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2021-dayi-7572-ripe-puerh-tea-cake-front-wrapper.jpg?v=1784257105"},{"product_id":"2017-dayi-7452-ripe-puerh-tea-batch-1701-dry-stored","title":"2017 Dayi 7452 Ripe Puerh Tea Batch 1701 - Dry Stored","description":"\u003cp\u003e2017大益7452熟普洱茶1701批次\u003c\/p\u003e\n\u003cp\u003eBefore 7572 became the yardstick by which all ripe puerh is judged, there was 7452. The recipe number tells a quiet story: \"74\" marks 1974 — the year Menghai Tea Factory, still refining its newly acquired fermentation technique, pressed its very first ripe tea recipe. \"5\" denotes a grade-5 leaf blend, noticeably finer and more tender than the grade-7 material that would later define its more famous sibling. And \"2,\" of course, is Menghai. While 7572 went on to become the world's most recognized ripe puerh, 7452 remained something rarer: a connoisseur's pick, known to those who look past the obvious.\u003c\/p\u003e\n\u003cp\u003eThe 1701 batch revives a recipe with an unusually dramatic production history. After a brief initial run through the 1970s and 80s, 7452 was discontinued in 1988. It stayed dormant for nearly two decades until 2006, when Menghai brought it back to mark the recipe's 30th anniversary — this time with a red silk ribbon pressed into each cake, an honor reserved for the factory's most distinguished products. The 1701 batch carries that lineage forward. Since leaving the factory, these cakes have been held in our Xi'an dry storage, where northern China's naturally low humidity has preserved the tea's purity and kept it entirely free of the damp, warehouse-like notes that compromise lesser-stored ripe puerh.\u003c\/p\u003e\n\u003cp\u003eWhere 7572 announces itself with weight and caramel intensity, 7452 takes a quieter approach — fitting for a tea made from finer-grade leaves with a lighter fermentation hand. The dry cake shows a neat, rounded press with a generous scattering of golden tips across the surface. Once brewed, the soup runs a clear, deep red — brighter in tone than a heavily fermented ripe. The aroma is clean and restrained: aged wood, a hint of sweetness, nothing musty. On the palate, the tea enters smooth from the first steep, with a rounded sweetness that holds through the finish. The bitterness is barely there; what lingers instead is a gentle, woody aftertaste and a subtle returning sweetness. It steeps generously — eight, ten rounds before the leaf begins to tire. The wet leaf, plump and dark brown, tells the story of careful fermentation and clean storage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eYear\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBatch\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eType\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eName\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2017\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e1701\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRipe Puerh (熟茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7452\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58221937918255,"sku":null,"price":4.8,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58221937951023,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2017-dayi-7452-ripe-puerh-tea-cake-batch-1701-front-wrapper.jpg?v=1784259656"},{"product_id":"2019-dayi-7572-ripe-puerh-tea-batch-1901-dry-stored","title":"2019 Dayi 7572 Ripe Puerh Tea Batch 1901 - Dry Stored","description":"\u003cp\u003e2019大益7572熟普洱茶1901批次\u003c\/p\u003e\n\u003cp\u003eA recipe does not change. But time does the work that recipe alone cannot. The 1901 batch is the same 7572 formulation — the same 1975-origin blend of golden-tip facing leaves over a grade-7 heart, fermented under the same Menghai protocols — yet what reaches the cup is a different tea entirely. The difference is not in the formula. It is in what happened between the pressing and the pour. This is a tea that entered the warehouse in October 2019 and has been resting ever since, not in the humid south where most puerh ages quickly, but in the dry, temperate climate of Xi'an — a city in China's northern interior where summers are warm and winters are cold, and the air, crucially, stays dry year-round.\u003c\/p\u003e\n\u003cp\u003eStorage shapes puerh as much as fermentation does, and location decides the direction. Most aged puerh on the market carries the imprint of Guangdong or Hong Kong storage: high ambient humidity accelerates enzymatic activity and softens tannins, but it also leaves a signature — a damp, cellar-like note that Chinese tea culture calls \u003cem\u003ecang wei\u003c\/em\u003e (仓味), or warehouse taste. Xi'an dry storage takes the opposite path. The natural aridity slows the transformation, stretching it across years rather than seasons, and the result is aging without compromise: the tea deepens and rounds out, but it picks up nothing along the way. No mustiness, no earthy murk, no need to air out the leaves before brewing. What you taste is the tea itself — and nothing else.\u003c\/p\u003e\n\u003cp\u003eThat clarity is the through-line of every steep. The dry storage preserves the 7572's structural integrity so completely that the first two infusions run clean and transparent, with a pale amber clarity that surprises drinkers accustomed to the darker opening pours of humid-aged puerh. By the third steep the body arrives — not the upfront caramel sweetness of a younger 7572, but a deeper register: aged wood, a faint trace of dried dates, and a texture that coats the mouth without weight. The bitterness that 7572 carries in its first few years has largely resolved, replaced by a smooth, persistent sweetness that lingers at the back of the throat. Late infusions pull out a clean mineral backbone — a trait specific to dry-stored teas, where nothing masks the underlying leaf character. The wet leaf, dark chestnut and supple, holds together through ten or more rounds without breaking down into mud. This is puerh aging done slowly, done cleanly, done the way northern China has always done it — and it tastes like nothing you will find in a humid warehouse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eYear\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBatch\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eType\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eName\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2019\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e1901\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRipe Puerh (熟茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7572\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58221963477295,"sku":null,"price":6.2,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58221963510063,"sku":null,"price":62.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2019-dayi-7572-ripe-puerh-tea-cake-batch-1901-front-wrapper_f992d757-da07-4bd0-a438-db5d728f050f.jpg?v=1784262496"},{"product_id":"019-dayi-7592-ripe-puerh-batch-1901-dry-stored","title":"2019 Dayi 7592 Ripe Puerh Tea Batch 1901 - Dry Stored","description":"\u003cp\u003e2019大益7592熟普洱茶1901批次\u003c\/p\u003e\n\u003cp\u003eWhen Menghai Tea Factory developed 7592 in 1999, the defining ingredient was one that most factories discarded. Tea stems — the coarse, fibrous stalks that connect leaves to branches — were traditionally treated as waste during pressing. They were hard to compress, rough in appearance, and seen as a sign of low-grade material. Then someone at Menghai tried fermenting them anyway. The result was a tea that tasted sweeter and smoother than anything made from leaves alone. The stems, it turned out, are the nutrient transport channels of the tea plant: they carry higher concentrations of soluble sugars than leaf tissue, and those sugars express as a clean, natural sweetness during fermentation. Since that discovery, Menghai Tea Factory has collected its stems each year specifically for 7592 production.\u003c\/p\u003e\n\u003cp\u003eThe 1901 batch was pressed in 2019 and has been stored in our Xi'an warehouse since it left the factory. Storage method matters for this tea in a particular way. The stem material in 7592 is naturally absorbent, which means it picks up ambient moisture and odor faster than leaf-only cakes. In southern China's humid warehouses, this can introduce musty notes that mask the tea's own sweetness. Xi'an, in the arid northwest, provides a low-humidity environment where the tea ages slowly and cleanly — no foreign flavors, no dampness, just the gradual concentration of its own sugars over time. This is one reason dry-stored puerh consistently trades at a premium over wet-stored tea within the Chinese market: the storage conditions preserve what the tea actually tastes like.\u003c\/p\u003e\n\u003cp\u003eThat taste, in 7592, is straightforward and consistent. The first steep gives a clean sweetness with barely any bitterness — more like a light brown sugar note than the caramel depth of 7572. By the second and third rounds the body thickens slightly, and a gentle woody sweetness emerges from the stem material, lingering at the back of the throat. The tea holds this profile deep into late infusions; even at the eighth or ninth steep, the cup still carries a mild, persistent sweetness. The wet leaf is visibly coarse, with dark reddish-brown leaves and conspicuous pale stems throughout — not a cosmetic tea, but one built for daily drinking. For someone new to ripe puerh, 7592 is a sensible place to start: it asks nothing of the drinker except to pour hot water and pay attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eYear\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBatch\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eType\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eName\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2019\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e1901\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRipe Puerh (熟茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e7592\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58222027145519,"sku":null,"price":4.6,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58222027178287,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2019-dayi-7592-ripe-puerh-tea-cake-batch-1901-front-wrapper.jpg?v=1784265773"},{"product_id":"2019-dayi-8542-raw-puerh-batch-1901-dry-stored","title":"2019 Dayi 8542 Raw Puerh Tea Batch 1901 - Dry Stored","description":"\u003cp\u003e2019大益8542生普洱茶1901批次\u003c\/p\u003e\n\u003cp\u003e8542 is a recipe developed by Menghai Tea Factory in 1985, ten years after the creation of the renowned 7542. Where 7542 set the benchmark for raw puerh with its classic floral and fruity aroma, 8542 pursued a different direction — same overall grade 4 material, but with more buds and thicker leaves, yielding a stronger, more robust character. The recipe earned the Quality Award at the 2005 China International Tea Expo and has since been released in eleven batches (501, 502, 601–604, 701–702, 801, 1301, and 1901), becoming one of Menghai Tea Factory's enduring classics alongside its older sibling.\u003c\/p\u003e\n\u003cp\u003eBatch 1901 was produced in 2019 and has been stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions. Over the years in dry storage, the tea has continued its steady transformation — the initial sharpness settling into a more composed, rounded profile while retaining the distinctive vibrancy that 8542 is known for.\u003c\/p\u003e\n\u003cp\u003eThe liquor pours a clear, bright yellow. Aroma is pure and elevated — honey sweetness (蜜甜香) woven with a gentle smokiness (轻烟香), layered with faint floral notes in the middle infusions. The taste is full-bodied and sweet-driven: a mild bitterness and astringency appear briefly but resolve quickly, giving way to persistent sweetness (回甘) and lingering mouth-coating sensation (生津绵长). Later infusions soften into a clean, sweet finish with a long aftertaste. This is a tea that rewards patience — drinkable now with clarity and structure, and with promising potential for further aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eYear\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBatch\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eType\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eName\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2019\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e1901\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRaw Puerh (生茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e8542\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"30g Sample","offer_id":58227499467055,"sku":null,"price":5.8,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58227499499823,"sku":null,"price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2019-dayi-8542-raw-puerh-tea-cake-front.jpg?v=1784515254"},{"product_id":"2018-dayi-v93-ripe-puerh-tuo-tea-batch-1801-dry-stored","title":"2018 Dayi \"V93\" Ripe Puerh Tuo Tea Batch 1801 - Dry Stored","description":"\u003cp\u003e2018大益V93熟普洱沱茶1801批次\u003c\/p\u003e\n\u003cp\u003eThe \"V\" in V93 has sparked its share of debate among tea drinkers. Some say it stands for \"Vintage\" — a nod to the aged character the recipe aims to express. Others argue it references the tuo's distinctive shape: bowl-like, with a concave top that roughly resembles the letter V in cross-section. Still others trace it to an internal Menghai design philosophy, where the \"V\" series was conceived to revisit and elevate classic historical recipes through modern blending techniques — a quiet \"Victory\" over time, or simply a mark of \"Value\" in a product built for everyday drinking rather than collector hype. Whatever the true origin, the ambiguity itself has become part of the tea's charm — a small mystery baked into every tuo. The \"93\" is more straightforward: it points to the high-grade ripe tuo recipe first developed at Menghai Tea Factory in 1993. In 2005, Menghai revisited that original formula and combined it with updated production techniques to create the V93 series — a compact, bowl-shaped tuo designed for portability and easy portioning. The ripe version earned the Gold Award at the 2006 Shanghai International Tea Culture Festival, and has been released nearly every year since, becoming one of Dayi's most accessible and enduring ripe puerh products. The tuo shape itself carries history: bowl-shaped compressed tea originated in 1902 in Yunnan, engineered for better airflow during long transport along ancient tea routes — a form that remains practical today for storage and daily drinking.\u003c\/p\u003e\n\u003cp\u003eBatch 1801 was produced in 2018 and has been stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions. In dry storage, the tea has continued to settle and mature — the initial fermentation character mellowing into a more refined, rounded profile while preserving the distinctive Menghai depth that V93 is known for.\u003c\/p\u003e\n\u003cp\u003eThe liquor pours a deep, clear red-brown. Aroma opens with the classic Menghai character (勐海味) — aged aroma layered with caramel sweetness (焦糖香), followed by notes of sweet jujube and sticky rice in later infusions. The taste is smooth and full-bodied from the first sip: no harshness or significant bitterness, with a clean, warming mouthfeel and a gentle sweetness that lingers. The texture is dense yet easy-drinking, with enough structure to sustain 12 or more infusions. Infused leaves are soft, supple, and intact — a sign of controlled fermentation and good raw material. This is a straightforward, reliable ripe tuo: approachable for newcomers and rewarding for daily drinkers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eYear\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eBatch\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eType\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eName\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e2018\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e1801\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eRipe Puerh (熟茶)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eV93\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 100g tuo, 5-tuo strip (500g)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Menghai Tea Factory (勐海茶厂)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/dayi-puerh-tea-dry-stored\"\u003eDayi Puerh collection\u003c\/a\u003e to see all Dayi teas from our Xi'an dry storage.\u003c\/p\u003e","brand":"大益","offers":[{"title":"1 tuo (100g)","offer_id":58227538755887,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true},{"title":"1 strip \/ 5 tuos (500g)","offer_id":58227538788655,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2018-dayi-v93-ripe-puerh-tuo-tea-package.jpg?v=1784517721"},{"product_id":"2024-bulang-mountain-ripe-puerh-loose-leaf-dry-stored","title":"2024 Bulang Mountain Bold Ripe Pu-erh Loose Leaf","description":"\u003cp\u003e\u003cem\u003eRaw power from the heartland of Yunnan's greatest tea mountains — this 2024 Bulang Ripe Pu-erh hits hard, turns sweet fast, and rewards every single steep.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBulang Mountain ripe pu-erh doesn't whisper — it declares itself in the first sip. This 2024 loose-leaf ripe pu-erh is sourced from across the Bulang Mountain (布朗山) range, the legendary home of Lao Banzhang, Lao Mane'e, and Banpen — and delivers the full, concentrated character that has made Bulang the reference point for serious ripe pu-erh drinkers worldwide.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBulang Mountain Blended Material:\u003c\/strong\u003e The Boldest Flavor Profile in Yunnan Ripe Pu-erh, Sourced from the Most Prestigious Pu-erh Region on Earth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense Bitterness\u003c\/strong\u003e \u003cstrong\u003eThat Flips to Strong, Fast Huigan\u003c\/strong\u003e — the Signature \"Bitter-Sweet Shock\" Bulang Is Famous For.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUncompressed Loose Leaf:\u003c\/strong\u003e No High-Temperature Steam-Pressing, Full Original Leaf Structure Preserved.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXi'an Dry-Storage\u003c\/strong\u003e: Clean, Odor-Free Aging That Locks In Natural Activity and Prevents Any Off-Flavors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrue Drink-Now Versatility\u003c\/strong\u003e: Available in a 30g Sample — Try It Before You Commit to 500g or 1kg.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eIf you spend enough time in China's pu-erh tea community, one name comes up again and again when the topic turns to raw power and intensity: Bulang Mountain (布朗山, Bùlǎng Shān). Situated in Menghai County, Xishuangbanna, Yunnan Province, the Bulang Mountain range is home to some of the most talked-about tea-producing villages in China — Lao Banzhang (老班章), Xin Banzhang (新班章), Lao Mane'e (老曼峨), and Banpen (班盆) all sit within this range. For pu-erh enthusiasts in China, Bulang Mountain material is not a novelty — it is the benchmark.\u003c\/p\u003e\n\u003cp\u003eThis 2024 ripe pu-erh is a Bulang Mountain blend, drawing from multiple growing areas across the mountain range rather than a single village. This is not a compromise — it is a deliberate sourcing approach that captures the defining character of the entire Bulang range: thick body, strong bitterness, and the fast, powerful huigan (回甘, Huí Gān) — the sweet rebound — that Bulang is known for. Where a single-village tea might express one facet of Bulang's character, a well-executed mountain blend gives you the full picture.\u003c\/p\u003e\n\u003cp\u003eThe production follows the traditional wodui (渥堆, Wò Duī) pile-fermentation process. Fresh maocha (毛茶, Máo Chá) is moistened and stacked in controlled conditions, where microbial activity drives the transformation of the leaf. The large-leaf Yunnan Assamica cultivar material from Bulang — known for its dense, thick leaves and high natural bitterness — retains this character even after fermentation. Where other tea-producing regions produce ripe pu-erh with a more gentle, rounded profile, Bulang material stays assertive.\u003c\/p\u003e\n\u003cp\u003eAfter production, this tea was transported to our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003ewarehouse in Xi'an\u003c\/a\u003e (西安), in Shaanxi Province, for natural storage. Xi'an sits in northwest China, with a dry, four-season continental climate — a fundamentally different environment from the humid south. This matters more than people often realize. In high-humidity environments, ripe pu-erh can undergo rapid additional fermentation that softens flavor quickly but sometimes introduces unwanted notes. In Xi'an dry storage (干仓存储, Gān Cāng Cún Chú), the pace of post-production transformation is slower and more controlled. The tea retains its natural vitality and structural complexity. The liquor stays bright and clear. There are no damp-storage off-notes, no mustiness, no compromise. What you taste is exactly what the leaf holds.\u003c\/p\u003e\n\u003cp\u003eOne more deliberate choice: this tea is sold as loose leaf (散茶, Sǎn Chá), without compression into a cake or brick. Most ripe pu-erh is eventually pressed using high-temperature steam, which compacts the leaves but also applies heat and pressure that can alter the leaf structure. Loose leaf preserves the full, fat, unbroken Yunnan large-leaf (大叶种, Dà Yè Zhǒng) strips in their original state. You see exactly what you are getting. The texture and character of the raw material is fully visible before it ever reaches the teapot.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eReady to Start Your Ripe Pu-erh Tea Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eWe ship every order with full traceability: production year 2024, Bulang Mountain origin, Xi'an dry-storage verified. No vague sourcing claims.\u003c\/li\u003e\n\u003cli\u003eNot sure if Bulang's intense, bitter-sweet profile is right for you? Start with the 30g sample — brewed correctly, it is enough for 6 to 8 full gongfu sessions.\u003c\/li\u003e\n\u003cli\u003eEvery batch is stored in our Xi'an warehouse under consistent dry conditions, sealed and protected from light, moisture, and odor. What you receive is clean, stable, and exactly as described.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBulang Mountain ripe pu-erh at this price point, sourced from the mountain range that defines bold Yunnan flavor, and stored correctly from day one — this is not common. If you are building a pu-erh collection or simply want to understand what \"intense\" actually means in Chinese tea, add the 30g sample to your cart now and find out for yourself.\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58229039169839,"sku":null,"price":7.15,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":58229039202607,"sku":null,"price":21.85,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":58229039235375,"sku":null,"price":39.95,"currency_code":"USD","in_stock":true},{"title":"500g","offer_id":58229039268143,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":58229039300911,"sku":null,"price":175.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/03-2024-bulang-mountain-ripe-puerh-loose-leaf-top-view.jpg?v=1784523945"},{"product_id":"2022-mangfei-mountain-raw-puerh-tea-cake-357g-ancient-tree-sheng","title":"2022 Mangfei Ancient Tree Raw Pu'er Cake — 357g Sheng","description":"\u003cp\u003e\u003cem\u003eFrom one of Lincang's most underrated ancient-tree mountains, this 2022 Mangfei Sheng Pu'er delivers a punchy, honey-scented session today — and promises a richer, smoother reward for every year you wait.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eMangfei doesn't chase trends. It doesn't need to. This 2022 pressed cake — sourced from spring 2020 ancient-tree material on Mangfei Mountain in Yongde County, Lincang — is the kind of tea that earns its reputation cup by cup. It is honest, forceful, and built to age.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne Mountain, One Source — The Mangfei Identity You Can Actually Taste:\u003c\/strong\u003e Strict single-origin material from Mangfei Mountain means no blending, no dilution — just the raw, mineral-forward character of one of Lincang's most distinctive terroirs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne of Lincang's Four Dragons, Without the Market Premium:\u003c\/strong\u003e Mangfei shares a tier with Bingdao, Xigui, and Daxueshan — yet its price stays grounded because it has not been over-commercialized. You get flagship-tier quality at an honest price.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Provincial Elite Cultivar — Mangfei Da Ye Zhong:\u003c\/strong\u003e The Mangfei Large-Leaf cultivar (忙肺大叶种, Máng Fèi Dà Yè Zhǒng) was officially recognized as a superior group cultivar by Yunnan Province in 1980. Ancient trees in this grove date back up to 350 years. This is not generic Yunnan material.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXi'an Dry Storage Since 2022 — Clean Aging, Nothing Hidden:\u003c\/strong\u003e Stored in Xi'an's naturally dry northern climate from the moment it was pressed, this cake carries zero storage off-notes (仓味, Cāng Wèi). What you smell and taste is pure Mangfei — no cellar odor, no dampness, nothing to mask the origin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuilt for the Long Game — Drink Now, or Hold for Years:\u003c\/strong\u003e Young and forceful with rapid huigan (回甘, Huí Gān) today; structured enough to reward a decade or more of patient dry-storage aging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is a saying that circulates among serious Lincang tea drinkers: \"Mangfei tastes like Bingdao's aroma, Yiwu's sweetness, and Xigui's rhythm — but it's still entirely itself.\" That sentence captures something important. Mangfei Mountain, sitting in Mengban Township of Yongde County, Lincang Prefecture, does not fit neatly into any single flavor category. It is its own thing — and that is precisely its value.\u003c\/p\u003e\n\u003cp\u003eThe mountain rises between 1,450 and 2,000 meters above sea level, where sandy red soil and persistent cloud cover create conditions that push tea trees to develop thick leaves, dense bud coverage, and a notably high concentration of flavor compounds. The ancient grove here spans over 2,800 mu, with the oldest trees reaching back 350 years. The Mangfei Large-Leaf cultivar (忙肺大叶种, Máng Fèi Dà Yè Zhǒng) grown here was formally designated a superior provincial cultivar in 1980 — one of the few terroir-specific cultivars in all of Yunnan to receive that recognition.\u003c\/p\u003e\n\u003cp\u003eThe material in this cake was hand-harvested during spring 2020 — a season prized for its concentrated flavor and strong tea energy — then underwent traditional Yunnan sheng processing: solar withering (萎凋, Wěi Diāo), hand pan-firing kill-green (杀青, Shā Qīng) to arrest oxidation, hand rolling (揉捻, Róu Niǎn) to shape the leaf cells, and sun-drying (晒青, Shài Qīng) to fix the character of the maocha. In July 2022, the dried maocha was steam-pressed (蒸压, Zhēng Yā) into 357g cakes.\u003c\/p\u003e\n\u003cp\u003eFrom that moment, the cake has rested in a dedicated dry-storage facility in Xi'an — a city in the geographic heart of mainland China, far from the coastal humidity that defines traditional southern storage. Xi'an's dry, temperate air does not rush the tea. It lets the cake transform slowly, on its own terms. The result is a tea with no storage interference: every note you detect — honey, wild grain, green plum — comes directly from the mountain and the tree, not from the storage environment.\u003c\/p\u003e\n\u003cp\u003eThe producer, Chunming Tea (春茗茶叶), is one of the representative enterprises for ancient-tree tea in the Lincang region, with ten proprietary ancient-tree tea bases across the area and an academician research station for ancient tea trees established in Fengqing. They know this land, and they know these trees.\u003c\/p\u003e\n\u003cp\u003eMangfei has not been aggressively marketed. There are no celebrity endorsements and no speculative auction prices attached to this name. That is not a weakness — it is the reason the price reflects the actual tea, and the actual tea is genuinely excellent.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eReady to Start Your Sheng \/ Raw Pu'er Tea Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle-Origin Guarantee:\u003c\/strong\u003e Every gram in this cake comes from a single mountain — Mangfei, Yongde County, Lincang — not a blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVerified Dry Storage:\u003c\/strong\u003e Stored in Xi'an's naturally dry climate continuously since July 2022. No wet storage. No off-notes. Clean, clear, honest aging trajectory.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo Ways to Try:\u003c\/strong\u003e Available as a full 357g compressed cake for aging and regular brewing, or as a 30g sample to explore the profile before committing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMangfei is one of the most undervalued ancient-tree origins in Lincang. The window to acquire it at a fair price, before aging adds years to its depth, is right now. If you have been looking for a single-origin Sheng Pu'er with genuine pedigree, strong chaqi, and a clean aging future — this is the one.\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58287407071535,"sku":null,"price":16.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58287407104303,"sku":null,"price":165.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58287407137071,"sku":null,"price":1015.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-mangfei-mountain-raw-pu-erh-tea-cake-front-wrapped_c7b7f5af-edde-4f4b-995f-f6922d68ad80.jpg?v=1785906222"},{"product_id":"2022-bulang-mountain-raw-puerh-tea-cake-357g-ancient-tree-sheng","title":"2022 Bulang Mountain Raw Pu-erh Tea Cake — Ancient Tree Sheng","description":"\u003cp\u003e\u003cem\u003eFrom one of China’s most legendary tea mountains, this ancient-tree sheng pu-erh delivers the full force of Bulang’s character — bold, bitter, alive — and it is only getting better with every year it rests.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAmong all the raw pu-erh mountains in Xishuangbanna, Bulang Mountain is in a category of its own: the most forceful, the most bitter, and — for those who know aged raw pu-erh — the most rewarding to store.\u003c\/p\u003e\n\u003cp\u003eThis 2022 Bulang Mountain Raw Pu-erh Tea Cake brings together spring 2022 ancient tree (Gushu 古栱) leaf material from a single-origin Bulang Mountain plot, pressed in August 2022, and stored clean in Xi’an dry storage from day one. No off-flavors. No shortcuts. Just a raw pu-erh built to last.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle-Origin Bulang Mountain — One of the New Six Famous Tea Mountains, Unmistakably Bold.\u003c\/strong\u003e No blended fillers. Pure single-mountain material from one of China’s most iconic and collectible raw pu-erh terroirs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAncient Tree (Gushu) Material — Deeper Root Systems, Richer Complexity.\u003c\/strong\u003e Ancient trees produce leaves with greater mineral depth, a thicker mouthfeel, and a more powerful and sustained tea energy (Cha Qi 茶气) than plantation material.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXi’an Dry Storage from Day One — Clean, Traceable, No Storage Flavor (Cang Wei 仓味).\u003c\/strong\u003e Stored continuously in Xi’an’s naturally dry climate since pressing. What you taste is the mountain, not the warehouse.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring 2022 Harvest, Pressed 2022 — Early Aging Window, Maximum Potential.\u003c\/strong\u003e Still young, still evolving. The intensity of the raw leaf is fully intact, making this an exceptional candidate for long-term cellaring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChunming Tea Factory Ancient Tea Forest Series — Verified Source, Consistent Quality.\u003c\/strong\u003e From a factory with its own ancient tea gardens, not a broker blending from multiple unknown sources.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBulang Mountain sits at the southwestern edge of Menghai County, Yunnan Province, close to the China-Myanmar border. It is one of the New Six Famous Tea Mountains (新六大茶山 Xīn Liù Dà Chá Shān), and among that group, it holds a specific reputation: Bulang is bold. Among serious pu-erh drinkers, it is often described as the most domineering mountain in all of Xishuangbanna.\u003c\/p\u003e\n\u003cp\u003eThe Bulang ethnic minority (布朗族 Bùlǎng Zú) has cultivated tea here for well over a thousand years. Many of the ancient tea gardens have been passed down through generations, and the trees in them — some decades, some over a hundred years old — remain rooted in the same mineral-rich mountain soil, drawing from deep aquifers untouched by commercial farming. It is this long root system, this depth of terroir, that gives Bulang ancient tree tea its distinctive character: thick, resinous leaves, a bitterness that hits fast and hard, and a sweetness that rises just as powerfully in the throat minutes after swallowing.\u003c\/p\u003e\n\u003cp\u003eThe material in this cake was harvested in spring 2022, a season when Bulang’s ancient gardens are at their most expressive. The spring flush produces leaves with the highest concentration of catechins, amino acids, and flavor precursors — the very compounds that make a raw pu-erh worth aging. It was then pressed into 357g cakes in August 2022 by Chunming Tea Factory (春茗茶业), a producer we work with directly, one that owns its own ancient tea gardens and has maintained consistent quality across multiple productions. This is not a one-season experiment — it is a factory with roots in the mountain it sources from.\u003c\/p\u003e\n\u003cp\u003eFrom the moment it left Yunnan, this cake has been stored in Xi’an, in the same dry-climate facility we use for all our teas. Xi’an sits deep in northern China, far from the coastal humidity that accelerates — and sometimes damages — pu-erh aging. In this environment, the transformation is gradual. The bitterness is softening, but slowly. The floral and camphor notes are developing on their own timeline. Nothing is being pushed. If you open a cake today, you are drinking a raw, assertive, full-energy Bulang sheng with years of potential ahead of it. If you set it aside and revisit it in five, ten, or twenty years, you are likely to find something far more complex — and that journey begins with the clean foundation this storage provides.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eReady to Start Your Sheng \/ Raw Pu-erh Tea Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStart with a 30g Sample.\u003c\/strong\u003e Not sure if Bulang’s bold style is for you? Try the 30g sample before committing to a full cake. It is enough for 5 to 8 full gong fu (工夫) brewing sessions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVerified Dry Storage, Documented from Day One.\u003c\/strong\u003e Every cake we sell has been in Xi’an dry storage since pressing. No unknown warehouse history. No inherited humidity. You know exactly what you are getting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrientaLeaf Community Support.\u003c\/strong\u003e Our customers and tea-drinking friends gather on The Tea Table Discord community to share tasting notes, brewing tips, and pu-erh storage advice. You are welcome to join.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIf you are serious about raw pu-erh — whether you want to drink it now or invest in a cake that will develop for the next 15 to 20 years — this is a rare opportunity to acquire single-origin Bulang ancient tree material from a traceable, clean-stored source. Stock of this vintage is limited. Add to cart now, or start with a 30g sample and see for yourself what Bulang can do.\u003c\/strong\u003e\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58287690580271,"sku":null,"price":9.8,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58287690613039,"sku":null,"price":98.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58287690645807,"sku":null,"price":605.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-bulang-mountain-raw-pu-erh-tea-cake-wrapped-front_f8a161ff-b5db-4df3-b3ee-0cd7eff3056b.jpg?v=1785915136"},{"product_id":"2005-lincang-vintage-shou-puerh-cake-patient-years","title":"The Patient Years — 2005 Lincang 20-Year Dry-Stored Shou Pu-erh","description":"\u003cp\u003e\u003cem\u003eTwenty years of patient, odor-free dry storage have transformed a premium 2005 Lincang harvest into a deeply complex, velvety Shou Pu-erh that no amount of money can rush — and very few collectors ever find.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA 2005 Lincang Shou Pu-erh aged for two full decades under strictly controlled dry-storage conditions — this is the rare aged ripe pu-erh that tea collectors search years to find, now available in a limited anniversary pressing.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003e20 Years of Clean Dry Storage — Guaranteed.\u003c\/strong\u003e No shortcuts, no humid shortcuts, no musty aftertaste. Two decades in Xi'an dry storage means the transformation is natural, pure, and fully traceable to a single trusted source.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2005 Lincang Old-Growth Arbor Material — The Foundation Matters.\u003c\/strong\u003e Spring-harvested, large-leaf varietal (大叶种, Dà Yè Zhǒng) one-bud-two-to-three-leaf sets from Lincang's old arbor trees — the kind of raw material that is no longer affordable to produce at this quality level today.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Once-Only Anniversary Release You Cannot Re-Order.\u003c\/strong\u003e This cake was pressed specifically in 2025 to mark the Mengpu Qinxiang Tea Factory's 25th founding anniversary, using loose tea that had been aging since 2005. Once it is gone, it is gone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry Storage Done Right: Rich Complexity Without the Risk.\u003c\/strong\u003e Unlike wet-stored aged puerh, this cake carries none of the mold-derived off-notes that buyers rightly fear. The aroma is elevated and multi-layered — agarwood, camphor, lotus — not a trace of mustiness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Sister Cake You Can Compare Side by Side.\u003c\/strong\u003e This anniversary Shou pressing was released alongside a raw (Sheng) anniversary sister cake from the same factory, offering collectors a rare opportunity to explore both aging paths from the same trusted origin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eIn the world of aged pu-erh, the storage environment is often the deciding factor between a great tea and a merely decent one. You can start with exceptional raw material, but if the storage conditions are wrong — too humid, too warm, or contaminated with foreign odors — twenty years of waiting produces disappointment instead of depth. That fundamental truth is what makes this particular cake worth understanding before you decide.\u003c\/p\u003e\n\u003cp\u003eMengpu Qinxiang Tea Factory (勐普秦香茶厂) was founded in 2000 in Yunnan Province. From the beginning, the factory built its identity around one non-negotiable principle: dry-warehouse storage (干仓存储, Gān Cāng Cún Chǔ). This means no artificial humidification, no high-heat chambers, and no rushed fermentation cycles. Their teas age slowly, cleanly, and honestly — which is precisely why we chose to work with them and why we trust this release.\u003c\/p\u003e\n\u003cp\u003eIn 2005, the factory produced a batch of traditionally wet-piled ripe pu-erh (渥堆发酵, Wò Duī Fā Jiào) using spring-picked large-leaf arbor material (乔木大叶种, Qiáo Mù Dà Yè Zhǒng) from Lincang, one of Yunnan's most respected tea-producing regions. The harvest specification — one bud with two to three leaves (一芽二三叶, Yī Yá Èr Sān Yè) — is the classic marker of a production run designed for quality aging, not quick consumption. The fermentation was carried out to a moderate degree, intentionally leaving some aging potential rather than over-processing the leaf. Once processed, this tea was stored as loose tea (散茶, Sǎen Chá) in Xi'an, in the factory's dry-warehouse environment, and left untouched.\u003c\/p\u003e\n\u003cp\u003eFor twenty years, it sat.\u003c\/p\u003e\n\u003cp\u003eIn 2025, to mark their 25th founding anniversary, the factory retrieved this twenty-year dry-stored loose tea and pressed it into cakes using traditional stone molds (石模压制, Shí Mó Yā Zhì). The result is what you see here: a round, cleanly shaped cake with full, oily-lustrous tea strips that show the quality of the underlying material. There is no off-note, no mustiness, no hint of unclean storage — only layered aroma and a richness of flavor that only time can produce.\u003c\/p\u003e\n\u003cp\u003eWe stock and source all of our pu-erh with Xi'an dry-storage continuity. This cake arrived with the same character it left the factory with: elevated, clean, and ready to drink today while still holding further aging potential.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy Buy This Now — and Buy With Confidence\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThis is an authenticated single-origin, anniversary-only pressing. The factory will not repeat this exact production. Once this stock is sold, there is no reorder path.\u003c\/li\u003e\n\u003cli\u003eEvery cake in our inventory has been stored under the same dry-storage philosophy — no odor contamination, no humidity damage — consistent with the factory's original 20-year storage record.\u003c\/li\u003e\n\u003cli\u003eWe offer a 30g sample size precisely so that you can verify the aroma, flavor, and cleanliness of this tea before committing to a full 357g cake or a 7-cake tong.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTwenty years of honest dry storage cannot be manufactured or replicated. This 2005 Lincang Shou Pu-erh is the real thing — and limited stock means now is the only practical moment to secure it. Add to cart today.\u003c\/strong\u003e\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58287903768879,"sku":null,"price":24.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58287903801647,"sku":null,"price":245.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58287903834415,"sku":null,"price":1510.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2005-lincang-shou-pu-erh-tea-cake-front-wrapper_5b30a82d-f1a4-4b99-ad82-d88f1ca44f2e.jpg?v=1785923035"},{"product_id":"2005-lincang-vintage-sheng-puerh-cake-patient-years","title":"The Patient Years — 2005 Lincang Vintage Sheng Pu-erh Cake","description":"\u003cp\u003e\u003cem\u003eTwenty years of immaculate Xi'an dry storage have transformed this 2005 Lincang large-leaf spring harvest into a rare, clean-aged Sheng Pu-erh cake that no amount of money — and certainly no shortcut — can replicate.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eThere are aged teas, and then there are teas that were aged correctly. This 2005 Lincang Sheng Pu-erh is one of the latter: twenty years of dry storage, zero compromise, and a flavor profile that proves patience is the most powerful ingredient in any cellar.\u003c\/p\u003e\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwenty years of verifiable dry storage — clean, pure, and uncompromised.\u003c\/strong\u003e No mustiness, no off-notes. Just the honest evolution of a well-sourced Sheng Pu-erh, exactly as nature intended.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2005 spring-harvest large-leaf arbor material — the gold standard for aging.\u003c\/strong\u003e One-bud-two-leaf (一芽二叶) spring flush from Lincang's mountain groves: the raw ingredient quality that makes a 20-year-old tea worth drinking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-pressed stone-mold cake in 2025 — a one-time commemorative release.\u003c\/strong\u003e Loose mao cha that spent two decades quietly maturing in storage was pressed for the first time specifically for this anniversary edition. Once it is gone, it cannot be reproduced.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXi'an dry-warehouse provenance — a traceable, trusted storage pedigree.\u003c\/strong\u003e Dry storage (干仓, Gān Cāng) in Xi'an's low-humidity continental climate is among the most respected aging conditions in the Chinese aged-tea community. This cake carries that credential fully.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourced from a factory whose philosophy matches our own.\u003c\/strong\u003e Mengpu Qinxiang Tea Factory has maintained consistent dry-storage practices since its founding in 2000. This is not a collaboration of convenience; it is a shared commitment to doing aged tea the right way.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eIn the spring of 2005, high in the mountains of Lincang Prefecture, Yunnan, experienced tea farmers hand-plucked one-bud-two-leaf shoots from large-leaf arbor trees (大叶种乔木, Dà Yè Zhǒng Qiáo Mù). Lincang sits between 23°05' and 25°03' north latitude, 98°40' to 100°32' east longitude, at elevations commonly exceeding 1,400 meters, with many garden plots reaching 1,800 to 2,400 meters above sea level. The climate is mild, the air is clean, and the large-leaf cultivar grown here has a reputation for producing raw pu-erh that ages with particular depth and structure.\u003c\/p\u003e\n\u003cp\u003eThat spring harvest was processed using traditional Sheng Pu-erh methods — sun-withered, wok-fired (杀青, Shā Qīng) to halt oxidation, then sun-dried into loose mao cha (毛茶, Máo Chá). It was then transferred to a dry warehouse in Xi'an, a city in northwest China whose dry, low-humidity continental climate is well-regarded in the aged-tea world as a natural preserver of clean flavor.\u003c\/p\u003e\n\u003cp\u003eFor twenty years, the tea sat there. No interventions. No humidity manipulation. No artificial acceleration. Just time, and the slow, steady transformation that only a correctly stored Sheng Pu-erh can undergo.\u003c\/p\u003e\n\u003cp\u003eThe Mengpu Qinxiang Tea Factory (勐普秦香茶厂) was founded in Lincang in the year 2000. Twenty-five years later, in 2025, they marked their anniversary in a way that reflects their values: they retrieved this twenty-year-old loose mao cha, had it hand-pressed into 357-gram cakes using a traditional stone mold (石模压制, Shí Mó Yā Zhì), and released it as a limited commemorative edition. They also pressed a sister product — a 25th Anniversary Shou (Ripe) Pu-erh cake — at the same time, available separately.\u003c\/p\u003e\n\u003cp\u003eThe result is a tea that is already deeply enjoyable today. The long dry-storage period has softened the aggressive tannins typical of young Sheng Pu-erh while preserving the brightness, clarity, and complexity that wet-stored or heavily humid-aged teas often lose. If you enjoy wines with real cellar age — something that still has structure and life but has shed its harsh edges — this is that, in a cup of tea.\u003c\/p\u003e\n\u003cp\u003eIt is also a tea that continues to evolve. If you choose to store it well, it has years of development still ahead of it. But you do not need to wait. It is, right now, one of the most rewarding aged Sheng Pu-erh cakes in this price tier.\u003c\/p\u003e\u003ch2\u003e\u003cstrong\u003eReady to Start Your Sheng\/Raw Puerh Tea Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy collectors and everyday tea drinkers trust this cake:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTwenty years of verifiable dry storage in Xi'an — independently consistent with the flavor and appearance standards of properly aged Sheng Pu-erh.\u003c\/li\u003e\n\u003cli\u003eSourced directly from Mengpu Qinxiang Tea Factory, a producer whose dry-storage philosophy has remained unchanged since 2000. \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eLearn more about Xi'an dry storage and what it means for your tea.\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eAvailable as a 30g sample, a single 357g cake, or a full tong of seven cakes — so you can try before you commit, or invest in a set that will continue to reward you for years to come.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a limited pressing. The loose mao cha that went into these cakes has been aging since 2005 and cannot be recreated.\u003c\/strong\u003e When stock is gone, it is gone. If you have been looking for a clean, traceable, 20-year dry-stored Sheng Pu-erh that you can drink today and continue aging tomorrow, this is it.\u003c\/p\u003e\n\u003cp\u003eAdd to cart now, or start with the 30g sample — and find out what twenty years of patience tastes like.\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58289852940591,"sku":null,"price":24.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58289852973359,"sku":null,"price":245.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58289853006127,"sku":null,"price":1510.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2005-lincang-vintage-sheng-puerh-cake-wrapped.jpg?v=1785989761"},{"product_id":"2018-fengqing-ancient-arbor-raw-puerh-tea-cake-deep-mountain-spring-harvest","title":"2018 Fengqing Ancient Arbor Raw Pu-erh Tea Cake","description":"\u003cp\u003e\u003cem\u003eSeven years of clean, dry storage in Xi'an have already softened the edges of this 2018 ancient-arbor raw pu-erh into something deeply satisfying — and the best of its transformation is still ahead of you.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a raw pu-erh cake pressed from hand-picked spring buds of century-old arbor trees growing deep in the high-altitude forests of Fengqing, Yunnan — one of the earliest releases in Chunming Tea Factory's respected Ancient Tea Grove Series (古茶林系列), and a serious candidate for long-term aging.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes It Unique\u003c\/strong\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eSource material from trees over 100 years old — a biological depth most mass-market puerh simply cannot replicate.\u003c\/li\u003e\n\u003cli\u003eFirst-flush spring harvest, one bud with two leaves (一芽二叶 \/ Yī Yá Èr Yè): the standard of precision picking that defines premium-grade raw pu-erh.\u003c\/li\u003e\n\u003cli\u003eHand-pressed on a traditional stone mold (手工石磨 \/ Shǒu Gōng Shí Mò): a slower, cooler pressing method that preserves leaf structure and supports better long-term aging.\u003c\/li\u003e\n\u003cli\u003eSeven-plus years of Xi'an dry storage — verifiable, clean, and odor-free — giving this cake a controlled start on its aging journey without warehouse humidity or off-notes.\u003c\/li\u003e\n\u003cli\u003e500g format — nearly 40% more tea per cake than the standard 357g — offering collectors and daily drinkers genuine long-term value in a single purchase.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Story Behind This Tea\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eFengqing County sits in the Lincang Prefecture of Yunnan Province, at elevations that push well above 1,500 meters. The county is best known internationally for Dianhong black tea, but among serious raw pu-erh drinkers, its ancient arbor material is an open secret: large-leaf trees, cooler growing conditions, and deep forest soil that produces a leaf with natural intensity and a characteristic sweetness that holds up across decades of aging.\u003c\/p\u003e\n\u003cp\u003eChunming Tea Factory (春茗茶厂) built its Ancient Tea Grove Series (古茶林系列) on a single rule: every cake in the line uses material from trees at least 100 years old. This 2018 release is one of the earliest in that series. The leaves were selected from deep-mountain ancient arbor trees (深山古乔木 \/ Shēn Shān Gǔ Qiáo Mù), picked in spring at the first flush — one bud, two leaves, the grade associated with the fullest flavor and the most resilient cellular structure for aging.\u003c\/p\u003e\n\u003cp\u003eAfter picking, the leaves went through traditional processing: sun-withering (萎凋 \/ Wěi Diāo), fixing (杀青 \/ Shā Qīng) in a wok to halt oxidation, and hand-rolling (揉捻 \/ Róu Niǎn) before being pressed on a stone mold. The stone-pressing (石磨压制 \/ Shí Mò Yā Zhì) method compresses the tea more loosely and evenly than hydraulic machinery, which matters: a less compact cake breathes better over the years, allowing the microbial and enzymatic activity that drives pu-erh's transformation to proceed at a natural pace.\u003c\/p\u003e\n\u003cp\u003eSince leaving the factory, this cake has been stored in Xi'an under dry warehouse conditions. Dry storage (干仓 \/ Gān Cāng) means the tea has aged in a controlled environment — low humidity, stable temperature, no external odors. The result is a tea that already drinks cleanly and confidently, with seven years of softening behind it, while retaining the vitality and structural tannins that will continue evolving in your own storage for years or decades to come.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eReady to Start Your Raw Pu-erh Tea Journey?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSourced directly from Chunming Tea Factory's Ancient Tea Grove Series, with clear factory provenance and storage records.\u003c\/li\u003e\n\u003cli\u003eAvailable in a 30g sample cake so you can evaluate the tea before committing to a full 500g cake or a seven-cake tong.\u003c\/li\u003e\n\u003cli\u003eEvery cake has been stored in Xi'an dry warehouse since production — no wet storage, no off-notes, no guesswork.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAncient-arbor raw pu-erh from a documented 2018 harvest, already seven years into a clean aging curve, is genuinely hard to find at this price point. The 500g format makes this one of the most cost-efficient ways to build a pu-erh collection or maintain a daily practice with a tea that keeps improving. Stock of early-series Ancient Tea Grove cakes is not replenishable — add yours now.\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g Sample","offer_id":58289924669743,"sku":null,"price":6.75,"currency_code":"USD","in_stock":true},{"title":"500g Cake","offer_id":58289924702511,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (500g × 7)","offer_id":58289924735279,"sku":null,"price":567.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2018-fengqing-ancient-arbor-raw-pu-erh-tea-cake-front.jpg?v=1785993459"},{"product_id":"2019-tan-chun-lincang-ancient-tree-first-flush-raw-puerh-tea","title":"2019 \"Tan Chun\" Lincang Ancient Tree First Flush Raw Puerh Tea","description":"\u003cp\u003e\"Tan Chun\" (探春) literally means \"exploring spring\" — searching for the essence of spring in a cup of tea. The name reflects the pursuit of the finest early spring tea leaves from ancient tea trees. This product is part of Chunming's Ancient Tea Forest (古茶林) series, which focuses on teas sourced from the company's own ancient tea tree gardens at 1,800+ meters elevation in the Lincang tea region of Yunnan. Tan Chun has been produced annually since 2019, with each vintage capturing a distinct snapshot of that year's spring harvest.\u003c\/p\u003e\n\u003cp\u003eThe 2019 Tan Chun marks the inaugural release of this product line — the first edition of what would become an annual tradition. Crafted from early spring Yunnan big-leaf varietal (云大品种) tender buds and leaves harvested from mountain tea gardens at 1,800–2,400m elevation in the Lincang tea area, it was processed using traditional puerh tea methods. The tea has been naturally aged in dry storage since dispatch from the factory.\u003c\/p\u003e\n\u003cp\u003eThe dry leaves display fat, robust strips with an oily luster and visible silver hairs. The liquor is bright yellow-green, with a rich and concentrated aroma. The taste is thick, full-bodied, and pleasantly sweet with a brisk, refreshing character. The infused leaves are thick and bright, reflecting the quality of the ancient tree material.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 7×357g tong, 30g sample\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Yunnan Chunming Tea Industry Co., Ltd. (云南春茗茶业有限责任公司)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eExplore the Full Tan Chun Collection\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Tan Chun series has been produced every spring since 2019. Each vintage captures a unique snapshot of that year's Lincang harvest — explore them all:\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin-top: 12px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ddd;\"\u003e\n\u003cth style=\"text-align: left; padding: 10px 8px;\"\u003eVintage\u003c\/th\u003e\n\u003cth style=\"text-align: left; padding: 10px 8px;\"\u003eLink\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2019\u003c\/strong\u003e — First edition of the series\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px; color: #999;\"\u003eCurrent page\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2020\u003c\/strong\u003e — Second edition — early maturity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/lincang-spring-raw-puerh-357g-ancient-forest\" style=\"text-decoration: underline;\"\u003eShop 2020 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2025\u003c\/strong\u003e — Eighth edition — early transformation stage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/2025-tan-chun-lincang-ancient-tree-first-flush-raw-puerh\" style=\"text-decoration: underline;\"\u003eShop 2025 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2026\u003c\/strong\u003e — Ninth edition — freshly pressed, peak aging potential\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/2026-tan-chun-lincang-ancient-tree-first-flush-raw-puerh\" style=\"text-decoration: underline;\"\u003eShop 2026 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"春茗","offers":[{"title":"30g Sample","offer_id":58290531926319,"sku":null,"price":6.79,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58290531959087,"sku":null,"price":67.9,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58290531991855,"sku":null,"price":475.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2019-tan-chun-lincang-ancient-tree-raw-puerh-tea-cake-front.jpg?v=1786008872"},{"product_id":"2025-tan-chun-lincang-ancient-tree-first-flush-raw-puerh","title":"2025 \"Tan Chun\" Lincang Ancient Tree First Flush Raw Puerh Tea","description":"\u003cp\u003e\"Tan Chun\" — literally \"exploring spring\" — is Chunming Tea's annual first-flush raw Puerh, produced without interruption since its debut in 2019. Each spring, tender buds and leaves are hand-picked from Yunnan large-leaf varietal tea trees growing at 1,800–2,400 meters in the Lincang tea region, then crafted using traditional Puerh processing methods.\u003c\/p\u003e\n\u003cp\u003eThis 2025 edition continues the Tan Chun series' tradition of capturing the first taste of spring. Since dispatch from the factory in Fengqing, Lincang, it has been stored in our Xi'an dry storage under natural conditions. As a freshly pressed raw Puerh in its early transformation stage, the tea's rich internal composition makes it equally rewarding to drink now or to cellar for long-term aging.\u003c\/p\u003e\n\u003cp\u003eThe dry leaves are plump and lustrous with visible downy tips. The liquor pours a bright yellow-green, carrying a pronounced, layered aroma. On the palate, the taste is full-bodied and sweet with a clean, refreshing finish. The infused leaves remain thick and luminous — a testament to the ancient tree material's depth and structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample, 7-cake tong\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Chunming (春茗)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory, under natural storage conditions.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eExplore the Full Tan Chun Collection\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Tan Chun series has been produced every spring since 2019. Each vintage captures a unique snapshot of that year's Lincang harvest — explore them all:\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin-top: 12px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ddd;\"\u003e\n\u003cth style=\"text-align: left; padding: 10px 8px;\"\u003eVintage\u003c\/th\u003e\n\u003cth style=\"text-align: left; padding: 10px 8px;\"\u003eLink\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2019\u003c\/strong\u003e — First edition of the series\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/2019-tan-chun-lincang-ancient-tree-first-flush-raw-puerh-tea\" style=\"text-decoration: underline;\"\u003eShop 2019 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2020\u003c\/strong\u003e — Second edition — early maturity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/lincang-spring-raw-puerh-357g-ancient-forest\" style=\"text-decoration: underline;\"\u003eShop 2020 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2025\u003c\/strong\u003e — Eighth edition — early transformation stage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px; color: #999;\"\u003eCurrent page\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2026\u003c\/strong\u003e — Ninth edition — freshly pressed, peak aging potential\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/2026-tan-chun-lincang-ancient-tree-first-flush-raw-puerh\" style=\"text-decoration: underline;\"\u003eShop 2026 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"春茗","offers":[{"title":"30g Sample","offer_id":58292650049839,"sku":null,"price":6.1,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58292650082607,"sku":null,"price":61.2,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58292650115375,"sku":null,"price":430.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2025-tan-chun-lincang-ancient-tree-raw-puerh-tea-cake_8fac1e86-e75b-4b18-8be6-92ee18b45246.jpg?v=1786076147"},{"product_id":"2026-tan-chun-lincang-ancient-tree-first-flush-raw-puerh","title":"2026 \"Tan Chun\" Lincang Ancient Tree First Flush Raw Puerh Tea","description":"\u003cp\u003eThe name \"Tan Chun\" translates to \"seeking spring\" — a fitting title for Chunming Tea's yearly first-harvest raw Puerh, crafted every year without break since first launching in 2019. For each edition, fresh spring buds and foliage are selectively gathered from Yunnan large-leaf cultivar trees nestled at 1,800 to 2,400 meters elevation in the Lincang highlands, then processed following time-honored Puerh techniques.\u003c\/p\u003e\n\u003cp\u003eMarking the ninth consecutive year of the series, this 2026 release captures the vibrant character of early spring. As a freshly pressed raw Puerh at the very beginning of its journey, the tea's rich polyphenol content and ample internal structure point to exceptional aging potential. While enjoyable now for its youthful intensity and brisk sweetness, this cake rewards patient cellaring — its depth and complexity will unfold progressively as the leaves mature and transform over the years.\u003c\/p\u003e\n\u003cp\u003eExpect generously sized, glossy leaves flecked with silvery buds. The brew yields a luminous yellow-green infusion with a deeply fragrant, multi-layered nose. The cup delivers a robust, sweetly rounded body that finishes clean and brisk. Spent leaves unfurl to reveal broad, bright, and resilient texture — clear evidence of the ancient-tree raw material's substance and capacity for long-term development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 357g cake, 30g sample, 7-cake tong\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Chunming (春茗)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Stored in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e under natural conditions.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eExplore the Full Tan Chun Collection\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Tan Chun series has been produced every spring since 2019. Each vintage captures a unique snapshot of that year's Lincang harvest — explore them all:\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin-top: 12px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ddd;\"\u003e\n\u003cth style=\"text-align: left; padding: 10px 8px;\"\u003eVintage\u003c\/th\u003e\n\u003cth style=\"text-align: left; padding: 10px 8px;\"\u003eLink\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2019\u003c\/strong\u003e — First edition of the series\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/2019-tan-chun-lincang-ancient-tree-first-flush-raw-puerh-tea\" style=\"text-decoration: underline;\"\u003eShop 2019 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2020\u003c\/strong\u003e — Second edition — early maturity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/lincang-spring-raw-puerh-357g-ancient-forest\" style=\"text-decoration: underline;\"\u003eShop 2020 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2025\u003c\/strong\u003e — Eighth edition — early transformation stage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/products\/2025-tan-chun-lincang-ancient-tree-first-flush-raw-puerh\" style=\"text-decoration: underline;\"\u003eShop 2025 →\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 10px 8px;\"\u003e\n\u003cstrong\u003e2026\u003c\/strong\u003e — Ninth edition — freshly pressed, peak aging potential\u003c\/td\u003e\n\u003ctd style=\"padding: 10px 8px; color: #999;\"\u003eCurrent page\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"春茗","offers":[{"title":"30g Sample","offer_id":58292681015599,"sku":null,"price":5.85,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58292681048367,"sku":null,"price":58.5,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58292681081135,"sku":null,"price":410.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2026-tan-chun-lincang-ancient-tree-raw-puerh-tea-cake_77557867-dd3b-43cb-a5b2-1c84126f2a06.jpg?v=1786078263"},{"product_id":"2013-dry-aged-lincang-ripe-pu-erh-tea-brick","title":"2013 Dry-Aged Lincang Ripe Pu-erh | Ancient Tree Tea Brick","description":"\u003cp\u003ePressed in 2013 from ancient tree leaves harvested in the Lincang tea region of Yunnan, this tea brick comes from Chunming Tea's Ancient Tea Forest (古茶林) series. The factory owns over 1,500 mu of tea gardens in the area, home to more than 10,000 ancient tea trees over a century old — the source of this brick's dense, generous material.\u003c\/p\u003e\n\u003cp\u003eSince leaving the factory, the brick has been resting in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e, where more than a decade of slow, natural aging has transformed it into something remarkably clean and refined. The liquor pours clear and dark red, gliding across the palate with a sweet, silky, oil-smooth body. Its signature note is a gentle walnut oil aroma — clean, warm, and unmistakable, with no damp or off-notes, the mark of properly dry-aged ripe pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e 30g sample \/ 250g brick \/ 250g × 5 bricks\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Yunnan \u003ca href=\"http:\/\/www.xn--qiv575d.cn\/\" target=\"_blank\" rel=\"noopener\"\u003eChunming Tea Industry Co., Ltd.\u003c\/a\u003e (云南春茗茶业有限责任公司), one of the most representative mid-sized tea makers in the pu-erh market, with its own ancient tree gardens in Lincang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Aged in our \u003ca href=\"https:\/\/orientaleaf.com\/pages\/xi-an-dry-storage\"\u003eXi'an dry storage\u003c\/a\u003e since dispatch from the factory.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThis 2013 brick has an older sibling — the \u003ca href=\"https:\/\/orientaleaf.com\/products\/2006-lincang-ancient-tree-ripe-puerh-walnut-oil-brick-250g\"\u003e2006 Lincang Ancient Tree Ripe Pu-erh Walnut Oil Brick\u003c\/a\u003e, aged seven years longer and grown even deeper and more mellow. If the walnut-oil sweetness of this vintage speaks to you, the 2006 edition carries the same character further along its aging journey. \u003ca href=\"https:\/\/orientaleaf.com\/products\/2006-lincang-ancient-tree-ripe-puerh-walnut-oil-brick-250g\"\u003eShop the 2006 vintage →\u003c\/a\u003e\u003c\/p\u003e","brand":"春茗","offers":[{"title":"30g Sample","offer_id":58325898363183,"sku":null,"price":7.5,"currency_code":"USD","in_stock":true},{"title":"250g Brick","offer_id":58325898395951,"sku":null,"price":49.5,"currency_code":"USD","in_stock":true},{"title":"250g Brick × 5","offer_id":58325898428719,"sku":null,"price":220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2013-dry-aged-lincang-ripe-pu-erh-tea-brick-wrapped-front.jpg?v=1786604171"},{"product_id":"yunnan-golden-empress-oolong","title":"Yunnan Golden Empress Oolong","description":"\u003cp\u003e\u003cem\u003eThis oolong starts with a bug bite — and that's exactly the point. Yunnan Golden Empress is a rare insect-processed oolong from Pu'er, Yunnan, delivering deep honey sweetness, ripe stone fruit, and a smooth finish that needs nothing added. No flavorings. No blending. Just what happens when you leave a tea plant to do something extraordinary.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eIt Starts With an Insect\u003c\/h3\u003e\n\u003cp\u003eMost farmers treat leafhopper insects as a pest. Here, they're the whole point.\u003c\/p\u003e\n\u003cp\u003eWhen the tea leafhopper \u003cem\u003e(Empoasca onukii)\u003c\/em\u003e bites into a young tea leaf, the plant triggers a biochemical defense response — releasing a cascade of natural aromatic compounds it wouldn't otherwise produce. The result is a honey-sweet, fruity complexity that no processing technique can fake.\u003c\/p\u003e\n\u003cp\u003eThis is why \u003cstrong\u003eevery garden that produces Golden Empress Oolong must be grown without pesticides\u003c\/strong\u003e. Not as a marketing claim — as a simple biological necessity. No chemicals, no leafhoppers. No leafhoppers, no Golden Empress.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes Yunnan Different\u003c\/h3\u003e\n\u003cp\u003eOriental Beauty oolong originated in Taiwan and is traditionally made from small-leaf cultivars. This Yunnan version is crafted from a \u003cstrong\u003eFujian small-leaf cultivar transplanted to Yunnan's Pu'er region\u003c\/strong\u003e — the same cultivar family used in traditional Oriental Beauty, but grown in Yunnan's high-altitude terroir. The result is a noticeably fuller body and a deeper, more robust honey character in the cup.\u003c\/p\u003e\n\u003cp\u003eSame cultivar family. Different soil, different altitude, different climate. A distinctly different result worth trying on its own terms.\u003c\/p\u003e\n\u003ch3\u003eThe Craft\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-plucked\u003c\/strong\u003e, one bud and two leaves at a time, during the peak summer leafhopper season\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e60–80% oxidation\u003c\/strong\u003e — significantly higher than most oolongs, placing it close to black tea in depth while retaining oolong's aromatic lift\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNo artificial flavoring, no blending, no additives\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmall-batch processed\u003c\/strong\u003e to maintain quality control at every step\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the Cup\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWildflower honey, ripe apricot, warm beeswax\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmooth and full-bodied · Peach and lychee mid-palate · Long, clean honey finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo astringency · Naturally sweet · No sugar needed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColour\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClear amber-gold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEveryday Brewing\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eWater\u003c\/th\u003e\n\u003cth\u003eLeaf\u003c\/th\u003e\n\u003cth\u003eTemp\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e8 oz \/ 240ml\u003c\/td\u003e\n\u003ctd\u003e2–3g\u003c\/td\u003e\n\u003ctd\u003e200°F \/ 95°C\u003c\/td\u003e\n\u003ctd\u003e3 min\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eRe-steep up to 3×, adding 1 min each time\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu Brewing (Recommended)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eWater\u003c\/th\u003e\n\u003cth\u003eLeaf\u003c\/th\u003e\n\u003cth\u003eTemp\u003c\/th\u003e\n\u003cth\u003eFlash Steeps\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 oz \/ 150ml\u003c\/td\u003e\n\u003ctd\u003e4–5g\u003c\/td\u003e\n\u003ctd\u003e212°F \/ 100°C\u003c\/td\u003e\n\u003ctd\u003eStart at 10 sec · Add 10 sec each round · 6–8 infusions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eNo milk. No sugar. The sweetness is already there.\u003c\/em\u003e\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"10g sample","offer_id":58326430286127,"sku":null,"price":4.5,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":58326430318895,"sku":null,"price":21.5,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":58326430351663,"sku":null,"price":41.5,"currency_code":"USD","in_stock":true},{"title":"500g","offer_id":58326430384431,"sku":null,"price":180.0,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":58326430417199,"sku":null,"price":340.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-yunnan-golden-empress-oolong-dry-leaves-bowl.jpg?v=1786611442"},{"product_id":"yunnan-shaken-leaf-black-tea","title":"Yunnan Shaken-Leaf Black Tea","description":"\u003cp\u003e\u003cem\u003eA black tea with an oolong soul.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis tea begins as a standard spring black tea — one bud, one to two leaves, hand-harvested from a small-leaf cultivar grown in the highlands of Yunnan's Pu'er region. The plants themselves have an interesting backstory: their lineage traces back to Fujian province, where this cultivar originated, before being transplanted and acclimatized to Yunnan's cooler elevations.\u003c\/p\u003e\n\u003cp\u003eWhat makes this tea different is a single additional step that most black teas never see.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAfter the leaves are picked and withered, they go through \u003cem\u003eyao qing 摇青\u003c\/em\u003e — a technique borrowed from oolong production, where the leaves are gently tumbled and shaken in bamboo baskets. This controlled bruising breaks down the cell walls at the leaf edges, triggering a partial, early oxidation before the leaves are rolled. In oolong production, this step is what develops floral aromatics; here, it's applied to a tea that will then continue through the full black tea process: rolling, full oxidation, and drying.\u003c\/p\u003e\n\u003cp\u003eThe result isn't quite an oolong, and it isn't quite a conventional black tea. It sits at the edge of both.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe liquor pours a deep, clear red — noticeably richer and more viscous than most Chinese black teas.\u003c\/p\u003e\n\u003cp\u003eFlavor-wise, the dominant notes are floral and honey-sweet, with a soft, creamy undertone that lingers in the finish. The floral quality is not sharp or perfumy; it's quieter than that — closer to dried wildflowers or osmanthus. Bitterness and astringency are nearly absent, even with a longer steep. This makes it an easy tea to drink at any time of day without palate fatigue.\u003c\/p\u003e\n\u003cp\u003eIt does not need milk or sugar. It doesn't need much from you at all.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Pu'er, Yunnan, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Fujian small-leaf variety (transplanted)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: First bud + one to two leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason\u003c\/strong\u003e: Spring harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e: Loose leaf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eGongfu style:\u003c\/em\u003e 5g per 100ml · 90–95°C · 15 seconds, extending with each infusion · 5–7 infusions\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWestern style:\u003c\/em\u003e 3g per 200ml · 90°C · 2–3 minutes · 2–3 infusions\u003c\/p\u003e\n\u003cp\u003eWater below a full boil works best here; it preserves the floral notes that make this tea worth drinking.\u003c\/p\u003e","brand":"勐普秦香","offers":[{"title":"30g sample","offer_id":58326690562351,"sku":null,"price":4.95,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":58326690595119,"sku":null,"price":7.8,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":58326690627887,"sku":null,"price":14.95,"currency_code":"USD","in_stock":true},{"title":"500g","offer_id":58326690660655,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":58326690693423,"sku":null,"price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-yunnan-shaken-leaf-black-tea-dry-leaves.jpg?v=1786613735"},{"product_id":"2018-sun-dried-white-peony-fuding-compressed-biscuit","title":"2018 Sun-Dried White Peony Fuding Compressed Biscuit","description":"\u003cp\u003e\u003cstrong\u003e2018 Sun-Dried White Peony — Fuding Guanyang · Compressed Biscuit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2018 spring White Peony from Guanyang Town, one of the higher-elevation growing areas within Fuding — the heartland of Chinese white tea. The leaves are Fuding Dabai cultivar, processed the traditional way: spread outdoors under direct sun rather than dried indoors in a controlled environment.\u003c\/p\u003e\n\u003cp\u003eSun-drying runs warmer and faster than indoor withering. It pushes oxidation a little further, which tends to produce a thicker, darker, and sweeter cup than shade-withered white tea of the same age. If you've only tried the pale, grassy style of young white tea, this one will feel noticeably different.\u003c\/p\u003e\n\u003cp\u003eAfter six years of loose-leaf aging at the Yunwu Tea Factory, the material was compressed in 2023 into these small single-serving biscuits. By now the transformation is well along: the liquor pours a deep reddish amber, and the dominant note is a warm, dried-date sweetness with a clean, lingering finish. There's no bitterness, no astringency — just a mellow, full body that comes from time.\u003c\/p\u003e\n\u003cp\u003eEach biscuit weighs around 4.2g and is sealed in its own wrapper. It fits in a pocket or a bag without any fuss, which makes it genuinely useful outside the house.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged White Peony (白牡丹), compressed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eSpring 2018\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eGuanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dabai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; pressed 2023\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePer piece\u003c\/th\u003e\n\u003ctd\u003e~4.2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eDeep reddish amber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, sweet, full body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Use one full biscuit in a gaiwan or small teapot. Water at 95–100 °C. First steep 20–30 seconds, then extend each steep by 10–15 seconds. Expect 7–9 rounds before the flavor fades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e Half a biscuit in a mug or thermos, 95–100 °C water, drink as it steeps. Refill when the cup is about a third full.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e Half to one full biscuit per 300–400ml. Steep 3–4 minutes at 95–100 °C. Works well for a relaxed morning brew without fussing over timing.\u003c\/p\u003e\n\u003cp\u003eThe biscuit will break apart naturally in hot water — no need to pre-break it.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003ePacks\u003c\/h2\u003e\n\u003cp\u003eAvailable in 2, 5, 10, and 50 biscuits. The 50-pack is the most economical option and keeps well at room temperature in a dry, odor-free space.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eA note on this style of tea:\u003c\/strong\u003e Sun-dried aged white tea is still a relatively small category outside China. If you're new to it, think of it as sitting between a lightly aged pu-erh and a classic Fuding white tea — the patience of one, the sweetness of the other.\u003c\/p\u003e\n\u003cp\u003eCurious how the same harvest tastes with a different process? Our \u003ca href=\"https:\/\/orientaleaf.com\/products\/2018-indoor-withered-white-peony-fuding-compressed-biscuit\"\u003e2018 Indoor-Withered White Peony\u003c\/a\u003e comes from the same Guanyang spring 2018 harvest, withered slowly indoors rather than under the sun — the result is brighter, more floral, and gentler than this sun-dried version.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"2 bags sample","offer_id":58352996253999,"sku":null,"price":2.45,"currency_code":"USD","in_stock":true},{"title":"5 bags","offer_id":58352996286767,"sku":null,"price":5.95,"currency_code":"USD","in_stock":true},{"title":"10 bags","offer_id":58352996319535,"sku":null,"price":11.5,"currency_code":"USD","in_stock":true},{"title":"50 bags","offer_id":58352996352303,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/02-2018-sun-dried-white-peony-biscuit-packaging-front.jpg?v=1787219228"},{"product_id":"2018-indoor-withered-white-peony-fuding-compressed-biscuit","title":"2018 Indoor-Withered White Peony Fuding Compressed Biscuit","description":"\u003cp\u003e\u003cstrong\u003e2018 Indoor-Withered White Peony — Fuding Guanyang · Compressed Biscuit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSame origin, same harvest year, different process — and a noticeably different cup.\u003c\/p\u003e\n\u003cp\u003eThis is a 2018 spring White Peony from Guanyang Town in Fuding, made from Fuding Dabai cultivar. Where our sun-dried version is processed outdoors under direct sunlight, this one was withered indoors: the freshly picked leaves were spread in a ventilated room and left to dry slowly at ambient temperature, over a longer period, without direct heat or light.\u003c\/p\u003e\n\u003cp\u003eThat slower, gentler process is the whole point of indoor withering. With less heat stress on the leaf, the volatile aromatics have more time to develop rather than burn off. The result tends to be a cleaner, brighter style — more floral, more delicate — compared to the deeper, darker profile that sun exposure encourages.\u003c\/p\u003e\n\u003cp\u003eAfter five years of loose-leaf aging at the Yunwu Tea Factory, the material was compressed in 2023 into these single-serving biscuits. Five years is an early-to-mid stage for aged white tea: the raw, grassy edge of a young white peony has faded, and the cup is beginning to soften and round out, but it hasn't yet crossed into the deeper, date-and-wood territory of a longer-aged tea. The liquor pours a clear, bright amber — clean and inviting. The flavor is gentle and sweet, with a light floral quality still present and a soft, smooth body building underneath.\u003c\/p\u003e\n\u003cp\u003eIf you want to understand where this tea is going, our \u003ca href=\"https:\/\/orientaleaf.com\/products\/2018-sun-dried-white-peony-fuding-compressed-biscuit\"\u003e2018 Sun-Dried White Peony\u003c\/a\u003e offers a useful comparison: same year, same town, further along in transformation, with a richer and heavier profile. Neither is better — they represent two different approaches to the same raw material.\u003c\/p\u003e\n\u003cp\u003eEach biscuit weighs around 4.2g and is individually sealed. It travels well and brews easily wherever you are.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged White Peony, compressed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eSpring 2018\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eGuanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dabai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eIndoor natural withering; pressed 2023\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePer piece\u003c\/th\u003e\n\u003ctd\u003e~4.2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eClear, bright amber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eFloral, gently sweet, smooth and clean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e One full biscuit in a gaiwan or small teapot. Water at 95–100 °C. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 7–9 rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e Half a biscuit in a mug or thermos, 95–100 °C water, drink as it steeps. Refill when the cup is about a third full. The clean profile of this tea works especially well this way — it stays pleasant without turning harsh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e Half to one full biscuit per 300–400ml, 95–100 °C, 3–4 minutes. A relaxed, low-effort brew that still shows the tea's character.\u003c\/p\u003e\n\u003cp\u003eThe biscuit breaks apart naturally in hot water.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003ePacks\u003c\/h2\u003e\n\u003cp\u003eAvailable in 2, 5, 10, and 50 biscuits. Keeps well at room temperature in a dry, odor-free space. The 50-pack is the most economical option and also lets you track how the tea continues to develop over the months you're working through it.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eNew to aged white tea?\u003c\/strong\u003e This is a good starting point. It's gentle and approachable, without any of the intensity that puts some people off older teas. If you enjoy it and want to explore further, the \u003ca href=\"https:\/\/orientaleaf.com\/products\/2018-sun-dried-white-peony-fuding-compressed-biscuit\"\u003esun-dried version from the same harvest\u003c\/a\u003e is a natural next step.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"2 bags sample","offer_id":58355282641199,"sku":null,"price":2.45,"currency_code":"USD","in_stock":true},{"title":"5 bags","offer_id":58355282673967,"sku":null,"price":5.95,"currency_code":"USD","in_stock":true},{"title":"10 bags","offer_id":58355282706735,"sku":null,"price":11.5,"currency_code":"USD","in_stock":true},{"title":"50 bags","offer_id":58355282739503,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2018-indoor-withered-white-peony-biscuit-packaging-stacked.jpg?v=1787295024"},{"product_id":"fortune-2021-sun-dried-shou-mei-fuding-50g-mini-cake","title":"Fortune 2021 Sun-Dried Shou Mei Fuding 50g Mini Cake","description":"\u003cp\u003e\u003cstrong\u003e\"Fortune\" 2021 Sun-Dried Shou Mei — Fuding Guanyang · 50g Mini Cake\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFortune is the English translation of 福 — the Chinese character on the wrapper. A simple name for a straightforward tea.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2021 spring Shou Mei from Guanyang Town, one of the higher-elevation growing areas in Fuding. The material is Fuding Dahao cultivar, withered outdoors under direct sun in the traditional manner. It comes from Liufeng Tea, produced at the Yunwu Tea Factory.\u003c\/p\u003e\n\u003cp\u003eA note on the grade: Shou Mei is the broader-leaf grade of Fuding white tea, harvested later in the spring than White Peony. This particular lot sits at the upper end of the Shou Mei range — larger, more developed leaves than you would find in a White Peony, but well-sorted and consistent, closer to what is classified as Gong Mei. For an aged cake, that fuller leaf character is an advantage: there is more material to work with, and the flavor profile tends toward richness rather than delicacy.\u003c\/p\u003e\n\u003cp\u003eSun-withering matters here for the same reasons it does in any aged white tea. The direct heat during processing encourages a deeper level of initial oxidation, which steers the tea toward a thicker, darker, and sweeter character as it ages. After several years of loose-leaf storage, the material was pressed into this loosely bound cake. By now the transformation is clearly underway: the liquor pours a deep reddish amber, the dominant note is a warm dried-date sweetness, and the body is full and mellow. It is sitting comfortably in early-to-mid aged territory. The harder edges of a young white tea are gone; what remains is smooth and approachable without being flat.\u003c\/p\u003e\n\u003cp\u003eThe loose pressing is intentional and worth noting. You can break off what you need by hand — no tea pick, no tools required. The leaf structure stays relatively intact, which also means the cake can continue to age naturally if you are not in a hurry to finish it.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged Shou Mei (寿眉), compressed cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eSpring 2021\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eGuanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eLiufeng Tea · Yunwu Tea Factory\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; loosely pressed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e50g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eDeep reddish amber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, full-bodied, warm and sweet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Break off approximately 5g — about a tenth of the cake — for a gaiwan or small teapot. The loose pressing makes this easy to do by feel. Water at 95–100 °C. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 7–9 rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e About 2–3g in a mug or thermos, 95–100 °C water, drink as it steeps and refill when the cup is around a third full. The sweet, low-bitterness character of this tea makes it forgiving in a long steep — it won't turn harsh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e Around 3–5g per 300–400ml, 95–100 °C, 3–4 minutes. A good option when you want a relaxed, unfussy brew.\u003c\/p\u003e\n\u003cp\u003eThe loosely pressed leaf separates naturally in hot water.\u003c\/p\u003e\n\u003ch2\u003eStorage and Aging\u003c\/h2\u003e\n\u003cp\u003eStore in a dry, odor-free space at room temperature, away from direct sunlight. Properly stored, this cake will continue to develop. If you buy more than one, it's worth revisiting the same cake every six to twelve months — the changes are gradual but real.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you're comparing across the range:\u003c\/strong\u003e This tea is fuller-bodied and richer than the White Peony grades from the same region, owing to the larger leaf and the sun-drying process. If you've tried our compressed biscuits and want something with more weight in the cup, this is a natural next step.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"Default Title","offer_id":58355441828143,"sku":null,"price":18.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2021-sun-dried-shou-mei-fuding-50g-cake-packaging-top.jpg?v=1787301002"},{"product_id":"2024-sun-dried-shou-mei-chen-pi-fuding-waffle-cake","title":"2024 Sun-Dried Shou Mei \u0026 Chen Pi Fuding Waffle Cake","description":"\u003cp\u003e\u003cstrong\u003e\"2024 Sun-Dried Shou Mei \u0026amp; Chen Pi — Fuding Guanyang · Waffle Cake\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the first product in our range that blends two ingredients, and it's a pairing with a long history in Chinese tea culture: white tea and dried tangerine peel, known as Chen Pi (陈皮).\u003c\/p\u003e\n\u003cp\u003eThe tea is a 2024 spring Shou Mei from Guanyang Town in Fuding, made from Fuding Dahao cultivar and withered outdoors under direct sun. The Chen Pi is also from 2024, dried and cut into fine strips before being blended with the tea leaf. Both are from the same year — this is a young tea, not an aged one, and it's worth being upfront about that: the character here comes from the process and the pairing, not from years of storage.\u003c\/p\u003e\n\u003cp\u003eSun-dried Shou Mei already leans toward the fuller, sweeter end of the white tea spectrum. The sun exposure during withering drives a deeper initial oxidation, producing a thick, dark liquor and a warmth that shade-withered teas of the same grade don't quite match. Chen Pi adds another layer on top of that: a dry, citrusy brightness that cuts through the sweetness, a mild bitterness that gives the cup some structure, and a distinctive aroma that lingers after the sip. The two complement each other more than they compete — the tea provides body and sweetness, the peel provides lift and complexity.\u003c\/p\u003e\n\u003cp\u003eThe shape is worth a mention. Each 30g piece is pressed into a waffle form — scored into six equal sections, each around 5g. You break off one section by hand for a gongfu session, half a section for a mug or thermos. No tools, no guesswork, no loose tea going everywhere.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eShou Mei (寿眉) + Chen Pi blend, compressed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eSpring 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eGuanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e~30g per cake (±3–5g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSections\u003c\/th\u003e\n\u003ctd\u003e6 break-apart pieces, ~5g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eDeep amber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eSweet and full-bodied, with citrus lift from Chen Pi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Break off one section (~5g) by hand and place in a gaiwan or small teapot. Water at 95–100 °C. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 7–9 rounds. The Chen Pi aroma tends to be most prominent in the first few steeps, then settles into the background as the tea flavor comes forward.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e Half a section in a mug or thermos, 95–100 °C water. Drink as it steeps and refill when the cup is about a third full. The blend holds up well to long contact with water — neither the tea nor the peel turns sharp or bitter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e One section per 300–400ml, 95–100 °C, 3–4 minutes. The citrus note from the Chen Pi comes through clearly in a longer steep, making this a particularly good option for this style.\u003c\/p\u003e\n\u003ch2\u003ePacks\u003c\/h2\u003e\n\u003cp\u003eAvailable in 1, 5, 10, and 50 cakes. Each cake covers six full gongfu sessions. The 50-pack is the most economical option and stores well at room temperature in a dry, odor-free space.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNew to Chen Pi white tea?\u003c\/strong\u003e The combination is more approachable than it might sound. The peel doesn't dominate — it adds a background citrus note and a gentle complexity that makes the cup more interesting without changing the fundamental character of the tea. If you're already comfortable with Fuding white tea, this is an easy next step.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"1 Piece (~30g ea ±3-5g)","offer_id":58355532661039,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true},{"title":"5 Pieces (~30g ea ±3-5g)","offer_id":58355532693807,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"10 Pieces (~30g ea ±3-5g)","offer_id":58355532726575,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true},{"title":"50 Pieces (~30g ea ±3-5g)","offer_id":58355532759343,"sku":null,"price":195.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/02-2024-sun-dried-shou-mei-chen-pi-fuding-waffle-cake-cake-revealed.jpg?v=1787304648"},{"product_id":"gold-brick-2012-sun-dried-white-peony-fuding-500g-brick","title":"Gold Brick 2012 Sun-Dried White Peony Fuding 500g Brick","description":"\u003cp\u003e\u003cstrong\u003e\"Gold Brick\" 2012 Sun-Dried White Peony — Fuding Guanyang · 500g Compressed Brick\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eGold Brick — 金砖 in Chinese — is the name on the wrapper. It's a fair description of what's inside: something dense, heavy, and worth the wait.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2012 late-spring White Peony from Xitou village, Guanyang Town, Fuding — one of the higher-elevation growing areas in the region. The material is a blend of Fuding Dabai and Fuding Dahao cultivars, withered outdoors under direct sun in the traditional manner. It was pressed into this 500g brick in June 2017.\u003c\/p\u003e\n\u003cp\u003eA word on the grade, because honesty matters here: this is late-spring White Peony, harvested toward the end of the spring flush rather than at the peak. The leaves are more developed and the material includes natural tea stems. That puts it somewhere between a classic White Peony and Shou Mei in character — not the most delicate grade, but that's not the point of this tea, and it's reflected in the price. The stems actually contribute something useful: a natural sweetness that runs through the cup and rounds out the body. For a tea meant to be aged and drunk deeply rather than sipped lightly, this is a sensible starting point.\u003c\/p\u003e\n\u003cp\u003eThe processing adds another layer. Sun-withering pushes oxidation further than indoor withering, building a thicker, darker base. That foundation, combined with over a decade of aging, has brought this tea into genuinely mature territory. The liquor pours a deep reddish amber — almost red-brown — and the flavors are unmistakably those of a well-aged white: dried date, a warm medicinal depth that the Chinese call 药香 (yào xiāng), and a clean sweetness that lingers long after the sip. The raw, grassy notes of youth are completely gone. What remains is mellow, full, and settled.\u003c\/p\u003e\n\u003cp\u003eTwo stages of aging are worth understanding here. The material spent its first five years as loose leaf before being pressed in 2017. Since then it has continued aging as a tight brick. Bricks pressed in that era were compressed firmly — this one holds its shape and requires a tea pick to break apart. That tight compression slows the aging process slightly compared to a loose cake, which means the tea has developed steadily rather than rapidly. The result is consistent throughout the brick.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged White Peony (白牡丹), compressed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eLate spring 2012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eXitou, Guanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eLiufeng Tea · Yunwu Tea Factory\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dabai \u0026amp; Fuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; pressed June 2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e500g per brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCompression\u003c\/th\u003e\n\u003ctd\u003eTight — tea pick recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eDeep reddish amber to red-brown\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, medicinal depth, sweet and full-bodied\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003eA note on water temperature: despite being a White Peony by grade, this tea has aged long enough that fully boiling water (100 °C) is appropriate and recommended. The heat opens up the aromatics and brings out the depth that cooler water would leave behind. Don't treat it like a young white tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Use a tea pick to break off approximately 5g and brew in a gaiwan or small teapot (around 110ml). Rinse once briefly with boiling water and discard — this loosens the compressed leaf and wakes the tea up. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 10 or more rounds. The date and medicinal notes build gradually across the session.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e About 2–3g in a mug or thermos with boiling water. Drink as it steeps and refill when the cup is about a third full. The maturity of this tea means it handles extended contact with water well — no sharpness, no bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e Around 3–5g per 300–400ml, boiling water, 3–4 minutes. The full body and dark liquor come through clearly this way, and it's a low-effort method that suits the character of the tea.\u003c\/p\u003e\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e30g sample\u003c\/strong\u003e — enough for six full gongfu sessions. A good way to get to know the tea before committing to a full brick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e500g brick\u003c\/strong\u003e — the complete cake. Store in a dry, odor-free space at room temperature, away from direct sunlight. Given the tight compression, break off what you need as you go and leave the rest intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn value:\u003c\/strong\u003e Twelve-plus years of aged white tea from a named origin and producer is not common at this price point. The grade is honest — this is not a premium White Peony — but the aging is real, the flavor is there, and the cost reflects the material rather than any marketing premium. If you've been curious about mature white tea but not ready to spend heavily on it, this is a reasonable entry point.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"30g sample","offer_id":58357666087215,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true},{"title":"500g brick","offer_id":58357666119983,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-gold-brick-2012-sun-dried-white-peony-fuding-500g-brick-packaging-front.jpg?v=1787375022"},{"product_id":"2014-sun-dried-white-peony-fuding-100g-waffle-cake","title":"2014 Sun-Dried White Peony Fuding 100g Waffle Cake","description":"\u003cp\u003e\u003cstrong\u003e\"2014 Sun-Dried White Peony — Fuding Guanyang · 100g Waffle Cake\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2014 late-spring White Peony from Xitou village, Guanyang Town — one of the higher-elevation growing areas in Fuding. The material is a blend of Fuding Dabai and Fuding Dahao cultivars, withered outdoors under direct sun. After roughly two years of loose-leaf aging, it was pressed into this waffle cake format in February 2016.\u003c\/p\u003e\n\u003cp\u003eA word on the grade: this is late-spring White Peony, harvested toward the end of the spring flush. The leaves are more developed than a first-flush White Peony, and the material includes natural tea stems. That puts it closer to the border between White Peony and Shou Mei in character. The stems aren't a flaw — they carry more natural sugars than the leaf alone, which over a decade of aging translates into a rounder, sweeter cup. The price reflects the grade honestly.\u003c\/p\u003e\n\u003cp\u003eTen-plus years of aging, starting from a sun-dried base, has brought this tea well into mature territory. The liquor pours a deep reddish amber, almost red-brown. The dominant notes are dried date and a warm medicinal depth — 药香, the characteristic aroma of properly aged white tea — with a clean sweetness that carries through to the finish. There's nothing raw or grassy left. It's settled, mellow, and ready to drink now without any further waiting.\u003c\/p\u003e\n\u003cp\u003eThe waffle format is practical. Each 100g cake is scored into 18 equal sections, each weighing around 5.5g — exactly one gongfu session. Break off a section by hand, brew it, done. No tea pick, no weighing, no loose tea to manage. If you're the kind of person who drinks tea daily and wants something that removes friction from the process, that's what this format is for.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged White Peony (白牡丹), waffle cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eLate spring 2014\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eXitou, Guanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eLiufeng Tea · Yunwu Tea Factory\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dabai \u0026amp; Fuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; pressed February 2016\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e100g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSections\u003c\/th\u003e\n\u003ctd\u003e18 break-apart pieces, ~5.5g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eDeep reddish amber to red-brown\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, medicinal depth, sweet and full-bodied\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003eA note on water temperature: despite being White Peony by grade, ten-plus years of aging means fully boiling water (100 °C) is appropriate and recommended. The heat opens up the aromatics and brings out the body that cooler water leaves behind. Don't treat it like a young white tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Break off one section (~5.5g) by hand and brew in a gaiwan or small teapot (around 110ml). A brief rinse with boiling water before the first steep helps loosen the compressed leaf. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 10 or more rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e About half a section in a mug or thermos with boiling water. Drink as it steeps and refill when the cup is about a third full. The maturity of this tea means it handles long contact with water well — no bitterness, no sharp edges.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e One section per 300–400ml, boiling water, 3–4 minutes. The dark liquor and full body come through clearly, and it's a relaxed, low-effort way to brew.\u003c\/p\u003e\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSingle cake (100g)\u003c\/strong\u003e — 18 gongfu sessions. A good way to get acquainted with the tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5-cake tin box (500g)\u003c\/strong\u003e — keeps well in the tin, which also makes it a decent gift option without overthinking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10-cake bundle (1kg)\u003c\/strong\u003e — wrapped in hemp rope. The most economical option. Store in a dry, odor-free space at room temperature, away from direct sunlight. The waffle format stacks and stores cleanly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn value:\u003c\/strong\u003e This is everyday drinking tea. The grade is honest, the aging is real, and the price reflects both. If you want a mature aged white tea that you can brew on a Tuesday morning without worrying about finishing the last of something precious, this is what that looks like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you're comparing across the range:\u003c\/strong\u003e This sits between the 2018 compressed biscuits and the 2012 Gold Brick in terms of age and depth. It's more developed than the 2018s, with the full date-and-medicinal character of a properly aged tea — but slightly lighter in body than the 2012, which has had two more years on top. For the fuller-bodied sister tea from the same harvest, see our \u003ca href=\"\/products\/2014-sun-dried-shou-mei-fuding-100g-waffle-cake\"\u003e2014 Shou Mei waffle cake\u003c\/a\u003e.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"Single Cake 100g","offer_id":58357862367535,"sku":null,"price":17.0,"currency_code":"USD","in_stock":true},{"title":"Tin Box — 5 Cakes 5×100g","offer_id":58357862400303,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true},{"title":"Bundle — 10 Cakes 10×100g","offer_id":58357862433071,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2014-sun-dried-white-peony-fuding-100g-waffle-cake-bundle-10-pack.jpg?v=1787383498"},{"product_id":"2014-sun-dried-shou-mei-fuding-100g-waffle-cake","title":"2014 Sun-Dried Shou Mei Fuding 100g Waffle Cake","description":"\u003cp\u003e\u003cstrong\u003e\"2014 Sun-Dried Shou Mei — Fuding Guanyang · 100g Waffle Cake\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2014 late-spring Shou Mei from Xitou village, Guanyang Town — one of the higher-elevation growing areas in Fuding. The material is a blend of Fuding Dabai and Fuding Dahao cultivars, withered outdoors under direct sun. After roughly two years of loose-leaf aging, it was pressed into this waffle cake in February 2016.\u003c\/p\u003e\n\u003cp\u003eShou Mei is the broadest-leaf grade of Fuding white tea, harvested later in the spring than White Peony. The leaves are larger, more fully developed, and the material includes more stems than a finer grade would. That's not a compromise — it's the nature of the grade, and it has a direct effect on what ends up in the cup. The thick leaf and stem carry a higher proportion of natural sugars, and over a decade of aging those sugars translate into a notably sweet, full-bodied cup. Shou Mei also tends to be more durable than finer grades: the heavier leaf holds up across more steeps, which is why this tea runs to 12 or more rounds in a gongfu session. The price reflects the grade honestly.\u003c\/p\u003e\n\u003cp\u003eTen-plus years of aging from a sun-dried base has brought this tea well into mature territory. The liquor pours a deep reddish amber, sometimes tipping toward red-brown. The dominant notes are dried date and the warm medicinal depth that comes with properly aged white tea — what the Chinese call 药香 — with a sweetness that carries clean through to the finish. There's nothing raw or sharp left. It's settled and mellow and ready to drink now.\u003c\/p\u003e\n\u003cp\u003eThe waffle format is practical. Each 100g cake is scored into 18 equal sections of around 5.5g each — one section, one gongfu session. Break it off by hand, brew it, done. No tools, no measuring, no loose leaf to deal with.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged Shou Mei (寿眉), waffle cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eLate spring 2014\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eXitou, Guanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eLiufeng Tea · Yunwu Tea Factory\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dabai \u0026amp; Fuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; pressed February 2016\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e100g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSections\u003c\/th\u003e\n\u003ctd\u003e18 break-apart pieces, ~5.5g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eDeep reddish amber to red-brown\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, medicinal depth, sweet and full-bodied\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003eBoiling water (100 °C) is the right choice here. Shou Mei's thick leaf and stem structure is built for it — the heat opens up the leaf fully and brings out both the sweetness and the depth. Lower temperatures will leave something on the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Break off one section (~5.5g) by hand and brew in a gaiwan or small teapot (around 110ml). A quick rinse with boiling water before the first steep helps loosen the compressed leaf. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 12 or more rounds — Shou Mei's heavier leaf holds up longer than finer grades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e Half a section in a mug or thermos with boiling water. Drink as it steeps, refill when the cup is about a third full. The maturity and natural sweetness of this tea make it forgiving — no bitterness, no sharp edges even with extended steeping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e One section per 300–400ml, boiling water, 3–4 minutes. The dark, full-bodied liquor comes through clearly this way.\u003c\/p\u003e\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSingle Cake (100g)\u003c\/strong\u003e — 18 gongfu sessions. A practical way to try it before committing to more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTin Box — 5 Cakes (500g)\u003c\/strong\u003e — stores well in the tin. A reasonable choice if you drink daily or want a presentable option for giving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBundle — 10 Cakes (1kg)\u003c\/strong\u003e — wrapped in hemp rope. The most economical option. Store in a dry, odor-free space at room temperature, away from direct sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn value:\u003c\/strong\u003e This is daily drinking tea. The grade is honest, the aging is real, and the price reflects both. Shou Mei at this age gives you more steeps per session than a finer grade would, which makes it practical as well as enjoyable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you're comparing across the range:\u003c\/strong\u003e We also carry a \u003ca href=\"\/products\/2014-sun-dried-white-peony-fuding-100g-waffle-cake\"\u003e2014 White Peony waffle cake\u003c\/a\u003e from the same harvest, same producer, same format. The White Peony uses a finer grade of leaf with a slightly more delicate character; this Shou Mei is fuller-bodied, yields more steeps, and sits at a similar price point. Neither is objectively better — they're different expressions of the same year and origin.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"Single Cake 100g","offer_id":58358124347695,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true},{"title":"Tin Box — 5 Cakes 5×100g","offer_id":58358124380463,"sku":null,"price":70.0,"currency_code":"USD","in_stock":true},{"title":"Bundle — 10 Cakes 10×100g","offer_id":58358124413231,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2014-sun-dried-shou-mei-fuding-100g-waffle-cake-packaging-side.jpg?v=1787387577"},{"product_id":"2018-sun-dried-shou-mei-fuding-350g-cake","title":"2018 Sun-Dried Shou Mei Fuding 350g Cake","description":"\u003cp\u003e\u003cstrong\u003e\"2018 Sun-Dried Shou Mei — Fuding Guanyang · 350g Cake\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2018 late-spring Shou Mei from Xitou village, Guanyang Town in Fuding. The material is Fuding Dahao cultivar, withered outdoors under direct sun. After five years of loose-leaf aging, it was pressed into this 350g cake in 2023.\u003c\/p\u003e\n\u003cp\u003eShou Mei is the broadest-leaf grade of Fuding white tea — larger, more developed leaves harvested later in the spring. This particular lot is late-spring material, which means the leaf is on the fuller end even for Shou Mei. It's not a fine or delicate grade, and it doesn't try to be. The thick leaf and natural stems carry more sugars than a finer grade would, and over time those sugars round out into the sweetness that makes aged Shou Mei worth drinking. The price reflects the grade honestly.\u003c\/p\u003e\n\u003cp\u003eSeven years in, this tea is at an early-to-mid stage of aging. The raw, grassy edge of a young white tea is gone. The liquor pours a deep reddish amber, the date sweetness is clearly present, and the medicinal depth — 药香 — is beginning to develop. It's drinking well now and will continue to develop if you choose to hold some back. The sun-dried processing provides a richer, thicker base than indoor withering would: more body, darker liquor, and a warmth that suits the Shou Mei character well.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged Shou Mei (寿眉), compressed cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eLate spring 2018\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eXitou, Guanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eLiufeng Tea · Yunwu Tea Factory\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; pressed 2023\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e350g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eDeep reddish amber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, emerging medicinal depth, sweet and full-bodied\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003eBoiling water (100 °C) is the right choice. Shou Mei's thick leaf structure handles full heat well — it opens up the sweetness and body in a way that lower temperatures won't.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Break off approximately 5g with a tea pick and brew in a gaiwan or small teapot (around 110ml). A quick rinse with boiling water before the first steep helps loosen the compressed leaf. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 12 or more rounds — the heavy leaf holds up well across a long session.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e About 2–3g in a mug or thermos with boiling water. Drink as it steeps and refill when the cup is about a third full. The natural sweetness keeps this pleasant even with extended contact — no bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e Around 3–5g per 300–400ml, boiling water, 3–4 minutes. Straightforward and forgiving.\u003c\/p\u003e\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e30g Sample\u003c\/strong\u003e — roughly six gongfu sessions. A low-commitment way to try the tea before buying a full cake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle Cake (350g)\u003c\/strong\u003e — the standard option. Store in a dry, odor-free space at room temperature, away from direct sunlight. The cake will continue to develop in storage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTong — 7 Cakes (2.45kg)\u003c\/strong\u003e — the full traditional tong, the most economical option. Worth considering if you drink Shou Mei regularly or want to track how this tea develops over the coming years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you're comparing across the range:\u003c\/strong\u003e We also carry \u003ca href=\"\/products\/2014-sun-dried-shou-mei-fuding-100g-waffle-cake\"\u003e2014 Shou Mei\u003c\/a\u003e and \u003ca href=\"\/products\/2014-sun-dried-white-peony-fuding-100g-waffle-cake\"\u003e2014 White Peony\u003c\/a\u003e in the waffle cake format — both older and further along in transformation, with a deeper date-and-medicinal profile. This 2018 cake is a few years behind that stage: lighter in body, a bit fresher in character, and priced accordingly. If you want to drink aged Shou Mei daily and let some of it continue aging on the shelf, this is a practical choice.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"30g Sample","offer_id":58363391508783,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true},{"title":"350g Cake","offer_id":58363391541551,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (350g × 7)","offer_id":58363391574319,"sku":null,"price":260.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2018-sun-dried-shou-mei-fuding-350g-cake-packaging-front.jpg?v=1787566408"},{"product_id":"2020-sun-dried-white-peony-fuding-guanyang-350g-cake","title":"2020 Sun-Dried White Peony — Fuding Guanyang · 350g Cake","description":"\u003cp\u003e\u003cstrong\u003e2020 Sun-Dried White Peony — Fuding Guanyang · 350g Cake\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2020 spring White Peony from Xitou village, Guanyang Town in Fuding. The material is Fuding Dahao cultivar, withered outdoors under direct sun in the traditional manner. After roughly a year of loose-leaf aging, it was pressed into this 350g cake in 2021.\u003c\/p\u003e\n\u003cp\u003eWhite Peony sits above Shou Mei in the grade hierarchy — finer leaf, more bud content, a more delicate base to start from. That matters when you're talking about aging, because the transformation has different things to work with. Five years in, this tea is at an early-to-mid stage: the fresh, grassy notes of a new white tea are gone, the sweetness has deepened and settled, and the date character that defines well-aged Fuding white tea is clearly present. It hasn't yet reached the heavier, more complex medicinal depth of a longer-aged tea — and it doesn't claim to. What it offers is a tea that's genuinely pleasant to drink now, with some development still ahead if you're inclined to hold any back.\u003c\/p\u003e\n\u003cp\u003eThe sun-dried processing contributes body and warmth from the start. Sun-withered teas tend to oxidize a little further during processing than indoor-withered ones, which pushes the flavor profile toward richness rather than delicacy. Combined with five years of aging, the result is a cup that's fuller and sweeter than you might expect from a five-year-old White Peony.\u003c\/p\u003e\n\u003cp\u003eOne thing worth noting: the first steep pours a pale golden yellow, then shifts noticeably to a deeper reddish amber from the second steep onward. It's a visible marker of where this tea sits in its aging — the early transformation is there, but it hasn't fully committed to the deep red of a long-aged tea. Both colors are accurate; neither is a defect.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged White Peony (白牡丹), compressed cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eSpring 2020\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eXitou, Guanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eLiufeng Tea · Yunwu Tea Factory\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; pressed 2021\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e350g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003ePale golden (first steep) → deep reddish amber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, sweet, smooth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAging stage\u003c\/th\u003e\n\u003ctd\u003eEarly to mid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended):\u003c\/strong\u003e Break off approximately 5g with a tea pick and brew in a gaiwan or small teapot (around 110ml). Water at 95 °C. A quick rinse before the first steep helps loosen the compressed leaf. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 10 or more rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa \/ long steep:\u003c\/strong\u003e About 2–3g in a mug or thermos at 95 °C. Drink as it steeps and refill when the cup is about a third full. The sweetness holds up well in a long steep without turning bitter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e Around 3–5g per 300–400ml, 95 °C, 3–4 minutes. Straightforward and easy.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g Sample\u003c\/strong\u003e — roughly six gongfu sessions. A sensible starting point before committing to a full cake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle Cake (350g)\u003c\/strong\u003e — the standard option. Store in a dry, odor-free space at room temperature, away from direct sunlight. The cake will continue to develop slowly in storage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong — 7 Cakes (2.45kg)\u003c\/strong\u003e — the most economical option. If you drink White Peony regularly and want to watch how it changes over the next few years, buying a tong and opening cakes periodically is one of the more rewarding ways to engage with aged white tea.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIf you're comparing across the range:\u003c\/strong\u003e In terms of age, this sits below the \u003ca href=\"\/products\/2018-sun-dried-shou-mei-fuding-350g-cake\"\u003e2018 Shou Mei cake\u003c\/a\u003e and further still below \u003ca href=\"\/products\/2014-sun-dried-white-peony-fuding-100g-waffle-cake\"\u003eour 2014 products\u003c\/a\u003e. But the grade difference matters as much as the vintage. White Peony starts from a finer leaf than Shou Mei, which means the character is cleaner and a little lighter even at the same age. If you want more body and more steeps, the \u003ca href=\"\/products\/2018-sun-dried-shou-mei-fuding-350g-cake\"\u003eShou Mei\u003c\/a\u003e is the direction to go. If you want something more refined at a similar price point, this is it.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"30g Sample","offer_id":58365347594543,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true},{"title":"350g Cake","offer_id":58365347627311,"sku":null,"price":70.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (350g × 7)","offer_id":58365347660079,"sku":null,"price":450.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2020-sun-dried-white-peony-fuding-350g-cake-front-wrap.jpg?v=1787634294"},{"product_id":"2013-sun-dried-shou-mei-fuding-guanyang-300g-cake","title":"2013 Sun-Dried Shou Mei — Fuding Guanyang · 300g Cake","description":"\u003cp\u003e\u003cstrong\u003e2013 Sun-Dried Shou Mei — Fuding Guanyang · 300g Cake\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a 2013 spring Shou Mei from Xitou village, Guanyang Town in Fuding. The material is Fuding Dahao cultivar, withered outdoors under direct sun. After four years of loose-leaf aging, it was pressed into this 300g cake in 2017.\u003c\/p\u003e\n\u003cp\u003eIt's worth being straightforward about the grade: this is coarse-end spring Shou Mei. The leaves are large and well-developed, the stems are present, and it is not a fine or delicate raw material by any measure. That's not a problem at this age — it's actually part of why this tea works. The heavy leaf and stems carry more natural sugars than a finer grade would, and twelve-plus years of aging have had plenty of material to work with. What comes out the other side is a cup that's dense, sweet, and deeply satisfying in a way that a more refined starting point often isn't. The price reflects the grade honestly.\u003c\/p\u003e\n\u003cp\u003eTwelve years in, this tea is well into mature territory — further along than anything else in our current range except the \u003ca href=\"\/products\/gold-brick-2012-sun-dried-white-peony-fuding-500g-brick\"\u003e2012 Gold Brick\u003c\/a\u003e. The raw character of young white tea is completely gone. The liquor pours a clear, bright red — vivid and clean, not murky. The flavor has moved beyond simple date sweetness into something more layered: there's the dried date, and underneath it a ginseng-like depth that the Chinese call 参香, and a broader medicinal warmth that settles in after the sip. It's not subtle. It's the kind of cup that makes it immediately obvious you're drinking something that has had time.\u003c\/p\u003e\n\u003cp\u003eSun-dried processing was the right call for this grade and this aging trajectory. The additional oxidation from direct sun exposure gave the tea a richer, darker foundation to age from. Combined with the natural sugars in the coarser leaf, the result is a cup with genuine body and weight.\u003c\/p\u003e\n\u003cp\u003eOne practical note on brewing method: this is one of the few teas in our range where a slow steep — grandpa style or 焖泡 in a thermos — genuinely outperforms gongfu for many drinkers. The extended contact with boiling water draws out the sweetness and the deeper aromatic layers in a way that the quick steeps of gongfu don't always capture. That said, gongfu gives you more control and more rounds, so it depends on what you're after.\u003c\/p\u003e\n\u003cp\u003eThe tea meets Chinese national food safety standards (GB). There is no organic certification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Note on Weight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis cake was originally pressed to a 350g standard in 2017. The raw material — coarse, late-spring Shou Mei — wasn't easy to sell at the time, so it was set aside deliberately for long-term aging.\u003c\/p\u003e\n\u003cp\u003eOver the years, aged tea cakes lose moisture and mass gradually as they continue to transform. By the time this tea reached the stage where it was genuinely worth drinking, the actual cake weight had settled to somewhere between 310g and 340g. We label it at 300g to make sure every cake you receive meets or exceeds what's on the wrapper — not as a conservative estimate, but as an honest one.\u003c\/p\u003e\n\u003cp\u003eWhat you're getting is a cake that weighs more than labeled, made from material that needed time to become what it is now.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eTea type\u003c\/th\u003e\n\u003ctd\u003eAged Shou Mei (寿眉), compressed cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eSpring 2013\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eXitou, Guanyang Town, Fuding, Fujian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eLiufeng Tea · Yunwu Tea Factory\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivar\u003c\/th\u003e\n\u003ctd\u003eFuding Dahao\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eSun-dried withering; pressed 2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e300g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLiquor\u003c\/th\u003e\n\u003ctd\u003eClear, bright red\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eDried date, ginseng depth, medicinal warmth, sweet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAging stage\u003c\/th\u003e\n\u003ctd\u003eMature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eChina national standard (GB) \/ food safety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003eFully boiling water (100 °C) throughout. At this age and with this leaf structure, there's no reason to hold back on temperature — the heat is what opens the tea up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlow steep \/ 焖泡 (particularly recommended):\u003c\/strong\u003e About 3g in a thermos or lidded mug with boiling water. Let it sit for 10–15 minutes or longer before drinking. Refill with boiling water when the cup is about a third full. This method suits the tea well — the extended time in hot water draws out the sweetness and the deeper aromatic layers that faster methods can leave behind. It also makes for an effortless brew throughout the day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa:\u003c\/strong\u003e Same as above, but in an open mug. Drink as it steeps, refill as needed. Less concentrated than a thermos steep, but equally low-effort.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu:\u003c\/strong\u003e Break off approximately 5g with a tea pick and brew in a gaiwan or small teapot (around 110ml). A quick rinse with boiling water before the first steep. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 12 or more rounds — the coarse leaf holds up exceptionally well across a long session.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn gongfu timing:\u003c\/strong\u003e this tea is not afraid of a long steep — don’t rush it. If the water isn’t hot enough, or the steep is too short, the liquor won’t reach that deep, rich red and will come out thin and flat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWestern \/ pot:\u003c\/strong\u003e Around 3–5g per 300–400ml, boiling water, 4–5 minutes. The dark, full-bodied liquor comes through clearly.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g Sample\u003c\/strong\u003e — roughly six gongfu sessions. A practical way to try an aged tea before committing to a full cake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle Cake (300g)\u003c\/strong\u003e — the standard option. Store in a dry, odor-free space at room temperature, away from direct sunlight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong — 7 Cakes (2.1kg)\u003c\/strong\u003e — the most economical option. At this age, the tea is stable — you're not buying it to age further, you're buying it to drink. A tong is a reasonable supply if this becomes part of your regular rotation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eOn value:\u003c\/strong\u003e Aged white tea from a named origin, at a daily-drinker price, is not common. The grade is coarse and the description says so. But the aging is real, the flavor is there, and if you've been curious about what mature Fuding white tea actually tastes like without paying a premium for fine raw material, this is a direct answer to that question.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you're comparing across the range:\u003c\/strong\u003e The closest product is the \u003ca href=\"\/products\/gold-brick-2012-sun-dried-white-peony-fuding-500g-brick\"\u003e2012 Gold Brick\u003c\/a\u003e — same region, similar grade, one year older. The Gold Brick is pressed tighter and in a larger format (500g); this cake is 300g and somewhat easier to work through. The flavor profiles at this age are broadly similar — both are in mature territory with date and medicinal character — but the Gold Brick has had one additional year and a different compression history. Either works as an entry point into older Fuding white tea.\u003c\/p\u003e","brand":"云雾茶厂","offers":[{"title":"30g Sample","offer_id":58365439639855,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true},{"title":"300g Cake","offer_id":58365439672623,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (300g × 7)","offer_id":58365439705391,"sku":null,"price":320.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2013-sun-dried-shou-mei-fuding-300g-cake-front-wrap.jpg?v=1787636083"},{"product_id":"bojun-ripe-puerh-7-0-2026-spring","title":"Bojun Ripe Pu-erh 7.0 (2026 Spring) — Mengku Rongshi","description":"\u003cp\u003e\u003cstrong\u003eBojun is Mengku Rongshi's flagship ripe pu-erh, now in its seventh iteration. This 2026 spring version is made from Mengku large-leaf vine-trained trees and fermented using a controlled, batch-by-batch process the brand has refined since 2017. No pile smell. Ready to drink from day one.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eAbout This Tea\u003c\/h3\u003e\n\u003cp\u003eBojun 7.0 is made from spring 2026 fresh leaves — one bud plus two leaves — harvested from vine-trained Mengku large-leaf trees in Shuangjiang, Lincang, Yunnan.\u003c\/p\u003e\n\u003cp\u003eWhat sets Bojun apart from most ripe pu-erh is the fermentation approach. Rather than a single large pile, the material is sorted into batches and each is fermented separately, with tight control over temperature, humidity, turning frequency, and duration. The batches are then blended after fermentation.\u003c\/p\u003e\n\u003cp\u003eThe brand's lab data for this version:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol compounds\u003c\/strong\u003e (the primary contributors to floral and fruity character): \u003cstrong\u003e\u0026gt;52.8%\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompounds associated with pile smell\u003c\/strong\u003e: \u003cstrong\u003e\u0026lt;10%\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGallic acid content\u003c\/strong\u003e: \u003cstrong\u003e~1.55% on average\u003c\/strong\u003e — higher than what's typical in conventional ripe pu-erh, which contributes to a lively, refreshing quality in the cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat It Tastes Like\u003c\/h3\u003e\n\u003cp\u003eThe first two steepings are the most expressive. There's a clear fruit-acid brightness upfront, alongside floral and caramel notes. The soup is noticeably thick and viscous — it has weight and texture. Sweetness is high.\u003c\/p\u003e\n\u003cp\u003eAs the session progresses, the character becomes rounder and more settled. There's a clean, lingering sweetness after each sip. The palate stays engaged in a way that's uncommon in ripe pu-erh.\u003c\/p\u003e\n\u003cp\u003eOne common comparison among Chinese tea drinkers: sweet-sour plum jam. Make of that what you will.\u003c\/p\u003e\n\u003cp\u003eThere is no pile smell. This is a deliberate outcome of the process, not a coincidence — and it means you don't need to wait before drinking.\u003c\/p\u003e\n\n\u003ch3\u003eThe Brand\u003c\/h3\u003e\n\u003cp\u003eMengku Rongshi has been based in Shuangjiang, Lincang since the family began making tea in 1935. In 1999, second-generation Rong Jiasheng formally established the brand after acquiring the local state-run tea factory. The third generation leads production today.\u003c\/p\u003e\n\u003cp\u003eThe brand works exclusively with Mengku large-leaf material. Bojun is where they've pushed their process the furthest.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eProduced in compliance with Chinese national food safety standards (GB standard).\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eFormats\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003e30g Sample\u003c\/th\u003e\n\u003ctd\u003ePortioned from a single cake. A practical way to try before committing.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e500g Cake\u003c\/th\u003e\n\u003ctd\u003eStandard compressed pu-erh cake. Suitable for drinking now or cellaring.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e5-Cake Wooden Box\u003c\/th\u003e\n\u003ctd\u003eFive 500g cakes (2,500g total) in a wooden storage and presentation box.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\n\u003cp\u003eRipe pu-erh is forgiving to brew. The guide below is a starting point — adjust based on your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVessel\u003c\/strong\u003e\u003cbr\u003eA Yixing clay pot or porcelain gaiwan works well. Glass is fine too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003cbr\u003eFiltered or spring water. Bring to a full boil — \u003cstrong\u003e95–100°C (203–212°F)\u003c\/strong\u003e. Ripe pu-erh handles high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003cbr\u003eGongfu style: approx. \u003cstrong\u003e7–8g per 100ml\u003c\/strong\u003e.\u003cbr\u003eWestern-style mug: approx. \u003cstrong\u003e3–4g per 300ml\u003c\/strong\u003e, steep 2–3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRinse\u003c\/strong\u003e\u003cbr\u003eOne quick rinse, 5–10 seconds. Discard. This opens the leaves and removes any surface dust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteeping Times (Gongfu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSteepings\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1–2\u003c\/td\u003e\n\u003ctd\u003e15–20 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e3–5\u003c\/td\u003e\n\u003ctd\u003e20–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e6 onward\u003c\/td\u003e\n\u003ctd\u003eExtend gradually as needed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe first two steepings show the most fruit-acid character and the thickest texture — worth slowing down for. Expect \u003cstrong\u003e8–12 steepings\u003c\/strong\u003e from a full gongfu session.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eCool, dry, and ventilated. Keep away from strong odors. No special humidity control needed for storage under two years.\u003c\/p\u003e\n\u003ch2\u003eThe Bojun Series\u003c\/h2\u003e\n\u003cp\u003eBojun is currently available in four editions, each pressed as a 500g cake. Click through to compare:\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eEdition\u003c\/th\u003e\n\u003cth\u003eProfile\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2017-original-edition\"\u003e2017 Bojun (Original Edition)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWhere Bojun began - the first Bojun ever made.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2019-xian-dry-storage\"\u003e2019 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe vintage that established Bojun's reputation, aged in Xi'an dry storage.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2020-xian-dry-storage\"\u003e2020 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eProduced in the year Bojun was named one of Yunnan's Ten Famous Teas.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-7-0-2026-spring\"\u003eBojun 7.0 (2026 Spring)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe latest iteration, from spring 2026 Mengku large-leaf material.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"margin-top:1.6em;padding-top:1.1em;border-top:1px solid #e5dfd0;font-size:.95em;line-height:1.7;color:#726d62;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/collections\/mengku-rongshi\" style=\"color:#105541;font-weight:700;text-decoration:none;\"\u003e← Back to the Mengku Rongshi Collection\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003eA family-rooted Lincang pu-erh brand, dry-stored in Xi'an since 2000.\u003c\/span\u003e\u003c\/p\u003e","brand":"戎氏","offers":[{"title":"30g Sample","offer_id":58365861658927,"sku":null,"price":12.5,"currency_code":"USD","in_stock":true},{"title":"500g Cake","offer_id":58365861691695,"sku":null,"price":165.0,"currency_code":"USD","in_stock":true},{"title":"5-Cake Wooden Box (2500g)","offer_id":58365861724463,"sku":null,"price":800.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-bojun-ripe-puerh-7-0-2026-spring-front-wrap.jpg?v=1787648510"},{"product_id":"bojun-ripe-puerh-2020-xian-dry-storage","title":"Bojun Ripe Pu-erh 2020 (500g Cake) — Mengku Rongshi","description":"\u003cp\u003e\u003cstrong\u003eThis is the 2020 edition of Bojun, Mengku Rongshi's flagship ripe pu-erh — stored since production in a private collection in Xi'an, in northwest China's naturally dry climate. Years of clean, unhurried aging. The signature Bojun character is intact; the edges have softened. One format: a single 500g compressed cake.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eAbout This Tea\u003c\/h3\u003e\n\u003cp\u003eBojun was first released in 2017 as Mengku Rongshi's first departure from conventional ripe pu-erh. The core idea was to ferment batches separately — sorted by material grade, each controlled precisely for temperature, humidity, turning schedule, and duration — then blend after fermentation, rather than doing everything in a single large pile. The result is a ripe pu-erh where the aromatic compounds that drive floral and fruity character are preserved at a high proportion, and the \"pile smell\" associated with conventional wodui fermentation is minimized.\u003c\/p\u003e\n\u003cp\u003eThe 2020 cake was produced during a significant year for the product: Bojun was selected as one of Yunnan's Ten Famous Teas that year, and the brand released a full range of formats to mark the occasion. This 500g cake is the standard-size format from that release — same raw material specification as the Bojun sheng (raw) pu-erh, one bud plus two leaves from vine-trained Mengku large-leaf trees.\u003c\/p\u003e\n\n\u003ch3\u003eAged in Xi'an\u003c\/h3\u003e\n\u003cp\u003eSince leaving the factory, this cake has been stored in Xi'an — a city in northwest China with a climate that sits at the other end of the spectrum from Yunnan or Guangdong. Annual average humidity is low. Temperatures are seasonal but moderate. There is no monsoon.\u003c\/p\u003e\n\u003cp\u003eIn pu-erh terms, this is a textbook dry storage environment. Aging in these conditions is slower and more gradual than in humid southern storage, but the trade-off is cleanliness: no mustiness, no warehouse smell, no off-notes. What you get is a tea that has evolved on its own terms, without the intervention of high ambient humidity.\u003c\/p\u003e\n\u003cp\u003eOver the years, the sharper edges of a young ripe pu-erh — the rawness, any residual heat from fermentation — have settled. The soup has become more cohesive and smooth. The Bojun character, the floral and caramel notes, is still clearly present.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Tastes Like Now\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Floral and caramel lead. No pile smell. There's a sweetness to the cup aroma — some drinkers also pick up a faint chestnut or dry-wood note that wasn't there at production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoup:\u003c\/strong\u003e Red, clear, with good clarity. The texture is thick and smooth — noticeably softer and more cohesive than when this cake was new. Sweetness is high.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e There's a clean, lingering sweetness after each sip, and a light salivating quality that carries through. This is not something you find in most ripe pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Six or seven steepings without effort. The first few bring the most aromatic expression; later steepings shift toward a quieter sweetness and wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne thing to know:\u003c\/strong\u003e Bojun is fermented lighter than most conventional ripe pu-erh, and gallic acid content is relatively high. This means some drinkers will notice a mild fruit-acid quality, particularly in the first steepings. This is a characteristic of the tea, not a defect. A short awakening period (see brewing below) softens it if it's not to your taste.\u003c\/p\u003e\n\n\u003ch3\u003eThe Brand\u003c\/h3\u003e\n\u003cp\u003eMengku Rongshi has been making tea in Shuangjiang, Lincang since 1935. The brand was formally established in 1999 when second-generation Rong Jiasheng acquired the local state-run factory. Today the third generation leads production. The company is recognized as a National Key Agricultural Industrialization Leading Enterprise by the Chinese government. Their focus has always been on Mengku large-leaf material — Bojun is where they've done their most technically ambitious work.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eProduced in compliance with Chinese national food safety standards (GB standard).\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAwaken the tea first\u003c\/strong\u003e\u003cbr\u003eThis cake has been compressed for years. Before your first session, break off the amount you plan to use and let it sit loosely in an open container — a small bowl, an unglazed clay jar, or any breathable vessel — for one to two weeks. This isn't required, but it allows the leaves to open up and the aroma to become more expressive. If you're brewing the same day, even a few hours helps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVessel\u003c\/strong\u003e\u003cbr\u003eA Yixing clay pot or a porcelain gaiwan. The pot holds heat well and tends to round out the texture; the gaiwan gives you a clearer read on the tea. Either works.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003cbr\u003eFiltered or spring water, full boil — \u003cstrong\u003e95–100°C (203–212°F).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003cbr\u003eApprox. \u003cstrong\u003e5–6g per 110ml\u003c\/strong\u003e (roughly 1:20 by weight). Scale up or down to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRinse\u003c\/strong\u003e\u003cbr\u003eOne rinse, 5–10 seconds. Discard. Opens the leaves, removes surface dust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteeping Times (Gongfu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSteepings\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1–3\u003c\/td\u003e\n\u003ctd\u003e5–10 seconds (fast pour)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4–6\u003c\/td\u003e\n\u003ctd\u003e15–25 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7 onward\u003c\/td\u003e\n\u003ctd\u003eExtend gradually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe early steepings are where the fruit-acid brightness and floral character are most pronounced. If you find the first two steepings sharp, pour them out faster. As the session continues, the character softens into sweetness and quiet depth.\u003c\/p\u003e\n\n\u003ch2\u003eStorage After Purchase\u003c\/h2\u003e\n\u003cp\u003ePu-erh continues to change in the cup and in the tin. To keep this cake in good condition:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore somewhere cool, dry, ventilated, and away from strong odors — coffee, spices, cleaning products\u003c\/li\u003e\n\u003cli\u003eWrap in the original cotton paper, then place in a clean cardboard box or unglazed ceramic jar\u003c\/li\u003e\n\u003cli\u003eAvoid completely airtight containers; the tea needs some air exchange\u003c\/li\u003e\n\u003cli\u003eIf you're in a very dry climate (similar to Xi'an), seal loosely rather than leaving fully open — you don't want the cake to lose moisture too quickly\u003c\/li\u003e\n\u003cli\u003eCheck the cake every six months if you're storing long-term: confirm it's dry, no off-smell, no visible mold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis cake can be enjoyed now. It can also continue aging. Both are reasonable choices.\u003c\/p\u003e\n\u003ch2\u003eThe Bojun Series\u003c\/h2\u003e\n\u003cp\u003eBojun is currently available in four editions, each pressed as a 500g cake. Click through to compare:\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eEdition\u003c\/th\u003e\n\u003cth\u003eProfile\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2017-original-edition\"\u003e2017 Bojun (Original Edition)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWhere Bojun began - the first Bojun ever made.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2019-xian-dry-storage\"\u003e2019 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe vintage that established Bojun's reputation, aged in Xi'an dry storage.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2020-xian-dry-storage\"\u003e2020 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eProduced in the year Bojun was named one of Yunnan's Ten Famous Teas.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-7-0-2026-spring\"\u003eBojun 7.0 (2026 Spring)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe latest iteration, from spring 2026 Mengku large-leaf material.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"margin-top:1.6em;padding-top:1.1em;border-top:1px solid #e5dfd0;font-size:.95em;line-height:1.7;color:#726d62;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/collections\/mengku-rongshi\" style=\"color:#105541;font-weight:700;text-decoration:none;\"\u003e← Back to the Mengku Rongshi Collection\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003eA family-rooted Lincang pu-erh brand, dry-stored in Xi'an since 2000.\u003c\/span\u003e\u003c\/p\u003e","brand":"戎氏","offers":[{"title":"30g Sample","offer_id":58365990207791,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true},{"title":"500g Cake","offer_id":58365990240559,"sku":null,"price":195.0,"currency_code":"USD","in_stock":true},{"title":"5-Cake Wooden Box (2500g)","offer_id":58365990273327,"sku":null,"price":950.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2020-bojun-ripe-puerh-500g-front-wrap.jpg?v=1787652669"},{"product_id":"bojun-ripe-puerh-2019-xian-dry-storage","title":"Bojun Ripe Pu-erh 2019 (500g Cake) — Mengku Rongshi","description":"\u003cp\u003e\u003cstrong\u003eBojun was introduced in 2017. By 2019, after two years of refinement and market feedback, the formula had found its form. This is the vintage that established the tea's reputation — the one that made Bojun a name people started looking for specifically. Stored since production in Xi'an's dry northern climate, it now carries years of clean aging. One format: a single 500g compressed cake.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eWhy 2019\u003c\/h3\u003e\n\u003cp\u003eMengku Rongshi launched Bojun in 2017 as their first serious departure from conventional ripe pu-erh — a different fermentation method, a different flavor target. The first two years were the proving ground. By 2019, the process had stabilized, the recipe was dialed in, and the tea started drawing consistent attention within the industry.\u003c\/p\u003e\n\u003cp\u003eThis is not a retrospective judgment. The recognition happened in real time: 2019 Bojun sold steadily, held its price, and became the reference point for what this tea could be. The following year — 2020 — Bojun was officially selected as one of Yunnan's Ten Famous Teas, a recognition that in part reflected what the 2019 vintage had demonstrated.\u003c\/p\u003e\n\u003cp\u003eThe cake itself reflects the maturity of that moment. The dry leaf is well-formed: tightly compressed but not overly so, reddish-brown with visible bud tips, the material consistent throughout.\u003c\/p\u003e\n\n\u003ch3\u003eThe Tea\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRaw material:\u003c\/strong\u003e One bud plus two leaves, from vine-trained Mengku large-leaf trees in Shuangjiang, Lincang. The same selection standard used for Bojun sheng (raw) pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e The brand's own method — material is sorted and fermented in separate batches, each one managed precisely for temperature, humidity, turning schedule, and duration. Blending happens after fermentation, not before. This approach results in a higher proportion of aromatic compounds (floral and fruity) and a lower presence of the \"pile smell\" that comes with conventional large-pile wodui fermentation. Fermentation is intentionally kept on the lighter side, which preserves more active compounds and results in gallic acid levels above what's typical in conventional ripe pu-erh.\u003c\/p\u003e\n\n\u003ch3\u003eAged in Xi'an\u003c\/h3\u003e\n\u003cp\u003eXi'an sits in northwest China — dry climate, seasonal temperatures, low annual humidity. It's a natural dry storage environment: aging proceeds slowly and cleanly, without the intervention of the warm humid conditions you'd find in Yunnan or Guangdong.\u003c\/p\u003e\n\u003cp\u003eYears in this climate have done what dry storage does well. The initial sharpness is gone. The soup has become more cohesive, rounder, easier to drink across a full session. The core Bojun character — the floral and caramel notes, the sweetness, the texture — is intact, with some additional depth that wasn't there at production. No mustiness. No warehouse smell. Clean throughout.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Tastes Like Now\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance:\u003c\/strong\u003e The compressed cake is even in color — reddish-brown, with fat, well-formed leaves and visible bud tips. Moderate compression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Floral and caramel, with a sweetness that comes through both dry and in the cup. Some drinkers also detect a light dried-fruit note that develops with age. No pile smell.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoup:\u003c\/strong\u003e Deep red, clear, with good brightness. The texture is thick and smooth — the kind of weight that's noticeable from the first sip. Years of aging has added cohesion; the soup feels more settled than a younger Bojun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Rich and sweet, with a clean finish. There's a lasting sweetness after each sip, and a light, refreshing salivating quality that carries through the session. Both are more pronounced in this tea than in most conventional ripe pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Six to seven steepings comfortably, more with patience. The first few bring the most aromatic expression; later steepings move toward quieter sweetness and a faint wood note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne thing to know:\u003c\/strong\u003e Bojun ferments lighter than most conventional ripe pu-erh, and gallic acid content is relatively high. Some drinkers will notice a mild fruit-acid quality — faintly reminiscent of green plum — particularly in the early steepings. This is a characteristic of the tea, not a defect, and it's part of what makes Bojun's flavor profile distinct. It has softened considerably with extended aging, but it's still there. If you're sensitive to acidity in tea, letting the broken leaves breathe for a week or two before your first session will help.\u003c\/p\u003e\n\n\u003ch3\u003eA Note on Price\u003c\/h3\u003e\n\u003cp\u003eBecause Mengku Rongshi held firm pricing discipline on this vintage from the start, the 2019 cake has always carried a premium — and that hasn't changed. If your main interest is experiencing what Bojun tastes like, the \u003ca href=\"\/products\/bojun-ripe-puerh-2020-xian-dry-storage\"\u003e2020 cake\u003c\/a\u003e is a genuine alternative: the same tea, one year younger, at a more accessible price point. The 2019 makes sense if the vintage specifically matters to you, or if you're buying with long-term storage in mind.\u003c\/p\u003e\n\n\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAwaken the tea first\u003c\/strong\u003e\u003cbr\u003eBreak off what you plan to use and let it sit loosely in an open bowl or breathable container for one to two weeks before your first session. Years of compression means the leaves benefit from time to open up. If you're brewing the same day, even a few hours at room temperature makes a difference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVessel\u003c\/strong\u003e\u003cbr\u003eYixing clay pot or porcelain gaiwan. The pot holds heat well and softens the texture further; the gaiwan keeps the flavors more distinct and lets you track the tea across steepings. Both are appropriate here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003cbr\u003eFiltered or spring water. Full boil — \u003cstrong\u003e95–100°C (203–212°F).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003cbr\u003eApprox. \u003cstrong\u003e5–6g per 110ml\u003c\/strong\u003e (roughly 1:20 by weight).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRinse\u003c\/strong\u003e\u003cbr\u003eOne rinse, 5–10 seconds. Discard. Opens the leaves and clears any surface dust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteeping Times (Gongfu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSteepings\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1–3\u003c\/td\u003e\n\u003ctd\u003e5–10 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4–6\u003c\/td\u003e\n\u003ctd\u003e15–25 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7 onward\u003c\/td\u003e\n\u003ctd\u003eExtend gradually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePour the first steepings quickly. This is where the fruit-acid brightness is most present — a fast pour keeps it balanced. The character settles as the session continues.\u003c\/p\u003e\n\n\u003ch2\u003eStorage After Purchase\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKeep somewhere cool, dry, ventilated, and away from strong odors\u003c\/li\u003e\n\u003cli\u003eRewrap in the original cotton paper; store in a clean cardboard box or unglazed ceramic jar\u003c\/li\u003e\n\u003cli\u003eAvoid completely airtight containers — some air exchange is good\u003c\/li\u003e\n\u003cli\u003eIn a very dry climate, seal loosely to prevent the cake from drying out too quickly\u003c\/li\u003e\n\u003cli\u003eIf storing long-term, check the cake every six months: dry, no off-smell, no visible mold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis cake is ready to drink now. It will also continue to develop with further storage.\u003c\/p\u003e\n\u003ch2\u003eThe Bojun Series\u003c\/h2\u003e\n\u003cp\u003eBojun is currently available in four editions, each pressed as a 500g cake. Click through to compare:\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eEdition\u003c\/th\u003e\n\u003cth\u003eProfile\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2017-original-edition\"\u003e2017 Bojun (Original Edition)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWhere Bojun began - the first Bojun ever made.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2019-xian-dry-storage\"\u003e2019 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe vintage that established Bojun's reputation, aged in Xi'an dry storage.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2020-xian-dry-storage\"\u003e2020 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eProduced in the year Bojun was named one of Yunnan's Ten Famous Teas.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-7-0-2026-spring\"\u003eBojun 7.0 (2026 Spring)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe latest iteration, from spring 2026 Mengku large-leaf material.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"margin-top:1.6em;padding-top:1.1em;border-top:1px solid #e5dfd0;font-size:.95em;line-height:1.7;color:#726d62;\"\u003e\u003ca href=\"https:\/\/orientaleaf.com\/collections\/mengku-rongshi\" style=\"color:#105541;font-weight:700;text-decoration:none;\"\u003e← Back to the Mengku Rongshi Collection\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003eA family-rooted Lincang pu-erh brand, dry-stored in Xi'an since 2000.\u003c\/span\u003e\u003c\/p\u003e","brand":"戎氏","offers":[{"title":"30g Sample","offer_id":58366063313199,"sku":null,"price":19.5,"currency_code":"USD","in_stock":true},{"title":"500g Cake","offer_id":58366063345967,"sku":null,"price":260.0,"currency_code":"USD","in_stock":true},{"title":"5-Cake Wooden Box (2500g)","offer_id":58366063378735,"sku":null,"price":1250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2019-bojun-ripe-puerh-500g-front-wrap.jpg?v=1787654436"},{"product_id":"bojun-ripe-puerh-2017-original-edition","title":"Bojun Ripe Pu-erh 2017 (Original Edition) — Mengku Rongshi","description":"\u003cp\u003e\u003cstrong\u003eThis is where Bojun began. Released in the summer of 2017, this was Mengku Rongshi's first ripe pu-erh — and the tea that introduced a new way of thinking about what shou pu-erh could taste like. The formula and process have evolved across subsequent vintages, but this original edition remains in a category of its own. Stored since production in Xi'an's dry northern climate. Stock is limited. Available in three formats: 30g sample, 500g cake, and a 5-cake wooden box.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Started\u003c\/h3\u003e\n\u003cp\u003eMengku Rongshi had built their name on raw pu-erh. For years, Bojun sheng — their raw tea — had been one of the brand's most recognized products. Making a ripe version was not a quick decision. By the time the first Bojun ripe pu-erh was released in the summer of 2017, the brand had spent the better part of a decade working out how to do it in a way that was worth doing.\u003c\/p\u003e\n\u003cp\u003eThe result was something that didn't fit the usual description of shou pu-erh. No pile smell at release. Strong floral and caramel character. A thick, layered soup with high sweetness and a genuine, lasting finish. The approach — sorting raw material into batches and fermenting each one separately, with precise control over temperature, humidity, turning schedule, and duration, then blending after fermentation — was uncommon at the time.\u003c\/p\u003e\n\u003cp\u003eThis was the first batch. The one that established what Bojun was.\u003c\/p\u003e\n\n\u003ch3\u003eThe Maker\u003c\/h3\u003e\n\u003cp\u003eThe 2017 Bojun was developed under the direction of \u003cstrong\u003eRong Yuting\u003c\/strong\u003e, chairman of Mengku Rongshi and recognized as a National Tea Industry Figure and Tea Craftsmanship Master. The third generation of a family that has been making tea in Shuangjiang, Lincang since 1935.\u003c\/p\u003e\n\u003cp\u003eThe original 2017 Bojun ripe pu-erh has since been acquired for permanent archival preservation by the \u003cstrong\u003eYunnan Provincial Archives\u003c\/strong\u003e — a recognition reserved for products considered significant to the history of the industry.\u003c\/p\u003e\n\n\u003ch3\u003eHow It Has Changed\u003c\/h3\u003e\n\u003cp\u003eThis tea was already distinctive when it was new. With extended dry storage, it has continued to develop.\u003c\/p\u003e\n\u003cp\u003eThe early character of the 2017 Bojun — the intense, upfront floral and fruit-acid brightness — has shifted. What you find now is something more settled and complete. The soup has moved toward a rich, smooth, almost unctuous quality. Caramel remains, but it has been joined by date and dried fruit notes that weren't present at the start. The mild fruit-acid quality of early Bojun has faded to almost nothing. The sweetness and finish remain strong.\u003c\/p\u003e\n\u003cp\u003eThis is what dry storage aging does when the underlying tea is sound: it doesn't erase the character, it deepens it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDry leaf:\u003c\/strong\u003e Reddish-brown compressed cake, well-formed, fat leaves with visible bud tips, moderate compression. Consistent throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Caramel and dried fruit, with floral notes in the background. The cup aroma is sweet and complex. No pile smell.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoup:\u003c\/strong\u003e Deep red, clear, luminous. The texture is thick and full — noticeably heavier than younger Bojun vintages. Moves slowly in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Rich, smooth, sweet. The profile has a maturity that comes with age and good storage. The finish is long, with a clean sweetness that lingers and light salivation that continues after the cup is empty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Six to seven steepings minimum, more with extended times. The character stays consistent across the session, shifting gradually from aromatic complexity toward deep, settled sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn fruit-acid:\u003c\/strong\u003e Bojun ferments lighter than conventional ripe pu-erh, and gallic acid content is high. The mild fruit-acid quality that was noticeable in early Bojun has mellowed significantly with age. Most drinkers find it barely perceptible now. Awakening the tea before your first session will reduce it further.\u003c\/p\u003e\n\n\u003ch3\u003eRaw Material \u0026amp; Process\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e One bud plus two leaves, from vine-trained Mengku large-leaf trees (Camellia sinensis var. assamica) in Shuangjiang, Lincang, Yunnan. The same selection standard as the Bojun sheng (raw) pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Bojun Fermentation Method — batches sorted by material grade, each fermented under precise, individually managed conditions for temperature, humidity, turning frequency, and duration. Blended after fermentation. Fermentation kept intentionally light to preserve active compounds and aromatic integrity.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eProduced in compliance with Chinese national food safety standards (GB standard).\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eA Note on Price and Stock\u003c\/h3\u003e\n\u003cp\u003eThe 2017 original edition is the most expensive tea in the Bojun lineup, and remaining stock is limited. The price reflects both the vintage and the scarcity — this cake will not be restocked.\u003c\/p\u003e\n\u003cp\u003eIf you're primarily interested in experiencing what Bojun tastes like, the \u003ca href=\"\/products\/bojun-ripe-puerh-2020-xian-dry-storage\"\u003e2020 edition\u003c\/a\u003e offers the same essential character at a more accessible price. The \u003ca href=\"\/products\/bojun-ripe-puerh-2019-xian-dry-storage\"\u003e2019 edition\u003c\/a\u003e sits between them — the vintage that consolidated Bojun's reputation, at a lower price than the 2017. The 2017 makes sense if the origin matters to you, or if you're buying with long-term storage in mind and want the one that started it all.\u003c\/p\u003e\n\n\u003ch3\u003eFormats\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003e30g Sample\u003c\/th\u003e\n\u003ctd\u003ePortioned from a single cake. A practical way to try before committing to a full cake.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e500g Cake\u003c\/th\u003e\n\u003ctd\u003eStandard compressed pu-erh cake. Ready to drink now or suitable for continued storage.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e5-Cake Wooden Box\u003c\/th\u003e\n\u003ctd\u003eFive 500g cakes (2,500g total) in a wooden presentation and storage box.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAwaken the tea first\u003c\/strong\u003e\u003cbr\u003eBreak off the amount you plan to use and let it sit loosely in an open bowl or breathable container before your first session. A week or two is ideal; even a few days helps. After extended compression and storage, the leaves benefit from time to open up before brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVessel\u003c\/strong\u003e\u003cbr\u003eYixing clay pot or porcelain gaiwan. At this stage of aging, a clay pot suits the tea well — it holds heat evenly and complements the texture. A gaiwan works if you want to track the soup color and clarity across steepings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003cbr\u003eFiltered or spring water. Full boil — \u003cstrong\u003e95–100°C (203–212°F).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003cbr\u003eApprox. \u003cstrong\u003e5–6g per 110ml\u003c\/strong\u003e (roughly 1:20 by weight).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRinse\u003c\/strong\u003e\u003cbr\u003eOne rinse, 5–10 seconds. Discard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteeping Times (Gongfu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSteepings\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1–3\u003c\/td\u003e\n\u003ctd\u003e5–10 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4–6\u003c\/td\u003e\n\u003ctd\u003e20–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7 onward\u003c\/td\u003e\n\u003ctd\u003eExtend gradually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThis tea moves more slowly than a younger Bojun. Don't rush the early steepings — even a fast pour will produce a full, heavy soup.\u003c\/p\u003e\n\n\u003ch2\u003eStorage After Purchase\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCool, dry, ventilated, and away from strong odors (coffee, spices, cleaning products)\u003c\/li\u003e\n\u003cli\u003eRewrap in original cotton paper; store in a clean cardboard box or unglazed ceramic jar\u003c\/li\u003e\n\u003cli\u003eAvoid completely airtight containers — some air exchange is beneficial\u003c\/li\u003e\n\u003cli\u003eIn a dry climate, seal loosely to prevent the cake from drying out too quickly\u003c\/li\u003e\n\u003cli\u003eCheck periodically if storing long-term: dry, no off-smell, no visible mold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis cake is ready to drink now, and will continue to develop with further storage.\u003c\/p\u003e\n\u003ch2\u003eThe Bojun Series\u003c\/h2\u003e\n\u003cp\u003eBojun is currently available in four editions, each pressed as a 500g cake. Click through to compare:\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eEdition\u003c\/th\u003e\n\u003cth\u003eProfile\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2017-original-edition\"\u003e2017 Bojun (Original Edition)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWhere Bojun began - the first Bojun ever made.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2019-xian-dry-storage\"\u003e2019 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe vintage that established Bojun's reputation, aged in Xi'an dry storage.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-2020-xian-dry-storage\"\u003e2020 Bojun\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eProduced in the year Bojun was named one of Yunnan's Ten Famous Teas.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/bojun-ripe-puerh-7-0-2026-spring\"\u003eBojun 7.0 (2026 Spring)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eThe latest iteration, from spring 2026 Mengku large-leaf material.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"\/collections\/mengku-rongshi\"\u003eMengku Rongshi collection\u003c\/a\u003e to see all teas from this Shuangjiang, Lincang factory.\u003c\/p\u003e","brand":"戎氏","offers":[{"title":"500g Cake","offer_id":58370500821295,"sku":null,"price":330.0,"currency_code":"USD","in_stock":true},{"title":"5-Cake Wooden Box (2500g)","offer_id":58370500854063,"sku":null,"price":1560.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2017-bojun-ripe-puerh-500g-front-wrap.jpg?v=1787718836"},{"product_id":"bingdao-aged-ripe-puerh-coin-cakes-2026","title":"Bingdao Aged Ripe Pu-erh (2026 · Coin Cakes) — Mengku Rongshi","description":"\u003cp\u003e\u003cstrong\u003eRipe pu-erh from the Bingdao growing area in Yunnan — one of the most regarded tea regions in China — fermented using Mengku Rongshi's box fermentation method and aged before release. No waiting required. The tea is ready to drink now, packaged in individual tins of five 8g coin cakes. Each coin is scored with a cross so it breaks cleanly into four pieces — a practical feature for adjusting your brew weight. Available as a single tin (40g) or a full box of eight tins (320g).\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eBingdao\u003c\/h3\u003e\n\u003cp\u003eBingdao is a tea-growing area in Shuangjiang County, Lincang, Yunnan — the same county where Mengku Rongshi has been based since the family began making tea in 1935. It is one of the most sought-after origins in Chinese pu-erh, known for material with a distinctive character: clean, sweet, with a cooling finish and strong salivation that lingers after the cup is empty. These qualities are not common in ripe pu-erh, where fermentation often softens or masks the character of the raw material. Getting them to carry through into a finished shou pu-erh requires both good material and careful process.\u003c\/p\u003e\n\n\u003ch3\u003eThe Process\u003c\/h3\u003e\n\u003cp\u003eMengku Rongshi ferments this tea using their box fermentation method — a controlled approach in which the tea is managed in enclosed fermentation units rather than open large-pile wodui. Temperature, humidity, and timing are monitored and adjusted throughout. The result is a cleaner, more precise fermentation with less of the off-notes that conventional large-pile processing can introduce.\u003c\/p\u003e\n\u003cp\u003eThis method is part of the Mengku Rongshi tea-making tradition, which has been recognized as a \u003cstrong\u003eNational Intangible Cultural Heritage\u003c\/strong\u003e — the highest level of craft designation in China.\u003c\/p\u003e\n\n\u003ch3\u003eAged, Ready Now\u003c\/h3\u003e\n\u003cp\u003eThe tea was fermented and then aged under controlled dry storage conditions before this 2026 release. That aging period matters: the initial roughness of a newly fermented ripe pu-erh has fully settled. The soup is smooth from the first steep. There is nothing to wait for.\u003c\/p\u003e\n\u003cp\u003eIf you've bought aged pu-erh before and had to wonder whether it was ready, this one answers that question clearly. It is.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Tastes Like\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDry cake:\u003c\/strong\u003e Reddish-brown, even in color, with visible bud tips. Well-compressed and clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Sugar and caramel lead, with a background of fruit and dry wood. The cup aroma carries a clean, candied sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoup:\u003c\/strong\u003e Deep red, clear, and bright. The texture is smooth — silky is the word that comes up most often. Not thin, not heavy; just even and continuous.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Sweet and smooth, with a distinct sugar-and-caramel quality throughout. The Bingdao character comes through in the finish: a light cooling sensation on the tongue, strong salivation, and a clean rock-sugar sweetness at the back of the throat that stays for several minutes. These are the qualities that make Bingdao material distinctive, and they've survived fermentation and aging intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Multiple steepings. The profile stays consistent — the sweetness and cooling finish carry through to the later steepings.\u003c\/p\u003e\n\n\u003ch3\u003eThe Coin Format\u003c\/h3\u003e\n\u003cp\u003eEach cake weighs 8g and is scored with a cross, dividing it cleanly into four 2g quarters. This is a practical design choice. Gongfu brewing typically calls for 5–7g per 100ml, so one coin is roughly right for a standard gaiwan session — but if you want to adjust up or down, you can break the coin rather than trying to pry apart a compressed cake.\u003c\/p\u003e\n\u003cp\u003eThe format also makes this tea easy to share, travel with, or give.\u003c\/p\u003e\n\n\u003ch3\u003ePackaging\u003c\/h3\u003e\n\u003cp\u003eEach tin holds five coins (40g). The tins are designed to be kept — they're a reasonable storage vessel after you've opened them. A full box contains eight tins (320g total) in presentation packaging, which makes it a straightforward gift for someone who appreciates good tea.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003eContents\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSingle Tin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 × 8g coins (40g total)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFull Box\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8 tins × 5 coins (320g total)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eProduced in compliance with Chinese national food safety standards (GB standard).\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNo awakening needed\u003c\/strong\u003e\u003cbr\u003eUnlike a compressed cake that's been stored for years, these coins are ready to use immediately. Break along the scored lines to your preferred weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVessel\u003c\/strong\u003e\u003cbr\u003eA porcelain gaiwan is the natural choice here — it shows off the soup color well and doesn't interfere with the clean, sweet character of the tea. A small Yixing pot works too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003cbr\u003eFiltered or spring water. Full boil — \u003cstrong\u003e95–100°C (203–212°F).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003cbr\u003eOne full coin (8g) per 100–120ml is a good starting point. Break into quarters to adjust down if preferred.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRinse\u003c\/strong\u003e\u003cbr\u003eOne quick rinse, 5 seconds. Discard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteeping Times (Gongfu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSteepings\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1–3\u003c\/td\u003e\n\u003ctd\u003e10–15 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4–6\u003c\/td\u003e\n\u003ctd\u003e20–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7 onward\u003c\/td\u003e\n\u003ctd\u003eExtend as needed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe cooling sensation and rock-sugar finish are most noticeable when the soup is warm but not scalding — let it cool for ten seconds in the cup before drinking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCasual brewing\u003c\/strong\u003e\u003cbr\u003eIf you're not brewing gongfu-style: one coin in a 350ml teapot or large mug, full boil water, steep 2–3 minutes. Works well.\u003c\/p\u003e\n\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eThe tins keep the coins clean and protected. Once opened:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the tin lidded when not in use\u003c\/li\u003e\n\u003cli\u003eStore away from strong odors\u003c\/li\u003e\n\u003cli\u003eNo special humidity or temperature requirements — a kitchen shelf is fine for short-term use\u003c\/li\u003e\n\u003cli\u003eFor longer storage, keep in a cool, dry place away from direct light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis tea does not need further aging. It is at a good drinking stage now and will remain so for years with basic care.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"\/collections\/mengku-rongshi\"\u003eMengku Rongshi collection\u003c\/a\u003e to see all teas from this Shuangjiang, Lincang factory.\u003c\/p\u003e","brand":"戎氏","offers":[{"title":"Single Tin 5 × 8g coins (40g total)","offer_id":58370518647087,"sku":null,"price":14.5,"currency_code":"USD","in_stock":true},{"title":"Full Box 8 tins × 5 coins (320g total)","offer_id":58370518679855,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2026-bingdao-ripe-puerh-coin-cakes-presentation-set.jpg?v=1787721485"},{"product_id":"bingdao-aged-raw-puerh-coin-cakes-2020","title":"Bingdao Aged Raw Pu-erh Coin Cakes — Mengku Rongshi","description":"\u003cp\u003e\u003cstrong\u003eRaw pu-erh from Bingdao's core growing area, made from 2020 harvest material that was aged before being pressed and released. Mengku Rongshi — the brand widely credited with establishing Bingdao's reputation — has been sourcing from this area since 1984. Classic Bingdao character: rock-sugar sweetness, a clean cooling finish, and strong salivation that stays long after the cup is empty. Compressed into 8g coin cakes, packaged in small boxes of five. Available as a single box (40g) or a full set of eight boxes (320g).\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eMengku Rongshi and Bingdao\u003c\/h3\u003e\n\u003cp\u003eBingdao is now one of the most recognized — and most sought-after — tea origins in China. Mengku Rongshi has been sourcing from the area since 1984, long before it was a name anyone outside the local tea trade knew. When the brand released their first Bingdao tea, the \"Mother Tree\" ( 母树茶), in 2005, it was among the first to formally introduce this material to a wider market. The description that has followed the brand since — \u003cem\u003ethe brand that excavated Bingdao\u003c\/em\u003e — reflects that history.\u003c\/p\u003e\n\u003cp\u003eThis is not a brand that discovered Bingdao recently. They were there before the reputation existed.\u003c\/p\u003e\n\n\u003ch3\u003eThe Material and the Aging\u003c\/h3\u003e\n\u003cp\u003eThe raw material for this tea was harvested in 2020 from high-grade Bingdao area gardens — one bud plus two leaves, selected to the same standard as the brand's other Bingdao products.\u003c\/p\u003e\n\u003cp\u003eRather than pressing immediately after processing, the brand held the material in dry storage at their Yunnan factory — allowing it to settle, integrate, and develop before compression. The first batch was pressed and released in 2023 after aging in dry storage. Subsequent batches — released in 2024, 2025, and 2026 — draw from the same 2020 material, pressed and released in their respective years.\u003c\/p\u003e\n\u003cp\u003eAfter leaving the factory, the tea has been stored in Xi'an, in northwest China. Xi'an's climate is dry, with low annual humidity and clear seasonal variation — a natural dry storage environment that allows aging to continue cleanly and slowly, without the intervention of high ambient moisture.\u003c\/p\u003e\n\n\u003ch3\u003eA Note on the Year Marked on Your Box\u003c\/h3\u003e\n\u003cp\u003eThis product is released in batches: the first in 2023, with subsequent batches in 2024, 2025, and 2026. All batches are made from the same 2020 raw material.\u003c\/p\u003e\n\u003cp\u003eOrders are fulfilled starting from the earliest available batch. The production year printed on your box reflects the actual pressing and release date of that specific batch — not the harvest year, which is 2020 for all batches.\u003c\/p\u003e\n\u003cp\u003eWhat this means in practice: whichever batch you receive, the raw material is the same. If anything, later batches have had more time to age before you open them. The \"aged\" designation describes the minimum aging at first release; actual aging at time of drinking may be longer.\u003c\/p\u003e\n\u003cp\u003eIf you have a preference for a specific release year, feel free to contact us before ordering and we'll confirm current stock.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Bingdao Raw Pu-erh Tastes Like\u003c\/h3\u003e\n\u003cp\u003eBingdao has a flavor profile that's distinct enough that experienced drinkers can often identify it blind. The defining characteristics are:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSweetness:\u003c\/strong\u003e Not the mild background sweetness of many teas — Bingdao sweetness is forward and specific. The comparison that comes up most often is rock sugar or ice sugar water ( 冰糖水). It's clean and high-toned, and it starts at the front of the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooling finish:\u003c\/strong\u003e After swallowing, there's a noticeable cooling sensation on the tongue and at the back of the throat. This is one of Bingdao's signatures. It's not menthol — it's subtler and more natural, and it persists.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalivation:\u003c\/strong\u003e Strong, active, and lasting. The mouth stays lively for several minutes after each sip. This is the quality that makes people reach for another cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Floral and honeyed in the early steepings, shifting toward something quieter and more settled as the session continues. The cup aroma is sweet and clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoup:\u003c\/strong\u003e Pale gold to light amber, clear and bright. The texture has weight to it — not thin, not heavy, but substantial for a raw pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBitterness and astringency:\u003c\/strong\u003e Present, as they are in all quality raw pu-erh, but not dominant. They resolve quickly into sweetness. After several years of aging, the initial sharpness of a young sheng has softened; the tea is more approachable than it would have been at production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn drinking now vs. aging further:\u003c\/strong\u003e This tea is at a good stage to drink. The aging period has taken the edge off the rawness without flattening the character. It will continue to develop with further storage — but there is no need to wait.\u003c\/p\u003e\n\n\u003ch3\u003eThe Coin Format\u003c\/h3\u003e\n\u003cp\u003eEach coin weighs 8g and is scored with a cross, dividing it into four 2g quarters. For gongfu brewing, one coin is a practical starting amount for a standard 100–120ml gaiwan. Breaking the coin into quarters lets you fine-tune without having to pry apart a larger compressed cake.\u003c\/p\u003e\n\u003cp\u003eThe small-box format — five coins per box — also makes this easy to give. It's a compact, complete package for someone who wants to try Bingdao raw pu-erh without committing to a full-size cake.\u003c\/p\u003e\n\n\u003ch3\u003ePackaging\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003eContents\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSingle Box\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 × 8g coins (40g total)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFull Set\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8 boxes × 5 coins (320g total)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eProduced in compliance with Chinese national food safety standards (GB standard).\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eMengku Rongshi tea-making tradition recognized as National Intangible Cultural Heritage.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVessel\u003c\/strong\u003e\u003cbr\u003eA porcelain gaiwan is the ideal choice for Bingdao raw pu-erh — it's neutral, shows the soup color clearly, and doesn't interfere with the high, clean sweetness of the tea. A glass teapot works well too. Yixing clay is fine, but use a pot that hasn't been seasoned with ripe pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003cbr\u003eFiltered or spring water. \u003cstrong\u003e90–95°C (194–203°F)\u003c\/strong\u003e — slightly below full boil preserves the floral notes in the early steepings. Full boil is also acceptable if that's what you have.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003cbr\u003eOne coin (8g) per 100–120ml. Break into quarters to adjust down if preferred.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRinse\u003c\/strong\u003e\u003cbr\u003eOne quick rinse, 5 seconds. Discard. This opens the leaves and removes any surface dust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteeping Times (Gongfu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSteepings\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1–3\u003c\/td\u003e\n\u003ctd\u003e10–15 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4–6\u003c\/td\u003e\n\u003ctd\u003e20–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7 onward\u003c\/td\u003e\n\u003ctd\u003eExtend gradually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe cooling finish and salivation are most noticeable when the soup has cooled slightly in the cup — let it rest for ten seconds before drinking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCasual brewing\u003c\/strong\u003e\u003cbr\u003eOne coin in a 350ml teapot or large mug, water at 90–95°C, steep 2 minutes. Strain and drink. Simple and effective.\u003c\/p\u003e\n\n\u003ch2\u003eStorage After Purchase\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKeep somewhere cool, dry, and away from strong odors\u003c\/li\u003e\n\u003cli\u003eThe original small-box packaging is adequate for short-term storage\u003c\/li\u003e\n\u003cli\u003eFor longer storage, place the boxes in a clean cardboard box or ceramic jar, away from direct light\u003c\/li\u003e\n\u003cli\u003eNo airtight sealing — some air exchange is beneficial for continued aging\u003c\/li\u003e\n\u003cli\u003eIn a very dry climate, don't leave coins fully exposed; keep them in their box\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis tea can be drunk now and will continue to develop slowly with time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"\/collections\/mengku-rongshi\"\u003eMengku Rongshi collection\u003c\/a\u003e to see all teas from this Shuangjiang, Lincang factory.\u003c\/p\u003e","brand":"戎氏","offers":[{"title":"Single Box 5 × 8g coins (40g total)","offer_id":58370540667183,"sku":null,"price":17.5,"currency_code":"USD","in_stock":true},{"title":"Full Box 8 boxs × 5 coins (320g total)","offer_id":58370540699951,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2020-bingdao-raw-puerh-coin-cakes-full-gift-set.jpg?v=1787723383"},{"product_id":"xigui-single-origin-raw-puerh-coin-cakes-2020","title":"Xigui Single-Origin Raw Pu-erh Coin Cakes — Mengku Rongshi","description":"\u003cp\u003e\u003cstrong\u003eRaw pu-erh from Xigui, one of Yunnan's most prized single-origin tea areas — a place that breaks most of the rules about what makes a great tea garden. Made from 2020 harvest material, aged before pressing and release. Orchid fragrance, honey sweetness, a full and lingering finish. Compressed into 8g coin cakes, packaged in small boxes of five. Available as a single box (40g) or a full gift set of eight boxes (320g).\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eXigui: The Exception That Proves the Rule\u003c\/h3\u003e\n\u003cp\u003eThe conventional wisdom about great Yunnan tea is that altitude matters — the higher the garden, the slower the growth, the more concentrated the flavor. Most of the celebrated pu-erh origins sit between 1,500 and 2,000 meters above sea level.\u003c\/p\u003e\n\u003cp\u003eXigui sits at roughly 750 to 900 meters. By that measure, it shouldn't be one of the most sought-after origins in Lincang. And yet it is.\u003c\/p\u003e\n\u003cp\u003eThe reason is geography. Xigui village lies on the western bank of the Lancang River — the upper Mekong — in a deep river valley in Bangdong Township, Lincang. The valley walls are steep and the river runs fast. What this creates is a microclimate that functions differently from high-altitude tea gardens:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRiver mist and diffused light.\u003c\/strong\u003e The Lancang generates moisture that rises through the valley each morning, surrounding the tea trees in low cloud and softening direct sunlight. This slows the leaf's development in a way that mimics, and in some ways surpasses, the effect of high-altitude cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWarmth and minerals.\u003c\/strong\u003e The valley floor stays warm year-round. The ancient tea tree roots reach deep into mineral-rich riverbank soil — alluvial deposits shaped by centuries of water movement. This mineral complexity comes through in the cup in ways that high-altitude gardens on weathered hillsides often don't match.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAncient trees, deep roots.\u003c\/strong\u003e The tea gardens at Xigui are old. The trees have had generations to establish root systems that access water and minerals far below the surface. The material they produce is dense with what the Chinese tea world calls \u003cem\u003eneihan\u003c\/em\u003e ( 内含) — internal substance, the quality that makes a tea feel full rather than empty in the mouth.\u003c\/p\u003e\n\u003cp\u003eThe result is a tea that is immediately recognizable to anyone who has tasted it: a strong orchid fragrance, honey sweetness from front to finish, and a throat sensation — a cooling, opening quality at the back of the palate — that is specific to Xigui and difficult to find elsewhere. Among Lincang teas, Xigui is often called the Banzhang of Lincang: a tea with a forceful, distinctive character that announces itself clearly.\u003c\/p\u003e\n\n\u003ch3\u003eThe Material and the Aging\u003c\/h3\u003e\n\u003cp\u003eThe raw material for this tea was harvested in 2020 from high-grade Xigui gardens — one bud plus two leaves, hand-selected from ancient tea trees in the valley. After primary processing, the material was held in dry storage at Mengku Rongshi's Yunnan facility, aging naturally in a controlled environment until it was pressed and released in 2023.\u003c\/p\u003e\n\u003cp\u003eA deliberate aging period before release has softened the sharp, assertive character of young raw pu-erh — the high tannins, the initial astringency. The orchid fragrance and honey character that define Xigui are now more integrated and easier to access. The tea is genuinely ready to drink, not a project requiring further patience.\u003c\/p\u003e\n\u003cp\u003eUnlike some aged pu-erh where aging blurs the origin character, time in dry storage has clarified the Xigui profile rather than obscuring it.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Tastes Like\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Orchid fragrance is the defining note — floral, clean, and distinctly sweet. It's present in the dry coin, in the rinse, and in the cup throughout the session. Beneath it, a honeyed sweetness that deepens as steepings progress.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoup:\u003c\/strong\u003e Pale gold to light amber, clear and bright. The texture is full and cohesive — more body than you might expect from a raw pu-erh at this stage of aging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Honey sweetness from the first sip. The front palate is soft; there's no sharp bitterness leading in. Mild astringency is present — it belongs there — but it resolves fast, converting into sweetness within seconds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThroat finish:\u003c\/strong\u003e The defining quality of Xigui in the cup. A cooling, opening sensation at the back of the throat — not the sharp cooling of mint, but something gentler and more sustained. It's accompanied by strong, active salivation that continues for several minutes after each sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Multiple steepings. The orchid fragrance is most pronounced in the first three; the honey character becomes more prominent as the session deepens. Later steepings are quieter but still sweet and smooth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBitterness:\u003c\/strong\u003e Noticeable but not dominant. It appears briefly and transforms quickly — the speed of this conversion is part of what makes Xigui material distinctive.\u003c\/p\u003e\n\n\u003ch3\u003eThe Coin Format\u003c\/h3\u003e\n\u003cp\u003eEach coin weighs 8g, scored with a cross into four 2g quarters. One coin is the right amount for a standard 100–120ml gaiwan session — break into quarters if you want to brew lighter. No prying apart a full compressed cake, no loose tea to measure. Simple and clean.\u003c\/p\u003e\n\u003cp\u003eThe five-coin box is a complete, self-contained package: easy to give, easy to store, easy to carry.\u003c\/p\u003e\n\n\u003ch3\u003ePackaging\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003eContents\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSingle Box\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 × 8g coins (40g total)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFull Gift Set\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8 boxes × 5 coins (320g total, presentation box)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eProduced in compliance with Chinese national food safety standards (GB standard).\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eMengku Rongshi tea-making tradition recognized as National Intangible Cultural Heritage.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVessel\u003c\/strong\u003e\u003cbr\u003eA porcelain gaiwan is the best choice for Xigui raw pu-erh — neutral, shows the soup color clearly, and lets the orchid fragrance come through without interference. Glass works well too. If using Yixing, use a pot that hasn't been conditioned with ripe pu-erh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003cbr\u003eFiltered or spring water. \u003cstrong\u003e90–95°C (194–203°F).\u003c\/strong\u003e Slightly below full boil keeps the floral notes bright in the early steepings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003cbr\u003eOne coin (8g) per 100–120ml. Break into quarters to adjust down.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRinse\u003c\/strong\u003e\u003cbr\u003eOne quick rinse, 5 seconds. Discard. This opens the leaves and wakes the fragrance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteeping Times (Gongfu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSteepings\u003c\/th\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1–3\u003c\/td\u003e\n\u003ctd\u003e10–15 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4–6\u003c\/td\u003e\n\u003ctd\u003e20–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7 onward\u003c\/td\u003e\n\u003ctd\u003eExtend gradually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eLet the soup cool ten seconds in the cup before drinking — the cooling throat finish and salivation are most noticeable at drinking temperature, not scalding hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCasual brewing\u003c\/strong\u003e\u003cbr\u003eOne coin in a 350ml teapot or large mug, water at 90–95°C, steep 2 minutes. Strain and drink.\u003c\/p\u003e\n\n\u003ch2\u003eStorage After Purchase\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCool, dry, away from strong odors\u003c\/li\u003e\n\u003cli\u003eOriginal small-box packaging is adequate for short-term use\u003c\/li\u003e\n\u003cli\u003eFor longer storage, keep boxes in a clean cardboard box or unglazed ceramic jar, away from direct light\u003c\/li\u003e\n\u003cli\u003eNo airtight sealing — some air exchange supports continued aging\u003c\/li\u003e\n\u003cli\u003eThis tea is ready to drink now and will continue to develop slowly with time\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"\/collections\/mengku-rongshi\"\u003eMengku Rongshi collection\u003c\/a\u003e to see all teas from this Shuangjiang, Lincang factory.\u003c\/p\u003e","brand":"戎氏","offers":[{"title":"Single Box 5 × 8g coins (40g total)","offer_id":58370557411631,"sku":null,"price":17.5,"currency_code":"USD","in_stock":true},{"title":"Full Box 8 boxs × 5 coins (320g total)","offer_id":58370557444399,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2020-xigui-raw-puerh-coin-cakes-gift-box-exterior.jpg?v=1787724731"},{"product_id":"silk-road-black-pearl-jin-hua-raw-pu-erh-fu-tea","title":"On Taoism Silk Road Black Pearl Jin Hua Raw Pu-erh Fu Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/orientaleaf.com\/collections\/on-taoism-fu-brick-tea\"\u003eOn Taosim\u003c\/a\u003e has long focused on crafting Fu tea (茯茶) using quality raw leaves from southern China. The Silk Road Black Pearl is an interesting expression of that approach — Yunnan raw Pu-erh material from Lincang, sent to Jingyang in Shaanxi province for the traditional Jin Hua (golden flower) fermentation process, bringing two distinct tea cultures together in a single tea.\u003c\/p\u003e\n\u003cp\u003e\"Silk Road\" references Xi'an's historical identity as the starting point of the ancient Silk Road. \"Black Pearl\" is simply a straightforward description of what this tea looks like — tightly hand-rolled dragon pearls, dark and round, each one genuinely resembling a small black pearl.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin \u0026amp; Material\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTea Region\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBai Ying Shan, Yunnan Lincang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpring 2024 Blended Material\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eJin Hua Processing Location\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJingyang, Shaanxi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDry warehouse, Xi'an\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eBai Ying Shan (White Eagle Mountain, 白莺山) sits in Yun County, Lincang, along the middle reaches of the Lancang River. It's a tea area known for a relatively diverse range of tea tree varieties. This tea is a blend of several cultivars from the area, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEr Ga Zi\u003c\/strong\u003e (二嘎子): A wild hybrid transitional variety. Known for its smooth, soft liquor, naturally high sweetness, and low bitterness or astringency.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMengku Da Ye Zhong\u003c\/strong\u003e (勐库大叶种): The classic large-leaf Mengku variety.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMengku Xiao Ye Zhong\u003c\/strong\u003e (勐库小叶种): A smaller-leaf counterpart from the same area.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBai Ying Shan is not a hyped or speculative single-origin mountain. The material cost is honest, and so is the price. This tea is designed to be a reliable, everyday Pu-erh — something you can drink without second thoughts.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eHow It's Made\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight Wet Piling (Wo Dui):\u003c\/strong\u003e The raw Pu-erh leaves are moistened to a damp level, then lightly piled for approximately 10 hours of mild fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteaming \u0026amp; Rolling:\u003c\/strong\u003e The leaves are steamed until soft, then hand-rolled into individual dragon pearl shapes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJin Hua Fermentation \u0026amp; Drying:\u003c\/strong\u003e The pearls are placed in a climate-controlled fermentation room, where temperature and humidity are carefully managed over approximately 28 days to allow the Jin Hua (冠突散囊菌, \u003cem\u003eEurotium cristatum\u003c\/em\u003e) to naturally develop.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eOne thing worth noting: \u003cstrong\u003eno external inoculants of any kind were used in this process\u003c\/strong\u003e — no flour, grain, or any other commonly used additives. The golden flower culture develops entirely through natural environmental control. We consider this an important mark of production integrity for any Fu tea.\u003c\/p\u003e\n\u003cp\u003eBecause of the dragon pearl shape, \u003cstrong\u003ethe Jin Hua grows primarily inside the pearl, not on the surface.\u003c\/strong\u003e The outside of each pearl will appear dark and smooth. Once you break a pearl open, you'll be able to see the golden flower colonies inside. Compared to Fu bricks or cakes, the Jin Hua visibility in pearl-shaped tea is inherently more limited — this is simply a result of the form, and is completely normal.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDragon pearl (long zhu) shape, dark and round\u003c\/li\u003e\n\u003cli\u003eApproximately 7g per pearl\u003c\/li\u003e\n\u003cli\u003eTightly rolled with hints of silver tips visible\u003c\/li\u003e\n\u003cli\u003eJin Hua visible on the interior when broken open\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eTaste \u0026amp; Aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAlthough the source material is from the 2024 spring harvest, the combination of light wet piling and 28 days of Jin Hua fermentation has meaningfully transformed the character of the tea. \u003cstrong\u003eThis does not drink like a typical young raw Pu-erh.\u003c\/strong\u003e The fresh, sharp, and sometimes astringent quality you'd expect from a 2024 sheng is largely gone. In its place is something noticeably smoother and rounder — it drinks older than its age suggests.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Clean and refreshing, with sweet and floral notes, alongside the distinctive earthy, mushroom-like character typical of Fu tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Smooth and mellow, naturally sweet, low bitterness and astringency, with a pleasant lingering finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor Color:\u003c\/strong\u003e Bright yellow\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf Base:\u003c\/strong\u003e Fine and tender, soft with a resilient texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteeps:\u003c\/strong\u003e Approximately 10 steeps\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eSpecifications \u0026amp; Packaging\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200g per tin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePer Pearl\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eApproximately 7g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePearls per Tin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eApproximately 28\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOuter Packaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIron tin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eInner Packaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSealed plastic bag + individual foil wrap per pearl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBrew this tea the same way you would brew any raw Pu-erh (sheng Pu-erh).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBasic Parameters:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 100°C (fully boiling)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1 pearl (approx. 7g) per 100–150ml gaiwan or teapot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePour style:\u003c\/strong\u003e Pour and pour out immediately — do not let the tea sit in the water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStep-by-Step:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eStage\u003c\/th\u003e\n\u003cth\u003eNotes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFirst 1–2 steeps\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThe pearl hasn't fully opened yet. Extend your steep time to \u003cstrong\u003e30–50 seconds\u003c\/strong\u003e to allow the leaves to loosen and unfurl.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOnce the pearl has opened\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSwitch to \u003cstrong\u003eimmediate pour-off\u003c\/strong\u003e — no steeping. Boiling water in, straight back out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLater steeps (7+)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAs the flavor gradually lightens, you can extend the steep time by 10–20 seconds to draw out the remaining taste.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cblockquote\u003e\n\u003cp\u003eIf you're brewing in a mug or an infuser cup, we'd suggest using less leaf or reducing the steeping time to avoid over-concentration.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage at Home\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNo special conditions are needed. Just follow these basic guidelines:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the pearls back in the iron tin and \u003cstrong\u003eseal the inner plastic bag\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eKeep in a \u003cstrong\u003ecool, dark location\u003c\/strong\u003e away from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep dry\u003c\/strong\u003e — avoid humid environments and moisture exposure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep away from strong odors\u003c\/strong\u003e — tea readily absorbs surrounding smells, so keep it away from spices, soaps, cooking fumes, or anything with a strong scent\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePearls still in their individual foil wrapping can simply stay in the tin as-is. No refrigeration needed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAll information above reflects the actual product as accurately as we can describe it. If you have any questions, feel free to reach out.\u003c\/em\u003e\u003c\/p\u003e","brand":"Orientaleaf","offers":[{"title":"3-Pearl Sample","offer_id":58398458347823,"sku":null,"price":4.5,"currency_code":"USD","in_stock":true},{"title":"200g Tin","offer_id":58398458380591,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-silk-road-black-pearl-jin-hua-raw-pu-erh-fu-tea-tin-front.jpg?v=1788145662"},{"product_id":"jing-chang-hao-deep-velvet-2020-ripe-puer-shou","title":"Jing Chang Hao — Deep Velvet · 2020 Ripe Pu'er (Shou)","description":"\u003cp\u003e\u003cem\u003e敬昌号 \u003cspan\u003e厚·韵·香 熟普洱茶 2020\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRipe Pu'er (Shou) · 2020 · Menghai, Xishuangbanna · Xi'an Dry Storage\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe name says it plainly: thick, deep, fragrant. That's what this tea is.\u003c\/p\u003e\n\u003cp\u003eProduced in 2020 from old-tree arbor material harvested in Menghai County, Xishuangbanna — one of the most established pu'er-producing regions in Yunnan. The maocha is one-bud, two-leaf grade: substantial, oil-rich leaves that hold up well through fermentation and don't collapse into a flat, featureless base. The fermentation is medium, not pushed hard, which matters more than people often realize: heavier fermentation moves faster but leaves less room in the flavor. This one still has something to say.\u003c\/p\u003e\n\u003cp\u003eAfter five to six years of dry storage in Xi'an, the early post-fermentation roughness has largely settled. The warehouse note — the raw edge that new shou can carry — is minimal here. What you're left with is a tea in early mid-life: already mellow and composed, still developing, nowhere near its ceiling.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe liquor is thick. Not thick as a descriptor — thick in the way it coats the mouth and lingers. There's a glutinous, almost grain-like texture to the body that is characteristic of good Menghai material given proper time. The dominant notes are woody and aged — clean, dry wood, a natural sweetness underneath — with a fragrance that opens in the back of the throat rather than at the surface. No muddy or swampy quality. The dry storage keeps things clear.\u003c\/p\u003e\n\u003cp\u003eThe leaves are dense and oil-bright. They unfurl fully in the pot and hold their structure across many infusions. This is not a tea that gives everything in two steepings and disappears.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e Boiling — 100°C \/ 212°F. Shou pu'er needs full heat to open properly. Don't hold back.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVessel:\u003c\/strong\u003e A small clay or ceramic teapot, or a gaiwan. Both work well. Clay will round the edges slightly over time; gaiwan lets you see what the tea is doing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf amount:\u003c\/strong\u003e Approximately 7–8g per 100ml. Adjust to taste — more leaf for a thicker, shorter session; less for a longer one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst steeping:\u003c\/strong\u003e Rinse once with boiling water, discard immediately. This is not about washing the tea — it's about waking the compressed leaf and warming the vessel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteeping time:\u003c\/strong\u003e Start at 10–15 seconds for early infusions. Extend gradually as the session progresses. This tea is built to last — expect 10 or more good steepings from a full 357g cake session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e If your tap water is heavily chlorinated, filtered or spring water will make a noticeable difference.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis tea will continue to develop in the right conditions. If you're storing it for the medium to long term, keep it in a dry, odor-free space with reasonable airflow — away from direct sunlight, humidity, and anything with a strong smell (coffee, spices, cleaning products). A cardboard box in a clean, dry room is sufficient. No need for sealed containers.\u003c\/p\u003e\n\u003cp\u003eIf you're in a humid climate, pay attention to seasonal humidity spikes. Pu'er is forgiving, but prolonged exposure to high humidity will change how the tea ages — faster, but not always cleaner.\u003c\/p\u003e\n\u003cp\u003eThe 30g sample is sealed for short-term storage. Once opened, treat it the same way: dry, clean, away from odors.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAvailable In\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e357g cake\u003c\/strong\u003e — one full bing, wrapped in traditional paper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong of 7 cakes\u003c\/strong\u003e — 7 × 357g, bamboo-wrapped, as produced; best value for those who want a quantity to age or share\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g sample\u003c\/strong\u003e — for those trying this tea before committing to a full cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe wrapper:\u003c\/strong\u003e Each cake is wrapped in Dai cotton paper (傣绵纸) — a light, thin, supple handmade paper crafted by Dai artisans in Yunnan from paper mulberry bark. Strong enough that it resists tearing, breathable enough to let the tea keep aging quietly inside. It has protected pu'er cakes for centuries, and it protects this one.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eA note on the name:\u003c\/strong\u003e 厚·韵·香 — thickness, resonance, fragrance. Three words. Exactly what this tea is trying to be, and largely what it achieves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/jing-chang-hao-puerh-tea\"\u003eJing Chang Hao collection\u003c\/a\u003e to see all Jing Chang Hao teas.\u003c\/p\u003e","brand":"敬昌号","offers":[{"title":"30g Sample","offer_id":58463773393199,"sku":null,"price":9.5,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58463773425967,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58463773458735,"sku":null,"price":630.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/P9142405.jpg?v=1789364300"},{"product_id":"jing-chang-hao-bada-ancient-trees-2013-raw-puer-sheng","title":"Jing Chang Hao — Bada Ancient Trees · 2013 Raw Pu'er (Sheng)","description":"\u003cp\u003e\u003cem\u003e敬昌号 巴达大树 生普洱茶 2013\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRaw Pu'er (Sheng) · 2013 · Bada Mountain, Menghai, Xishuangbanna · Xi'an Dry Storage\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBada Mountain 巴达山 sits in the western part of Menghai County, where Yunnan meets Myanmar. It is one of the most respected growing regions in the pu'er world — listed among the New Six Famous Tea Mountains — and for good reason. The elevation runs from roughly 1,000 to 2,000 meters. Cloud cover is frequent, day-to-night temperature swings are wide, the soil is predominantly yellow-brown loam, and the vegetation is dense enough that the ecosystem largely takes care of itself. These are the conditions that produce tea with real character.\u003c\/p\u003e\n\u003cp\u003eThis cake was pressed in 2013 from one-bud, two-leaf large-tree arbor material — the kind of leaf that is yellow-green in color, soft in texture, and noticeably rich in the aromatics and compounds that define good Bada tea. It has been in Xi'an dry storage since it left the factory.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThirteen Years On\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBada Ancient Trees has had over a decade to find itself, and it has. The early sharpness of a young sheng is largely gone. What remains is composed and clear — a tea that has settled into its character without losing its energy. This is what Xi'an dry storage does: it slows the pace, keeps the flavors clean and defined, and lets the origin speak without a layer of storage influence sitting on top.\u003c\/p\u003e\n\u003cp\u003eIt is not a fully transformed old tea. It still has forward movement, still has years ahead of it. But it is genuinely pleasant to drink now — not a tea you need to wait on, though waiting will reward you.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe aroma opens with plum and honey — not delicate background notes, but a present, layered fragrance that fills the cup and lingers in the warmed vessel after pouring. The Bada region is known for this combination, and in a well-stored cake of this age it comes through clearly.\u003c\/p\u003e\n\u003cp\u003eThe body is thick. There is a weight to the liquor that coats the palate — unhurried, almost dense. Initial bitterness arrives and holds for a moment before it opens, and when it does, the transformation is the point: the bitterness dissolves into a deep, persistent sweetness that rises from the throat rather than sitting on the tongue. There is a cooling sensation at the back of the throat — clean, mineral, refreshing — that is one of the more distinctive qualities of good Bada material.\u003c\/p\u003e\n\u003cp\u003eThe wet leaf is substantial: large, soft, oil-bright. It holds up across many infusions without giving out.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e Boiling — 100°C \/ 212°F. This tea has age and density behind it; it needs full heat to open fully.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVessel:\u003c\/strong\u003e A gaiwan or a small unglazed clay teapot. A gaiwan gives you more control and lets you read each infusion clearly; clay will add a subtle roundness over a longer session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf amount:\u003c\/strong\u003e Approximately 7–8g per 100ml. This is a starting point — adjust based on how concentrated you prefer your tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse:\u003c\/strong\u003e One quick rinse with boiling water, discarded immediately. This wakes the compressed leaf and warms the vessel. Do not steep the rinse.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst steeping:\u003c\/strong\u003e Around 10 seconds. Pour immediately.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSubsequent steepings:\u003c\/strong\u003e Pour immediately — do not let the tea sit in the vessel. As the session progresses and the leaf opens further, begin extending the steeping time gradually, following your palate. There is no fixed schedule; the tea will tell you when it needs more time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLongevity:\u003c\/strong\u003e Expect a long session. Good large-tree material of this age does not give out quickly — 12 to 15 steepings is realistic, more if you extend toward the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e Filtered or spring water makes a noticeable difference if your tap water is heavily treated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis tea has already been dry-stored for over a decade and is in a stable, clean condition. If you are keeping it long-term, the same principles apply: a dry space, reasonable airflow, away from direct sunlight, humidity, and strong odors. A cardboard box in a clean, dry room is sufficient. No sealed containers — the tea needs to breathe.\u003c\/p\u003e\n\u003cp\u003eThe Dai mulberry paper wrapper is part of the storage. It is thin, flexible, and highly breathable — rougher in texture than standard cotton paper, with a natural, slightly uneven feel. It is not decorative packaging; it is a traditional wrapping material chosen because it allows the cake to age without being cut off from its environment. Keep it intact when possible.\u003c\/p\u003e\n\u003cp\u003eIf you are in a humid climate, be attentive during high-humidity seasons. This tea has been kept clean for thirteen years; it is worth protecting that character.\u003c\/p\u003e\n\u003cp\u003eThe 30g sample is sealed for short-term storage. Once opened, keep it dry, clean, and away from anything with a strong smell.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAvailable In\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e357g cake\u003c\/strong\u003e — one full bing, wrapped in traditional Dai mulberry paper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTong of 7 cakes\u003c\/strong\u003e — 7 × 357g, bamboo-wrapped; best value for those aging or sharing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g sample\u003c\/strong\u003e — for those trying before committing to a full cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the full range:\u003c\/strong\u003e Return to the \u003ca href=\"https:\/\/orientaleaf.com\/collections\/jing-chang-hao-puerh-tea\"\u003eJing Chang Hao collection\u003c\/a\u003e to see all Jing Chang Hao teas.\u003c\/p\u003e","brand":"敬昌号","offers":[{"title":"30g Sample","offer_id":58464895697199,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"357g Cake","offer_id":58464895729967,"sku":null,"price":160.0,"currency_code":"USD","in_stock":true},{"title":"\"Seven-Cake\" stack (357g × 7)","offer_id":58464895762735,"sku":null,"price":1050.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/files\/01-2013-bada-ancient-tree-sheng-puerh-cake-wrapped-front.jpg?v=1789371115"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/4854\/1999\/collections\/1.jpg?v=1720772502","url":"https:\/\/orientaleaf.com\/collections\/new-arrivals.oembed?page=3","provider":"Orientaleaf","version":"1.0","type":"link"}