Taihua Ancient Tree Raw Puerh 2016 | Fengqing Gushu Sheng Cake

Appearance and Aroma (Dry Leaf)

• Compression: Medium-tight pressing, traditional stone-mold shape with visible leaf structure
• Leaf Appearance: Thick, chunky stems and leaves; dark brownish-black coloring indicating proper aging
• Dry Aroma: Gentle, lingering fragrance — softly sweet with hints of aged wood and subtle dried fruit undertones; not sharp or green

Wet Leaf (After Brewing)

• Leaf Integrity: Large, intact leaves unfurling with visible stems; demonstrates genuine ancient tree material
• Color: Deep olive-green to brownish-green, consistent and healthy
• Wet Aroma: Warm honey sweetness emerges, layered with soft floral notes and a clean, foresty depth

Liquor Color

• Description: Bright golden-amber with excellent clarity and visible oily sheen — indicative of proper dry-aged sheng puerh at the 9-year mark

Mouthfeel

• Texture: Smooth, medium-to-full body with a silky, lightly oily quality coating the palate
• Astringency: Remarkably low for a sheng of this age; no harsh bite or drying sensation
• Huigan (Returning Sweetness, 回甘): Pronounced and lasting — sweetness rises from the throat within seconds of swallowing and persists for several minutes
• Shengyin (Salivation, 生津): Active and refreshing; stimulates continuous salivation along the sides and base of the tongue

Core Flavor Notes

• Primary: Raw honey, brown sugar, subtle caramel sweetness
• Secondary: Aged wood (sandalwood undertones), dried apricot, light leather
• Tertiary: Clean minerite, hint of camphor freshness on later steeps
• Overall Character: Sweet-forward with gentle strength beneath — "soft power" that reveals itself gradually

Empty Cup and Finish

• Empty Cup Aroma (Gongdao Bei): Lingering honey-sweet fragrance with warm, woody depth; highly aromatic and persistent
• Finish: Long and clean; the sweetness continues to develop in the mouth for 3-5 minutes after drinking, with no unpleasant aftertaste

Body Sensation / Chaqi (茶气)

• Physical Response: Gentle warming sensation radiating from the chest; mild perspiration on the back and forehead after 4-5 cups
• Mental Effect: Calm alertness; grounding without drowsiness
• Chaqi Intensity: 4/5 — This is a powerful gushu with significant qi, but it expresses itself in a smooth, enveloping way rather than an aggressive rush. Experienced drinkers will feel its depth; newcomers will appreciate its approachability.

Recommended Brewing Method: Gongfu Style

Equipment:

• Gaiwan (lidded bowl) or Yixing clay teapot, 100-150ml capacity
• Fairness pitcher (Gongdao Bei)
• Tasting cups
• Tea pick or knife for breaking the cake
• Filtered or spring water (avoid distilled or heavily chlorinated water)

Parameters:

• Tea Amount: 5-7 grams per 100ml of water
• Water Temperature: 95-100 degrees Celsius (boiling or just off boiling)
• Infusion Times: First wash/rinse: 5 seconds (discard). Steeps 1-3: 10-15 seconds. Steeps 4-6: 15-25 seconds. Steeps 7+: Add 10 seconds per subsequent steep.

Waking the Tea (Xing Cha, 醒茶)

For aged and compressed puerh, waking the tea is essential to unlock its full aromatic and flavor potential. Follow these steps:

1. Breaking the Cake: Use a tea pick or knife to gently pry leaves from the edge of the cake. Work along the natural compression lines to preserve leaf integrity. Avoid crushing the leaves into small fragments.
2. Pre-Session Awakening (Optional but Recommended): Place the broken tea leaves in an open, breathable container (such as an unglazed clay jar or paper bag) for 1-3 days before brewing. This allows the tea to "breathe" and release any enclosed storage notes, resulting in a cleaner, more vibrant first session.
3. Rinse Before Brewing: When you are ready to brew, place the leaves in your preheated gaiwan, pour boiling water over them, and immediately discard this first wash after 5 seconds. This brief rinse opens the compressed leaves and clears surface dust accumulated during storage. Some drinkers perform two quick rinses for heavily compressed or older cakes.
4. Rest Between Rinse and First Steep: After discarding the rinse water, let the wet leaves sit covered in the gaiwan for 30-60 seconds before beginning your first true infusion. This final rest allows the leaves to fully expand and "wake up."

Western-Style Brewing (Alternative)

If you prefer a simpler approach:

• Use 3-4 grams of tea per 200ml of water
• Steep for 3-5 minutes in a teapot or large infuser
• This method produces fewer infusions (2-3) but requires less attention

The Three Principles of Puerh Storage

1. No Foreign Odors: Puerh tea readily absorbs surrounding smells. Store away from kitchens, spices, perfumes, cleaning supplies, and other aromatic substances.
2. No Excess Moisture: While puerh needs some humidity for aging, excessive dampness causes mold and off-flavors. Avoid basements or bathrooms. If you notice any musty smell, air the tea immediately in a dry, ventilated space.
3. No Direct Sunlight: UV exposure degrades tea leaves and accelerates unwanted oxidation. Store in a dark cabinet, drawer, or opaque container.

Important Warning

Never store puerh tea in a refrigerator or freezer. Cold storage halts the slow fermentation process that transforms raw puerh over time, effectively "freezing" its development.

Recommended Storage Solutions

• Keep the cake in its original paper wrapper; traditional bamboo-shell packaging provides additional protection
• Store in a clean cardboard box, ceramic jar, or dedicated tea cabinet
• Maintain stable temperature (ideally 20-30 degrees Celsius) and avoid extreme fluctuations
• If storing multiple teas, separate raw (sheng) and ripe (shou) puerh, as they have different aromatic profiles
• Check your stored tea periodically — a healthy aging cake should smell clean and pleasant, never moldy or sour

Enjoy the journey.

Early Aged — The tea has moved beyond its youthful, aggressive phase into a softer, sweeter profile. Currently at an excellent drinking window while retaining significant aging potential for 15-20+ additional years.