Tres Hojas Legendarias Té Puerh Crudo Pastel | Mezcla Yunnan Sheng Puerh

• Type: Sheng (Raw) Pu-erh Tea (生普洱茶)
• Form: Compressed Cake (Bing Cha, 饼茶)
• Pressing Year: 2017
• Raw Material Years: 2017 harvest seasons
• Origin Region: Yunnan Province, China
• Cultivar Blend:Fengqing Big Leaf (凤庆大叶种) – Lincang Prefecture, Menghai Big Leaf (勐海大叶种) – Xishuangbanna Prefecture, Mengku Big Leaf (勐库大叶种) – Lincang Prefecture
• Cultivar Status: All three are China National-Level Superior Tea Cultivars (国家级良种)
• Available Formats:357g Traditional Cake, 30g Tasting Sample, 400 g Waffle Brick (Same leaves, different format)
• Storage History: Dry storage (gan cang, 干仓) — Kunming, Yunnan & Xi'an, Shaanxi
• Storage Guarantee: Clean, odor-free, no humidity damage, no off-flavors
• Maturity Stage: Early-Aged (初期陈化) — The tea has moved past its harsh "new tea" phase and entered smooth drinkability while retaining vibrancy. Suitable for immediate enjoyment or further aging 15–25+ years.
• Aging Potential: Excellent — The triple-cultivar structure provides complexity that will continue developing for decades under proper dry storage conditions.

Appearance & Dry Leaf Aroma

• Compression: Tightly pressed, round, and symmetrical with a traditional Bing Cha shape
• Surface Color: Dark olive-green with silver-white tips (bai hao) visible throughout
• Leaf Condition: Plump, robust whole leaves; fat and fleshy buds
• Dry Aroma: Clean vegetal sweetness with hints of dried apricot, subtle honey, and gentle floral lift

Wet Leaf (After Brewing)

• Leaf Color: Vibrant yellow-green with excellent uniformity
• Leaf Integrity: Mostly whole leaves, tender and pliable—indicating careful processing
• Wet Aroma: Intensified floral notes, fresh mountain grass, and a background of sweet grain

Liquor Color

• Description: Bright Golden-Yellow to Light Amber
• Clarity: Crystal clear with exceptional translucency and visible "tea oil" sheen on surface

Mouthfeel

• Texture: Medium-full body; smooth and coating without heaviness
• Huigan (Returning Sweetness): Strong and persistent—sweetness blooms from the throat and spreads across the tongue within seconds of swallowing
• Sheng Jin (Salivation): Pronounced fluid generation at tongue base and sides; continues for several minutes post-sip
• Astringency: Present but refined; transforms quickly into sweetness rather than lingering as dryness
• Throat Feeling:润喉 (Rùn Hóu) —润 means moistening/lubricating; coats and soothes the throat

Core Flavor Notes

• Primary: Dried apricot, wildflower honey, toasted grain
• Secondary: Green almond, fresh hay, subtle white pepper spice
• Tertiary: Mineral undertones (wet stone), light camphor hint emerging with age
• Flavor Wheel Alignment: Sits in the Floral-Fruity-Vegetal spectrum with developing Woody-Earthy complexity

Empty Cup & Finish

• Empty Cup Aroma (Gua Bei Xiang): Persistent sweet floral fragrance with honey and dried fruit notes; lingers 5+ minutes
• Finish Length: Long and evolving—initial brightness transitions to deep sweetness over 30+ seconds
• Aftertaste Complexity: Medium-high; reveals new layers with each infusion

Body Sensation (Chaqi / 茶气)

• Physical Response: Gentle warming sensation in chest and upper back; light perspiration possible after multiple infusions
• Mental Effect: Alert yet calm; focused clarity without jitteriness
• Chaqi Intensity: 4/5 — Notably strong for its age; the triple-cultivar blend creates a synergistic energy effect
• Session Endurance: 12–18 infusions before flavor significantly diminishes

Why blend three different big-leaf cultivars instead of using a single origin?

Single-origin raw Pu-erh showcases terroir purity, but blending unlocks a different dimension of complexity that no single source can achieve alone. Each of the three cultivars in this tea brings distinct characteristics: Fengqing Big Leaf contributes high-toned floral aromatics and structural elegance typical of Lincang's cooler high-altitude environments. Menghai Big Leaf delivers the dense, syrupy body and deep sweetness that Xishuangbanna's ancient tea forests are famous for. Mengku Big Leaf adds the powerful huigan and mineral complexity that has made Mengku teas prized among collectors.

When master blenders combine these three, they create a tea with broader flavor bandwidth—aromatic highs, rich mids, and sweet lingering lows—that remains interesting across dozens of infusions. This also means the tea ages in a more multi-dimensional way: different components evolve at different rates, revealing new facets over the years. For drinkers who want to experience the full spectrum of what Yunnan big-leaf tea can offer in a single session, a masterfully executed blend like this delivers value that exceeds the sum of its parts.

What does this tea actually taste like, and how will the flavor evolve with more aging?

In its current state after 7+ years of dry storage, this tea has moved past the sharp, grassy intensity of young sheng into a more approachable character. Expect a bright golden-yellow liquor with pronounced floral aromatics—think wildflower honey and dried apricot—supported by a smooth, medium-full body. The hallmark of this tea is its powerful huigan: within seconds of swallowing, sweetness rises from the throat and spreads across the entire mouth, accompanied by strong salivation at the tongue base.

As this tea continues aging in dry storage over the next 10–20 years, you can expect the floral top notes to gradually recede while deeper flavors emerge: dried fruit will concentrate, woody and camphor notes will develop, and the body will become increasingly smooth and "oily" in texture. The huigan and sheng jin will likely intensify before eventually mellowing into a sustained, gentle sweetness. This is a tea that rewards patience—each year adds new layers while the clean dry storage ensures no musty or off-flavors develop.

How does this 357g cake compare to the Waffle Brick version made from the same leaves?

Both products use identical raw materials—the same triple-cultivar blend from the same harvest years, processed by the same team of veteran tea masters. The difference lies entirely in the compression format and total weight.

The traditional 357g Bing Cha (round cake) follows the classic Pu-erh form factor that has been standard for centuries. It is moderately compressed, making it relatively easy to pry apart while still aging gracefully. The 400g Waffle Brick uses a modern compression pattern that creates natural break-points, making it even easier to portion without tools. The waffle format also offers slightly higher value by weight. Choose the cake if you prefer traditional presentation and collector aesthetics; choose the waffle if you prioritize convenience and everyday drinking. Both will age identically given the same storage conditions.

How should I store this tea for optimal long-term aging?

Proper storage is essential for Pu-erh to develop beautifully rather than deteriorate. Follow the "Three Nos" principle: no foreign odors, no excess moisture, no direct sunlight.

Store your cake in a clean, dedicated space away from kitchens, spices, perfumes, or anything aromatic—Pu-erh readily absorbs surrounding smells. Maintain moderate humidity (50–70% RH) and stable temperatures; avoid bathrooms or damp basements. Keep the tea away from windows or areas with direct sun exposure, which degrades the leaves. Crucially, never refrigerate or freeze Pu-erh—the cold halts beneficial aging, and condensation upon removal introduces damaging moisture.

A simple solution is storing the cake in its original wrapper inside a clean cardboard box or ceramic jar in a closet or cabinet. For serious collectors, consider a dedicated tea storage cabinet with controlled humidity. Check your tea annually—it should smell clean and sweet, never musty or sour.

Brewing Guide

Recommended Brewing Parameters

• Tea-to-Water Ratio: 5–7 grams per 100ml water (adjust to taste)
• Water Temperature: 95°C–100°C (203°F–212°F) — Use fully boiling water for best extraction
• Brewing Vessel: Gaiwan (lidded bowl) or Yixing clay teapot, 100–150ml capacity
• Water Quality: Filtered or spring water; avoid distilled or heavily chlorinated tap water

Waking the Tea (Xing Cha, 醒茶) — Essential Step

For compressed and aged Pu-erh, waking the tea is critical for unlocking full flavor potential. Complete these steps before your session:

Long-Term Awakening (24–72 hours before):

1. Carefully pry off your desired amount from the cake using a Pu-erh knife or pick
2. Break the compressed chunk into smaller pieces without pulverizing the leaves
3. Place loosened leaves in an open, clean, odor-free container (unglazed clay jar is ideal)
4. Store at room temperature in a ventilated area away from strong smells
5. This allows the tea to "breathe off" any storage compression and reactivate aromatics

Immediate Rinse-Awakening (during session):

1. Place measured leaves in your pre-warmed brewing vessel
2. Pour boiling water over leaves, filling the vessel completely
3. Immediately discard this first infusion (within 3–5 seconds)—this is not for drinking
4. Allow leaves to rest with lid ajar for 30 seconds, letting steam escape
5. Perform a second quick rinse if the tea was heavily compressed or stored long-term
6. Your tea is now awakened and ready for proper infusions

Infusion Guide (Gongfu Method)

Infusions 1–3: 8–10 seconds

• Tea is opening; expect bright, floral-forward notes with building sweetness

Infusions 4–7: 10–15 seconds

• Peak complexity; huigan and body reach full expression; adjust time to taste preference

Infusions 8–12: 15–25 seconds

• Gradually extend time; flavors mellow and sweeten; mineral notes emerge

Infusions 13+: 30–60+ seconds

• Extended steeps extract remaining character; pleasant sweet finish

Tips for Best Results:

• Pour water in a circular motion to ensure even saturation
• Decant fully between infusions—do not leave water sitting on leaves
• This tea performs excellently for 12–18 infusions; do not discard leaves early
• For stronger body, increase leaf amount; for gentler sessions, reduce slightly

Western-Style Brewing (Alternative)

• Ratio: 3–4 grams per 200ml
• Temperature: 95°C (203°F)
• Steep Time: 2–3 minutes for first infusion; add 30 seconds for subsequent steeps
• Infusions: 3–5 infusions possible

Note: Gongfu method is strongly recommended to experience the full complexity and evolution of this tea across multiple infusions.

Storage Recommendations

The Three Nos Principle for Pu-erh Storage:

1. No Foreign Odors: Store in a clean, dedicated space away from kitchens, spices, incense, cleaning products, or any aromatic materials. Pu-erh leaves are highly absorbent and will permanently take on surrounding smells.
2. No Excess Moisture: Maintain relative humidity between 50–70%. Avoid damp basements, bathrooms, or areas prone to condensation. Excess humidity promotes mold and creates unpleasant "wet storage" flavors. Equally, avoid overly dry environments (below 40% RH) which can halt aging.
3. No Direct Sunlight: UV exposure degrades tea leaves and accelerates unwanted oxidation. Store in dark or shaded areas—closets, cabinets, or dedicated tea storage furniture.

Critical Warning — Never Refrigerate Pu-erh:
Unlike green tea or oolong, Pu-erh requires ambient temperature storage for proper aging. Refrigeration halts the microbial activity essential for flavor development. Worse, removing cold tea creates condensation that introduces damaging moisture. Keep your Pu-erh at stable room temperature (15–28°C / 59–82°F).

Practical Storage Solutions:

• Keep the cake in its original bamboo wrapper (tong) or cotton paper
• Store inside a clean cardboard box, ceramic jar, or dedicated Pu-erh storage crock
• Ensure some air circulation—avoid vacuum-sealing for long-term storage
• Check your tea annually: it should smell clean, sweet, and pleasant—never musty, sour, or ammonia-like
• If you detect off-odors, air out the tea in a clean, ventilated space for several days

For This Specific Tea:
This cake has already benefited from 7+ years of ideal dry storage in Kunming and Xi'an. To continue its positive trajectory, simply maintain clean, stable conditions as described above. With proper care, this triple-cultivar blend will reward you with increasingly complex flavors for decades to come.