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Years of pristine dry storage have transformed this legendary Taihua Ancient Tree Raw Pu-erh from Fengqing's Xiangzhuqing—the very same tea that captivated China's greatest explorer 400 years ago—into a remarkably sweet, full-bodied treasure with virtually no bitterness.
A rare ancient tree Raw Pu-erh from Fengqing's legendary Xiangzhuqing region—home to the world's oldest cultivated tea tree—delivering exceptional natural sweetness and a full-bodied cup with remarkably low bitterness, perfected through years of careful dry storage.
On the sixth day of the eighth lunar month in 1639, the legendary Ming Dynasty explorer Xu Xiake arrived at Gaojian Cao village in Fengqing after a long journey through Yunnan's remote mountains.
Xu Xiake had traveled more miles than any person of his era, tasting famous teas from every corner of China. What captivated China's greatest explorer was the ancient tree tea native to Fengqing: large-leaf variety bushes that had been cultivated by local people for millennia.
The source of this Taihua Ancient Tree tea, Xiangzhuqing, holds an extraordinary distinction in the tea world.
This 2016 pressing draws from carefully selected ancient tree material from the Xiangzhuqing area. After years of meticulous dry storage in Xi'an—an environment known for its ideal humidity and temperature for slow, clean aging—the tea has evolved into something remarkable: the aggressive youth of raw pu-erh has softened into a cup defined by natural sweetness, full body, and gentle strength. The characteristic high bitterness and astringency found in many Sheng Pu-erh teas is nearly absent here, replaced by an immediate honeyed sweetness that floods the palate from the first sip.
Why Trust This Tea:
This is the tea that silenced China's most well-traveled explorer 400 years ago. After years of patient dry storage, only limited quantities remain.
This singular mention, among all the teas he encountered, speaks volumes about the exceptional quality that distinguished Fengqing's ancient tree tea even four centuries ago.
The method of preparation noted ("煎," or decocting/boiling) confirms this was not green tea or any later-developed variety, but the indigenous large-leaf tea from ancient trees that still grow in this region today.
The terroir of this region—its specific combination of altitude, soil composition, rainfall patterns, and the genetic heritage of trees cultivated for millennia—produces tea with distinctive characteristics.
For drinkers accustomed to the aggressive, face-puckering bitterness of some raw pu-erh, Xiangzhuqing material offers an approachable yet deeply satisfying alternative—complex and rewarding without demanding a high tolerance for harshness.
Nine years of dry storage have softened the tea's youthful edges while preserving its core vitality, placing it in an early-aged sweet spot: immediately enjoyable today yet possessing excellent structure for continued development over the next 15-25 years of careful cellaring.
Over the coming years and decades, properly stored Xiangzhuqing material will continue to develop: sweetness will deepen further, any remaining astringency will disappear entirely, and complex aged notes—dried fruit, aged wood, subtle leather—will emerge and integrate.
Scan the QR code on the label for tea details and brewing instructions.
Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.
Che cos'è il tè Sheng Pu-erh? Scopri il suo sapore unico, i benefici per la salute e una guida passo passo alla preparazione. Scopri perché il puerh crudo si trasforma da amaro a delizia.
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