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Spring Ming 2017 Aged Sheng Pu-erh Tea Cake – 400g (Lincang, Yunnan)

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Spring Ming 2017 Aged Sheng Pu-erh Tea Cake – 400g (Lincang, Yunnan)

Name: Spring Ming 2017 Aged Sheng Pu-erh Tea Cake – 400g (Lincang, Yunnan)
Brand: 勐普秦香
SKU: P5015-1
Price: 3.95 USD
Availability: InStock

Mid-Aged, Dry-Stored, Ready to Drink and Collect

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Net Weight: 30g sample

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Eight years of pristine dry storage have transformed this 400g Lincang treasure into a velvety, honeyed masterpiece—perfect for daily sipping today while it continues its graceful journey toward exquisite complexity.

What Makes It Unique

Discover the rare pleasure of a perfectly aged mid-point Sheng Pu-erh—eight years of meticulous dry storage have softened its youthful edge into silken smoothness, revealing honeyed orchid depths and gentle mountain chaqi, while preserving decades of aging potential for the discerning collector.

8+ Years Dry-Stored in Kunming & Xi'an—Clean, controlled aging preserves terroir clarity and ensures zero off-flavors, delivering a pure expression of Lincang character.

Perfect Mid-Aged Sweet Spot—Early transformation complete; enjoy immediate smoothness today without waiting another decade for drinkability.

400g Large Cake Format—Exceptional value for daily drinkers and long-term collectors; more tea per purchase means more sessions and greater aging potential.

Premium Early Spring Leaves—Harvested at peak nutrient density from high-mountain Lincang gardens, delivering concentrated flavor and robust chaqi.

Dual-Purpose Investment—Drink now for refined honeyed florals, or cellar for 10-20+ years as flavors evolve into dried fruit, antique wood, and layered complexity.

Tea Story

In the misty high mountains of Lincang, Yunnan—where the southwestern terrain shares borders with Myanmar and is characterized by mountainous terrain, deep river valleys, and diverse ecosystems, creating an ideal environment for tea cultivation—tender early spring leaves were carefully hand-picked in 2017. The teas from this region are known for their robust flavors and excellent aging potential. The unique terroir of Lincang imparts distinctive flavor characteristics to the tea, often described as rich, smooth, and with a certain depth.

These precious leaves were traditionally processed and compressed into a generous 400g cake, then entrusted to controlled dry warehouses in Kunming and Xi'an. Dry storage preserves and slowly develops the tea's original character and its terroir—the unique qualities from its mountain, soil, and vintage. Instead of forcing rapid change, it lets the tea mature gracefully over decades. Over eight patient years, gentle microbial activity transformed the sharp, vibrant notes of youth into something altogether more refined—a tea that has crossed the threshold into mid-aged territory, where smoothness and complexity begin their beautiful dance.

Today, Spring Ming 2017 stands at a crossroads that few teas achieve: ready to be savored immediately with its honeyed orchid sweetness, velvety texture, and clean, invigorating chaqi, yet still possessing tremendous aging potential. In many cases, young Shengs that are only a few years old still taste fresh, sometimes bitter, and have floral notes. Over time, especially under warmer, more humid storage conditions, it often moves toward fruitier notes, and after a decade or more, it can develop deeper dried-fruit, woody, and nutty tones. This is a tea for those who appreciate the journey—one cup brings immediate pleasure, while the remaining leaves promise rewards for years to come.

Ready to Start Your Raw Pu-erh Tea Journey?

Authentic Lincang Origin: Sourced directly from high-mountain tea gardens in one of Yunnan's most celebrated Pu-erh regions, with full traceability to ensure genuine quality.

Verified Clean Storage: Eight years of monitored dry storage in Kunming and Xi'an—no mold risk, no musty odors, no off-flavors. Just pure, clean transformation.

Quality Guarantee: Every cake is carefully inspected before shipping to ensure you receive only the finest expression of aged Sheng Pu-erh.

A perfectly balanced mid-aged Sheng Pu-erh that delivers honeyed smoothness today and promises extraordinary complexity tomorrow—secure your 400g cake now before this limited vintage is gone. Add to cart and begin your journey with Spring Ming 2017.
Tea Type: Raw Pu-erh (Sheng Cha / 生茶)
Pressing Year: 2017
Raw Material Season: Early Spring 2017
Origin Region: Lincang Prefecture, Yunnan Province, China
Elevation: High-mountain tea gardens (Lincang elevations range from 450m to 3,500m, with premium tea gardens at higher altitudes)
Raw Material Grade: Premium early spring leaves (tender buds and young leaves)
Processing: Traditional Sheng Pu-erh method—withering (Wei Diao / 萎凋), pan-firing to halt oxidation (Sha Qing / 杀青), rolling to shape (Rou Nian / 揉捻), sun-drying (Shai Gan / 晒干), steaming, and compression into cake form
Net Weight: 400g (Large Tea Cake)
Maturity Stage: Mid-Aged Sheng (8+ years); early transformation complete—the tea has transitioned past its sharp, astringent youth into smooth drinkability while retaining substantial aging potential
Storage History: Dry-stored (Gan Cang / 干仓) in controlled warehouses in Kunming, Yunnan and Xi'an, Shaanxi—ensures clarity, purity, and consistent aging without musty flavors or mold risk
Purity Assurance: Clean, odor-free storage; no off-flavors, no chemical additives, no artificial acceleration
Dry Leaf Appearance & Aroma
The compressed cake displays a harmonious blend of dark olive and amber-brown leaves with visible silvery buds, indicating premium early spring material. Upon breaking the cake, expect an inviting aroma of dried orchid, subtle aged wood, and a whisper of sweet hay—hallmarks of proper dry storage transformation.
Wet Leaf Appearance & Aroma
Once awakened by hot water, the leaves unfurl to reveal their supple, intact structure in olive-green and golden-brown hues. The fragrance intensifies into a bouquet of honey-drenched florals, warming aged timber, and a clean mountain freshness reminiscent of alpine meadows after spring rain.
Liquor Color
The brew presents a luminous amber-gold infusion with exceptional clarity—bright and clean, reflecting the purity of dry storage. As steeps progress, the liquor deepens toward a rich golden-amber, maintaining its crystalline transparency.
Taste & Mouthfeel
The palate experience is remarkably smooth and velvety—free from the sharp astringency of younger Sheng. Initial sips reveal layers of golden honey, delicate orchid florals, and soft malt sweetness. Mid-palate, subtle notes of aged sandalwood and a hint of dried apricot emerge. The texture coats the mouth with a pleasant oiliness, medium-bodied yet substantial enough to satisfy seasoned Pu-erh enthusiasts.
Empty Cup Fragrance (Gua Bei Xiang / 挂杯香)
The empty cup retains a lingering sweetness of warm honey and fading orchid—a testament to the tea's depth and quality raw material.
Finish & Aftertaste (Hui Gan / 回甘)
The finish is long, clean, and supremely refreshing. A pronounced returning sweetness (Hui Gan) rises from the throat, accompanied by a gentle cooling sensation. The aftertaste lingers for minutes, leaving a mouthwatering freshness and subtle floral echo.
Body Sensation (Cha Qi / 茶气)
The chaqi is balanced and accessible—neither overwhelming nor absent. Expect a gentle warming sensation that begins in the chest and spreads through the body, promoting relaxation and mental clarity. Ideal for meditative tea sessions or a calm afternoon retreat. Lincang pu erh tea is known for their thick mouthfeel, pronounced bitterness, sweet aftertaste, and robust tea energy (cha qi). Moreover, teas produced from leaves harvested from ancient tea trees are particularly valued for ageing potential.
Key Descriptors
Smooth, honeyed, floral, clean, no off-flavors, excellent durability across many infusions (12-15+ steeps with proper technique)
Q: What flavor profile can I expect from this tea?
A: Spring Ming 2017 delivers a refined, approachable flavor profile that Western palates will find welcoming. Imagine golden wildflower honey drizzled over fresh orchids, with underlying notes of toasted almonds and sandalwood. The texture is silky-smooth—comparable to a well-aged Burgundy wine in its velvety mouthfeel. Unlike young raw Pu-erh, which can be bracingly bitter and astringent, this mid-aged tea has mellowed beautifully, offering sweetness upfront with a long, refreshing finish. With time, this tea changes completely. The initial sharpness mellows out, becoming smooth. Flavors deepen into a rich honeyed sweetness, with complex notes of aged wood, dried plum, and classic camphor. The brew becomes thicker and develops a long, satisfying finish.
Q: How will this Sheng Pu-erh evolve over the next 5-10 years if I store it properly?
A: With continued dry storage at home (ideally 60-70% humidity, away from strong odors and light), this tea will progressively deepen in complexity. Expect the honeyed notes to intensify, joined by emerging dried fruit characteristics—think dates, figs, and dried apricot. The woody undertones will develop into richer antique timber notes, and the overall profile will gain layers and dimension. Raw pu-erh has an aging potential of 40-60 years. In contrast, ripe pu-erh has an aging potential of about 20 years because it has already undergone the accelerated aging process. The chaqi will become more refined and penetrating, and the liquor will thicken further. This makes it an excellent candidate for both immediate enjoyment and long-term investment.
Q: What makes dry storage different, and why does it matter?
A: Dry storage offers the highest-fidelity experience of the tea itself. It preserves the unique character of the mountain, the season, and the craftsmanship. While it requires patience, the reward is unmatched complexity, a cleaner and more vibrant flavor profile, and a much lower risk of getting a flawed or unsafe product. Unlike wet-stored teas (which can develop musty, "basement" flavors and potential mold issues), this dry-stored cake tastes clean and vibrant—you experience the true terroir of Lincang rather than the taste of accelerated fermentation. Cool, dry storage results in crisp, sweet flavors that take longer to develop.
Q: Is this tea suitable for Pu-erh beginners?
A: Absolutely. This mid-aged Sheng represents an ideal entry point for those new to raw Pu-erh. Unlike the old days, pu-erh no longer needs to be aged before consumption. Young and aged pu-erh offer different taste profiles, with young pu-erh being brighter and more aromatic, while aged pu-erh having more depth and a rounder texture. The eight years of aging have smoothed away the harsh bitterness that can challenge newcomers, leaving an approachable, sweet, and complex tea. At the same time, experienced collectors will appreciate its clean storage profile, genuine Lincang character, and remaining aging potential.
Recommended Brewing Methods
Gongfu Style (Gong Fu Cha / 功夫茶) — Recommended
Tea Amount: 5-7g per 100ml water
Water Temperature: 95-100°C (203-212°F); fully boiling water is preferred for aged Sheng
Vessel: Gaiwan (lidded bowl) or Yixing clay teapot
Rinse: Perform 1-2 quick rinses (5-10 seconds each) to awaken the leaves and wash away any storage dust; discard rinse water
First Infusion: 10-15 seconds
Subsequent Infusions: Gradually increase steeping time by 5-10 seconds per round; expect 12-15+ flavorful infusions
Tips: Pour water gently onto the leaves; avoid aggressive pouring which can over-extract bitterness. Observe how the flavor evolves across sessions—early steeps highlight florals, mid-steeps reveal honey and wood, later steeps offer sweet, calming notes.
Western Style Brewing
Tea Amount: 3-4g per 200-250ml water
Water Temperature: 95-100°C (203-212°F)
Vessel: Teapot or large infuser mug
Rinse: One quick rinse (10 seconds); discard
Steeping Time: 3-4 minutes for first infusion; adjust to taste for subsequent brews
Infusions: 3-5 infusions possible
Tips: Western style yields a different experience—fuller-bodied single cups rather than evolving small sessions. Both approaches are valid; choose based on your preference.
Grandpa Style (Simplified)
Tea Amount: 2-3g in a tall glass or mug
Method: Add hot water, sip as you go, refill when about one-third remains
Best For: Casual, all-day sipping when Gongfu preparation is not practical
Storage Recommendations
For Short-Term Storage (drinking within 1-2 years):
Store in a cool, dark place away from strong odors (kitchen spices, perfumes, cleaning products). Keep the cake in its original wrapper or place it in a paper bag inside a cardboard box. Avoid plastic or airtight containers—Pu-erh needs to breathe.
For Long-Term Aging:
Maintain a consistent temperature between 20°C to 30°C (68°F to 86°F). Temperature fluctuations can affect the aging process, potentially degrading the tea's quality. Humidity levels should ideally be kept between 60% to 70%. Too much humidity can lead to mold, while too little can hinder the aging process.
Ensure adequate air circulation; unlike other teas, Puerh needs to breathe. Don't store it in airtight containers. A cardboard box or a bamboo "tong" is ideal.
Avoid strong odors: Tea absorbs smells easily. Keep it away from kitchen spices, incense, or any strong smells.
Store away from direct sunlight and fluorescent lighting.
Consider a dedicated "pumidor" (Pu-erh humidor) if your home environment is very dry (below 50% humidity); use humidity packs to maintain proper levels.
Periodically inspect for any signs of mold or unusual odors; address issues promptly.
Final Note: This tea has been professionally dry-stored for eight years. With continued proper care, it will reward you with decades of evolving enjoyment.

Description

Eight years of pristine dry storage have transformed this 400g Lincang treasure into a velvety, honeyed masterpiece—perfect for daily sipping today while it continues its graceful journey toward exquisite complexity.

What Makes It Unique

Discover the rare pleasure of a perfectly aged mid-point Sheng Pu-erh—eight years of meticulous dry storage have softened its youthful edge into silken smoothness, revealing honeyed orchid depths and gentle mountain chaqi, while preserving decades of aging potential for the discerning collector.

8+ Years Dry-Stored in Kunming & Xi'an—Clean, controlled aging preserves terroir clarity and ensures zero off-flavors, delivering a pure expression of Lincang character.
Perfect Mid-Aged Sweet Spot—Early transformation complete; enjoy immediate smoothness today without waiting another decade for drinkability.
400g Large Cake Format—Exceptional value for daily drinkers and long-term collectors; more tea per purchase means more sessions and greater aging potential.
Premium Early Spring Leaves—Harvested at peak nutrient density from high-mountain Lincang gardens, delivering concentrated flavor and robust chaqi.
Dual-Purpose Investment—Drink now for refined honeyed florals, or cellar for 10-20+ years as flavors evolve into dried fruit, antique wood, and layered complexity.

Tea Story

In the misty high mountains of Lincang, Yunnan—where the southwestern terrain shares borders with Myanmar and is characterized by mountainous terrain, deep river valleys, and diverse ecosystems, creating an ideal environment for tea cultivation—tender early spring leaves were carefully hand-picked in 2017. The teas from this region are known for their robust flavors and excellent aging potential. The unique terroir of Lincang imparts distinctive flavor characteristics to the tea, often described as rich, smooth, and with a certain depth.

These precious leaves were traditionally processed and compressed into a generous 400g cake, then entrusted to controlled dry warehouses in Kunming and Xi'an. Dry storage preserves and slowly develops the tea's original character and its terroir—the unique qualities from its mountain, soil, and vintage. Instead of forcing rapid change, it lets the tea mature gracefully over decades. Over eight patient years, gentle microbial activity transformed the sharp, vibrant notes of youth into something altogether more refined—a tea that has crossed the threshold into mid-aged territory, where smoothness and complexity begin their beautiful dance.

Today, Spring Ming 2017 stands at a crossroads that few teas achieve: ready to be savored immediately with its honeyed orchid sweetness, velvety texture, and clean, invigorating chaqi, yet still possessing tremendous aging potential. In many cases, young Shengs that are only a few years old still taste fresh, sometimes bitter, and have floral notes. Over time, especially under warmer, more humid storage conditions, it often moves toward fruitier notes, and after a decade or more, it can develop deeper dried-fruit, woody, and nutty tones. This is a tea for those who appreciate the journey—one cup brings immediate pleasure, while the remaining leaves promise rewards for years to come.

Ready to Start Your Raw Pu-erh Tea Journey?

Authentic Lincang Origin: Sourced directly from high-mountain tea gardens in one of Yunnan's most celebrated Pu-erh regions, with full traceability to ensure genuine quality.
Verified Clean Storage: Eight years of monitored dry storage in Kunming and Xi'an—no mold risk, no musty odors, no off-flavors. Just pure, clean transformation.
Quality Guarantee: Every cake is carefully inspected before shipping to ensure you receive only the finest expression of aged Sheng Pu-erh.

A perfectly balanced mid-aged Sheng Pu-erh that delivers honeyed smoothness today and promises extraordinary complexity tomorrow—secure your 400g cake now before this limited vintage is gone. Add to cart and begin your journey with Spring Ming 2017.

Tea Profile

Flavor & Body Sensation

Dry Leaf Appearance & Aroma

The compressed cake displays a harmonious blend of dark olive and amber-brown leaves with visible silvery buds, indicating premium early spring material. Upon breaking the cake, expect an inviting aroma of dried orchid, subtle aged wood, and a whisper of sweet hay—hallmarks of proper dry storage transformation.

Wet Leaf Appearance & Aroma

Once awakened by hot water, the leaves unfurl to reveal their supple, intact structure in olive-green and golden-brown hues. The fragrance intensifies into a bouquet of honey-drenched florals, warming aged timber, and a clean mountain freshness reminiscent of alpine meadows after spring rain.

Liquor Color

The brew presents a luminous amber-gold infusion with exceptional clarity—bright and clean, reflecting the purity of dry storage. As steeps progress, the liquor deepens toward a rich golden-amber, maintaining its crystalline transparency.

Taste & Mouthfeel

The palate experience is remarkably smooth and velvety—free from the sharp astringency of younger Sheng. Initial sips reveal layers of golden honey, delicate orchid florals, and soft malt sweetness. Mid-palate, subtle notes of aged sandalwood and a hint of dried apricot emerge. The texture coats the mouth with a pleasant oiliness, medium-bodied yet substantial enough to satisfy seasoned Pu-erh enthusiasts.

Empty Cup Fragrance (Gua Bei Xiang / 挂杯香)

The empty cup retains a lingering sweetness of warm honey and fading orchid—a testament to the tea's depth and quality raw material.

Finish & Aftertaste (Hui Gan / 回甘)

The finish is long, clean, and supremely refreshing. A pronounced returning sweetness (Hui Gan) rises from the throat, accompanied by a gentle cooling sensation. The aftertaste lingers for minutes, leaving a mouthwatering freshness and subtle floral echo.

Body Sensation (Cha Qi / 茶气)

The chaqi is balanced and accessible—neither overwhelming nor absent. Expect a gentle warming sensation that begins in the chest and spreads through the body, promoting relaxation and mental clarity. Ideal for meditative tea sessions or a calm afternoon retreat. Lincang pu erh tea is known for their thick mouthfeel, pronounced bitterness, sweet aftertaste, and robust tea energy (cha qi). Moreover, teas produced from leaves harvested from ancient tea trees are particularly valued for ageing potential.

Key Descriptors

Smooth, honeyed, floral, clean, no off-flavors, excellent durability across many infusions (12-15+ steeps with proper technique)

FAQs

Q: What flavor profile can I expect from this tea?

A: Spring Ming 2017 delivers a refined, approachable flavor profile that Western palates will find welcoming. Imagine golden wildflower honey drizzled over fresh orchids, with underlying notes of toasted almonds and sandalwood. The texture is silky-smooth—comparable to a well-aged Burgundy wine in its velvety mouthfeel. Unlike young raw Pu-erh, which can be bracingly bitter and astringent, this mid-aged tea has mellowed beautifully, offering sweetness upfront with a long, refreshing finish. With time, this tea changes completely. The initial sharpness mellows out, becoming smooth. Flavors deepen into a rich honeyed sweetness, with complex notes of aged wood, dried plum, and classic camphor. The brew becomes thicker and develops a long, satisfying finish.

Q: How will this Sheng Pu-erh evolve over the next 5-10 years if I store it properly?

A: With continued dry storage at home (ideally 60-70% humidity, away from strong odors and light), this tea will progressively deepen in complexity. Expect the honeyed notes to intensify, joined by emerging dried fruit characteristics—think dates, figs, and dried apricot. The woody undertones will develop into richer antique timber notes, and the overall profile will gain layers and dimension. Raw pu-erh has an aging potential of 40-60 years. In contrast, ripe pu-erh has an aging potential of about 20 years because it has already undergone the accelerated aging process. The chaqi will become more refined and penetrating, and the liquor will thicken further. This makes it an excellent candidate for both immediate enjoyment and long-term investment.

Q: What makes dry storage different, and why does it matter?

A: Dry storage offers the highest-fidelity experience of the tea itself. It preserves the unique character of the mountain, the season, and the craftsmanship. While it requires patience, the reward is unmatched complexity, a cleaner and more vibrant flavor profile, and a much lower risk of getting a flawed or unsafe product. Unlike wet-stored teas (which can develop musty, "basement" flavors and potential mold issues), this dry-stored cake tastes clean and vibrant—you experience the true terroir of Lincang rather than the taste of accelerated fermentation. Cool, dry storage results in crisp, sweet flavors that take longer to develop.

Q: Is this tea suitable for Pu-erh beginners?

A: Absolutely. This mid-aged Sheng represents an ideal entry point for those new to raw Pu-erh. Unlike the old days, pu-erh no longer needs to be aged before consumption. Young and aged pu-erh offer different taste profiles, with young pu-erh being brighter and more aromatic, while aged pu-erh having more depth and a rounder texture. The eight years of aging have smoothed away the harsh bitterness that can challenge newcomers, leaving an approachable, sweet, and complex tea. At the same time, experienced collectors will appreciate its clean storage profile, genuine Lincang character, and remaining aging potential.

How to Brew & Store

Recommended Brewing Methods

Gongfu Style (Gong Fu Cha / 功夫茶) — Recommended

Tea Amount: 5-7g per 100ml water
Water Temperature: 95-100°C (203-212°F); fully boiling water is preferred for aged Sheng
Vessel: Gaiwan (lidded bowl) or Yixing clay teapot
Rinse: Perform 1-2 quick rinses (5-10 seconds each) to awaken the leaves and wash away any storage dust; discard rinse water
First Infusion: 10-15 seconds
Subsequent Infusions: Gradually increase steeping time by 5-10 seconds per round; expect 12-15+ flavorful infusions
Tips: Pour water gently onto the leaves; avoid aggressive pouring which can over-extract bitterness. Observe how the flavor evolves across sessions—early steeps highlight florals, mid-steeps reveal honey and wood, later steeps offer sweet, calming notes.

Western Style Brewing

Tea Amount: 3-4g per 200-250ml water
Water Temperature: 95-100°C (203-212°F)
Vessel: Teapot or large infuser mug
Rinse: One quick rinse (10 seconds); discard
Steeping Time: 3-4 minutes for first infusion; adjust to taste for subsequent brews
Infusions: 3-5 infusions possible
Tips: Western style yields a different experience—fuller-bodied single cups rather than evolving small sessions. Both approaches are valid; choose based on your preference.

Grandpa Style (Simplified)

Tea Amount: 2-3g in a tall glass or mug
Method: Add hot water, sip as you go, refill when about one-third remains
Best For: Casual, all-day sipping when Gongfu preparation is not practical

Storage Recommendations

For Short-Term Storage (drinking within 1-2 years):
Store in a cool, dark place away from strong odors (kitchen spices, perfumes, cleaning products). Keep the cake in its original wrapper or place it in a paper bag inside a cardboard box. Avoid plastic or airtight containers—Pu-erh needs to breathe.

For Long-Term Aging:

Maintain a consistent temperature between 20°C to 30°C (68°F to 86°F). Temperature fluctuations can affect the aging process, potentially degrading the tea's quality. Humidity levels should ideally be kept between 60% to 70%. Too much humidity can lead to mold, while too little can hinder the aging process.
Ensure adequate air circulation; unlike other teas, Puerh needs to breathe. Don't store it in airtight containers. A cardboard box or a bamboo "tong" is ideal.
Avoid strong odors: Tea absorbs smells easily. Keep it away from kitchen spices, incense, or any strong smells.
Store away from direct sunlight and fluorescent lighting.
Consider a dedicated "pumidor" (Pu-erh humidor) if your home environment is very dry (below 50% humidity); use humidity packs to maintain proper levels.
Periodically inspect for any signs of mold or unusual odors; address issues promptly.

Final Note: This tea has been professionally dry-stored for eight years. With continued proper care, it will reward you with decades of evolving enjoyment.