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

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.

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. 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)

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

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).
• Ensure adequate air circulation; unlike other teas, Puerh needs to breathe.
• 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.

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