Sticky Rice Aroma Raw Pu-erh Cake (2013, 200g) – Lincang Blend

• Tea Type: Sheng Pu-erh (Raw Pu-erh / 生普洱茶) with Natural Nuomi Xiang Scenting (糯米香窨制, Nuòmǐ Xiāng Yìn Zhì)
• Pressing Year: 2013 (12+ years aged as of 2025)
• Net Weight: 200g compressed cake
• Origin Region: High-Altitude Western and Southern Yunnan BlendPrimary areas: Lincang, Fengqing, MenghaiElevation: Approximately 1,800 meters (5,900 feet)
• Tea Factory: Chunming Tea Factory estate gardens
• Raw Material: Yunnan large-leaf cultivar spring tea (云南大叶种春茶, Yúnnán Dàyè Zhǒng Chūnchá), hand-picked, traditional sun-dried (晒青, Shài Qīng)
• Scenting Source: Authentic Nuomi Xiang herb (Semnostachya menglaensis), wild-harvested from Yunnan subtropical forests
• Scenting Method: Traditional layering technique (窨制, Yìn Zhì)—fresh herb and tea layered together for natural oil absorption; herb completely removed after scenting
• Processing: Stone-mold compression (石磨压制, Shí Mò Yā Zhì) following scenting
• Maturity Stage: 12-Year Mid-Maturity Sheng—past harsh astringency, at optimal balance of aromatic vibrancy and aged smoothness
• Storage Condition: Premium Dry Storage (干仓, Gān Cāng) — continuously maintained in climate-controlled Kunming and Xi'an warehouses since 2013; clean, slow aging with no humidity damage, no musty notes, no competing odors
• Current Drinkability: Excellent—smooth, aromatic, no learning curve required
• Aging Potential: High—can continue aging 10-15+ years with proper storage

Dry Leaf Appearance and Aroma:
The compressed cake displays dark olive-brown leaves interspersed with silver-tipped buds, evidence of quality spring picking. Before brewing, waves of sweet sticky rice aroma rise from the dry leaves—clean, natural, reminiscent of jasmine rice with vanilla undertones. Subtle aged tea notes of dried apricot and light camphor appear beneath the dominant fragrance.

Brewed Leaf Appearance and Aroma:
Upon infusion, the leaves unfurl to reveal intact, supple spring material with visible bud-and-leaf sets. The wet leaf aroma intensifies dramatically—imagine walking past a kitchen where glutinous rice pudding is being prepared with pandan and sweet cream. The herbal scent is bright yet integrated, never artificial or cloying.

Liquor Color:
The tea produces a luminous reddish-amber liquor (汤色红亮, Tāng Sè Hóng Liàng) with warm copper undertones and excellent clarity. This deeper hue indicates twelve years of oxidative maturation—significantly darker than young Sheng (typically pale gold) yet brighter than fully aged examples.

Taste and Mouthfeel:
The first sip delivers layered complexity: sticky rice cream sweetness arrives upfront—think rice pudding with vanilla custard. This transitions to honeyed stone fruit notes (dried longan, white peach, light apricot) developed through aging, followed by the clean mineral backbone characteristic of Lincang terroir. The texture is smooth and mellow (味醇厚, Wèi Chún Hòu)—no sharp astringency, just rounded richness with a creamy, medium-bodied weight. A gentle cooling sensation from the herbal compounds refreshes the palate. Highly infusion-tolerant, delivering 12-15 quality steeps with evolving character.

Empty Cup Aroma (挂杯香, Guà Bēi Xiāng):
The fragrance clings persistently to the empty cup for twenty minutes or more—sweet rice cream layered with honeyed warmth, transitioning to subtle aged incense notes as it fades.

Finish and Returning Sweetness (回甘, Huígān):
The Chinese description promises "回味之甘" (returning sweetness)—and this tea delivers abundantly. A dual-layer sweet aftertaste arrives quickly: sticky rice cream intertwined with the tea's natural sugars. This coats the palate and persists for 10-15 minutes, with the herbal cooling effect lingering pleasantly in the throat. The finish is clean, refreshing (清凉解渴, Qīng Liáng Jiě Kě), and remarkably long.

Body Sensation (茶气, Cháqì):
This tea offers refreshing, uplifting energy that dispels fatigue (祛除疲劳, Qū Chú Píláo) and revitalizes the spirit (提神醒酒, Tí Shén Xǐng Jiǔ). A gentle warmth spreads through the chest, accompanied by mental clarity without jitteriness. The Nuomi Xiang contributes notable digestive comfort (帮助消化, Bāng Zhù Xiāo Huà)—traditionally valued for stomach-soothing properties. The overall Chaqi is balanced: calming yet alert, grounding yet energizing.

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

This tea delivers a uniquely accessible yet complex sensory experience that bridges familiar Western flavors with traditional Chinese tea character. The dominant aroma and initial taste recall creamy rice pudding—imagine freshly steamed jasmine rice blended with vanilla custard and a whisper of sweet cream. This is not artificial or perfume-like; it tastes genuinely food-adjacent, like a sophisticated dessert. Beneath this aromatic layer, twelve years of aging have developed honeyed stone fruit notes: think dried longan, white peach, and light apricot. The mineral backbone from Lincang terroir adds savory depth, similar to quality mineral water or wet river stones. The texture is remarkably smooth—no bitter edges or mouth-gripping astringency that sometimes challenges newcomers to raw Pu-erh. The finish is where this tea truly shines: a returning sweetness coats your palate for 10-15 minutes, with both herbal cream and tea sugars lingering together. If you enjoy aromatic white wines, rice-based desserts, or teas with natural sweetness, this profile will feel immediately welcoming while offering layers to explore across multiple infusions.

Q: How is this different from artificially flavored teas?

The distinction is fundamental and detectable. Artificially flavored teas typically use chemical compounds sprayed onto finished leaves—these produce a one-dimensional scent that often smells "perfumey," fades rapidly during brewing, and can leave an unpleasant chemical aftertaste. This tea uses traditional "Yinzhi" (窨制) scenting: fresh Nuomi Xiang herb leaves are physically layered with the tea, allowing natural volatile oils to absorb slowly into the tea material over time. The herb is then completely removed—no plant fragments remain in the final cake. The result is fragrance that is integrated into the tea itself rather than sitting on the surface. During brewing, the aroma intensifies rather than disappearing; it tastes like food rather than perfume; and it has survived twelve years of storage, proving its stability. You can verify authenticity yourself: artificial flavors dissipate within 2-3 infusions, while this tea maintains aromatic character through 12-15 steeps. The fragrance evolves across sessions rather than simply fading.

Q: Is this tea suitable for someone new to Pu-erh?

Absolutely—this may be the ideal introduction to raw Pu-erh for Western tea drinkers. Traditional young Sheng Pu-erh can challenge newcomers with its astringency, bitterness, and unfamiliar flavor territory. This tea sidesteps those barriers entirely. The twelve years of aging have eliminated harsh edges, creating a smooth, mellow mouthfeel that requires no adjustment period. The sticky rice aroma provides a familiar, comforting entry point—most people immediately recognize and enjoy the sweet, creamy, rice-pudding character. This creates a "bridge" that allows you to appreciate the underlying Pu-erh characteristics (mineral depth, honeyed complexity, returning sweetness) without being overwhelmed. Many tea enthusiasts use this specific tea to convert skeptical friends who claim "I don't like Pu-erh." The aromatic accessibility breaks down resistance, and once someone experiences how smooth and sweet properly aged Sheng can be, they often become curious about exploring the broader category.

Q: Can I continue aging this tea, and what changes should I expect?

Yes, this tea has substantial aging potential—another 10-15 years of transformation ahead with proper storage. At twelve years, you are drinking the tea at its "aromatic maturity sweet spot": the Nuomi Xiang fragrance is still vibrant enough to be the star attraction, while the tea base has developed sufficient smoothness and complexity. Over the next decade, expect a gradual shift in balance. The sticky rice aroma will become more subtle and refined—less "perfume" and more "essence," a background sweetness rather than a dominant feature. The tea base will increasingly express classic aged Sheng character: honeyed wood, medicinal herbs, aged dates, subtle sandalwood. The liquor will deepen from reddish-amber toward cognac tones while maintaining clarity. Mouthfeel will become more viscous and velvety. By 2035, you would own a genuinely rare artifact: a 20+ year scented Sheng where botanical heritage and time-transformation have fully married. For storage, maintain 60-70 degrees Fahrenheit, 55-65% relative humidity, dark conditions, and isolation from competing odors. The Nuomi Xiang fragrance is volatile—avoid overly humid environments or frequent air exposure.

Gongfu Method (Recommended for Full Experience):

Gongfu brewing unlocks the layered complexity and aromatic evolution of this tea across multiple infusions.

• Teaware: Use a small clay teapot (Yixing or similar, 100-150ml) or porcelain Gaiwan. Preheat all vessels with boiling water.
• Leaf Quantity: Approximately 7-8 grams per 100ml vessel capacity. For this 200g cake, carefully pry leaves from the edge using a tea pick (茶针, Chá Zhēn) to preserve leaf integrity.
• Water: Use filtered spring water or quality mineral water. Avoid distilled or heavily chlorinated water.
• Water Temperature: 95-100 degrees Celsius (203-212 degrees Fahrenheit). Fully boiling water is appropriate for aged Sheng.
• Rinse: Perform one quick rinse—pour boiling water over leaves, immediately discard. This awakens the leaves and removes surface dust from aging.
• First Infusion: After rinsing, allow leaves to rest for 30 seconds before the first drinking infusion. Pour water gently, steep for 10-15 seconds, then pour off completely.
• Subsequent Infusions: Gradually increase steeping time with each round—start around 10 seconds, extending to 15, 20, 30 seconds as infusions progress. This tea supports 12-15 quality infusions with proper technique.
• Observation: Watch the liquor color shift from bright reddish-amber in early steeps toward deeper amber in later rounds. Notice how the sticky rice aroma evolves from dominant to integrated across the session.

Western Mug Method (Casual Enjoyment):

For simpler preparation without sacrificing quality.

• Leaf Quantity: Use 3-4 grams per 250ml (approximately one cup).
• Water Temperature: 95-100 degrees Celsius.
• Steeping Time: 2-3 minutes for first infusion. Adjust to taste—longer for stronger flavor, shorter for lighter brew.
• Re-steeping: These leaves can be steeped 3-4 times using Western method. Increase time by 30-60 seconds for each subsequent infusion.

Grandpa Style (Simplest Approach):

Place 2-3 grams of leaves directly in a tall glass or mug. Add hot water. Drink as liquor level drops, adding more water as desired. The aged character and smooth profile make this tea forgiving for casual brewing.

Continuing the Aging Journey:

This tea has already benefited from twelve years of careful dry storage. To preserve its quality and support continued transformation:

• Temperature: Maintain stable conditions between 15-21 degrees Celsius (60-70 degrees Fahrenheit). Avoid locations with temperature fluctuations.
• Humidity: Target 55-65% relative humidity. This tea has been dry-stored; continue this trajectory. Avoid humid environments above 70% RH, which can cause fragrance dissipation or off-note development.
• Light: Store in complete darkness. UV exposure degrades tea compounds and aromatics.
• Odor Isolation: Pu-erh absorbs surrounding odors readily. Keep this tea away from spices, coffee, perfumes, cleaning products, or any strong-smelling materials. The Nuomi Xiang fragrance is especially vulnerable to contamination.
• Air Exposure: Minimize frequent unwrapping. Keep the cake in its original wrapper, then place inside a sealed container or dedicated storage vessel. Check the tea every 6-12 months rather than weekly.
• Ventilation: While the tea should be protected from constant air exposure, occasional gentle airflow (during your periodic checks) prevents stagnation without excessive oxidation.

Special Consideration for Scented Tea:

The Nuomi Xiang fragrance compounds are more volatile than standard Pu-erh aromatics. Overly humid storage, competing odors, or frequent exposure will cause the sticky rice character to fade prematurely. Dry, stable, clean conditions will preserve this unique aromatic signature as the tea continues its transformation.

Long-Term Expectation:

With proper storage, this tea can age beautifully for another 10-15 years (reaching 22-27 total years), developing classic aged Sheng depth while retaining its subtle aromatic signature—a rare combination in the tea world.