Chá Pu-erh Cru de Árvore Antiga Taihua 2016 | Bolo Sheng Gushu de Fengqing

• Type: Sheng / Raw Puerh (生普洱)
• Pressing Year: 2016
• Material Vintage: Multi-year ancient tree blend
• Origin: Fengqing County, Lincang Prefecture, Yunnan Province, China
• Specific Growing Area: Xiangzhuqing region, Xiaowan Township — home to the world's oldest cultivated tea tree (3,200 years old)
• Terroir Coordinates: Approximately 24.5°N, 99.9°E
• Tea Tree Varietal: Yunnan Large-Leaf (Camellia sinensis var. assamica), ancient arbor trees (Gushu, 古树)
• Processing: Traditional sun-dried raw puerh; hand-processed, stone-mold pressed
• Cake Weight: 400g full cake / 30g sample available
• Maturity Stage: Early Aged — The tea has moved beyond its youthful, aggressive phase into a softer, sweeter profile. Currently at an excellent drinking window while retaining significant aging potential for 15-20+ additional years.
• Storage History: Dry storage (干仓, Gān Cāng) — Kunming, Yunnan and Xi'an, Shaanxi. Clean, odor-free, humidity-controlled environment throughout its 9-year aging period.
• Storage Guarantee: Absolutely no wet storage, no off-flavors, no musty or moldy notes. Pure, clean aged sheng character.

Appearance and Aroma (Dry Leaf)

• Compression: Medium-tight pressing, traditional stone-mold shape with visible leaf structure
• Leaf Appearance: Thick, chunky stems and leaves; dark brownish-black coloring indicating proper aging
• Dry Aroma: Gentle, lingering fragrance — softly sweet with hints of aged wood and subtle dried fruit undertones; not sharp or green

Wet Leaf (After Brewing)

• Leaf Integrity: Large, intact leaves unfurling with visible stems; demonstrates genuine ancient tree material
• Color: Deep olive-green to brownish-green, consistent and healthy
• Wet Aroma: Warm honey sweetness emerges, layered with soft floral notes and a clean, foresty depth

Liquor Color

• Description: Bright golden-amber with excellent clarity and visible oily sheen — indicative of proper dry-aged sheng puerh at the 9-year mark

Mouthfeel

• Texture: Smooth, medium-to-full body with a silky, lightly oily quality coating the palate
• Astringency: Remarkably low for a sheng of this age; no harsh bite or drying sensation
• Huigan (Returning Sweetness, 回甘): Pronounced and lasting — sweetness rises from the throat within seconds of swallowing and persists for several minutes
• Shengyin (Salivation, 生津): Active and refreshing; stimulates continuous salivation along the sides and base of the tongue

Core Flavor Notes

• Primary: Raw honey, brown sugar, subtle caramel sweetness
• Secondary: Aged wood (sandalwood undertones), dried apricot, light leather
• Tertiary: Clean minerite, hint of camphor freshness on later steeps
• Overall Character: Sweet-forward with gentle strength beneath — "soft power" that reveals itself gradually

Empty Cup and Finish

• Empty Cup Aroma (Gongdao Bei): Lingering honey-sweet fragrance with warm, woody depth; highly aromatic and persistent
• Finish: Long and clean; the sweetness continues to develop in the mouth for 3-5 minutes after drinking, with no unpleasant aftertaste

Body Sensation / Chaqi (茶气)

• Physical Response: Gentle warming sensation radiating from the chest; mild perspiration on the back and forehead after 4-5 cups
• Mental Effect: Calm alertness; grounding without drowsiness
• Chaqi Intensity: 4/5 — This is a powerful gushu with significant qi, but it expresses itself in a smooth, enveloping way rather than an aggressive rush. Experienced drinkers will feel its depth; newcomers will appreciate its approachability.

What does this Taihua Ancient Tree Raw Puerh taste like, and how does it differ from typical young sheng?

This 2016 Taihua Gushu offers a remarkably sweet, smooth drinking experience that sets it apart from the often aggressive, bitter-astringent character of young raw puerh. Upon the first sip, you will notice an immediate sweetness — not added or artificial, but the natural glucose and complex sugars inherent to ancient tree material from Fengqing's mineral-rich soils. The bitterness commonly associated with sheng puerh is present only in trace amounts, making this tea highly approachable even for those new to the category. The mouthfeel is full-bodied and silky, coating your palate with a pleasant oiliness. As you continue through multiple infusions, expect to encounter layers of honey, dried stone fruit, aged wood, and a subtle camphor freshness that emerges in later steeps. The huigan (returning sweetness) is particularly notable, rising from deep in the throat and lingering for several minutes. After nine years of dry storage, the tea has lost the harsh "green" edges of youth while retaining vibrant qi and excellent clarity.

Fengqing is famous for Dian Hong black tea. What makes this ancient tree raw puerh special?

Fengqing's reputation as the birthplace of Dian Hong (Yunnan Red Tea) sometimes overshadows its even older legacy as an ancient tree puerh origin. In fact, Fengqing County possesses the largest ancient tea tree resources in all of Lincang Prefecture, including the iconic 3,200-year-old cultivated tea tree in Xiangzhuqing — the oldest of its kind ever discovered. This raw puerh draws from ancient trees in that same revered region, benefiting from the same exceptional terroir, high altitude, and biodiversity. The large-leaf varietal grown here produces thick, robust leaves with higher concentrations of tea polyphenols and amino acids, resulting in a naturally sweeter, fuller-bodied cup. While Dian Hong showcases Fengqing's black tea craftsmanship, this Taihua gushu sheng represents the region's original treasure — a tea style that predates Dian Hong by centuries and offers serious aging potential that black tea simply cannot match.

What is the historical significance of Taihua tea, and why is Xu Xiake important?

Xu Xiake (1587-1641) is regarded as China's greatest travel writer and geographer, often compared to Marco Polo for his meticulous documentation of the lands he explored. Over thirty years, he journeyed across China's most remote mountains, rivers, and frontiers, recording everything he encountered. In 1639, while traveling through what is now Fengqing County, he was hosted by an elderly man named Mei, who prepared a local specialty called Taihua tea over the fire. Xu Xiake was so impressed that he recorded the experience in his journal — notably, the only tea he ever mentioned by name throughout his extensive writings. This single entry has immortalized Taihua tea in Chinese literary and tea history. The tea Xu Xiake drank was almost certainly raw puerh made from local large-leaf ancient trees — not green tea (which would not have been "boiled"), and not Dian Hong (which was not invented until 1939). This 2016 cake continues that lineage, allowing you to taste the same style of tea that moved one of history's greatest explorers to document it for posterity.

How should I store this tea, and will it continue to improve with age?

This Taihua Gushu has excellent aging potential and will continue to develop complexity over the next 15-20 years if stored properly. For optimal results, keep the cake in a clean, dry environment away from direct sunlight, strong odors, and excessive humidity. The ideal relative humidity range is 50-70%, with stable temperatures between 20-30 degrees Celsius. Never store puerh tea in a refrigerator — the cold temperatures halt the microbial activity necessary for proper aging, and the tea will absorb food odors. A dedicated tea cabinet, a clean closet, or a ceramic storage jar all work well. If you live in a very dry climate, you may place an open container of water nearby (not touching the tea) to maintain ambient humidity. This particular cake has already benefited from nine years of professional dry storage in Kunming and Xi'an, so it arrives clean and ready for either immediate drinking or continued cellaring. The beauty of sheng puerh is that you can enjoy it at various stages — sample it now to establish a baseline, then revisit it yearly to appreciate its evolution.

Brewing Guide

Recommended Brewing Method: Gongfu Style

Equipment:

• Gaiwan (lidded bowl) or Yixing clay teapot, 100-150ml capacity
• Fairness pitcher (Gongdao Bei)
• Tasting cups
• Tea pick or knife for breaking the cake
• Filtered or spring water (avoid distilled or heavily chlorinated water)

Parameters:

• Tea Amount: 5-7 grams per 100ml of water
• Water Temperature: 95-100 degrees Celsius (boiling or just off boiling)
• Infusion Times: First wash/rinse: 5 seconds (discard). Steeps 1-3: 10-15 seconds. Steeps 4-6: 15-25 seconds. Steeps 7+: Add 10 seconds per subsequent steep. This tea can yield 12-18 quality infusions.

Waking the Tea (Xing Cha, 醒茶)

For aged and compressed puerh, waking the tea is essential to unlock its full aromatic and flavor potential. Follow these steps:

1. Breaking the Cake: Use a tea pick or knife to gently pry leaves from the edge of the cake. Work along the natural compression lines to preserve leaf integrity. Avoid crushing the leaves into small fragments.
2. Pre-Session Awakening (Optional but Recommended): Place the broken tea leaves in an open, breathable container (such as an unglazed clay jar or paper bag) for 1-3 days before brewing. This allows the tea to "breathe" and release any enclosed storage notes, resulting in a cleaner, more vibrant first session.
3. Rinse Before Brewing: When you are ready to brew, place the leaves in your preheated gaiwan, pour boiling water over them, and immediately discard this first wash after 5 seconds. This brief rinse opens the compressed leaves and clears surface dust accumulated during storage. Some drinkers perform two quick rinses for heavily compressed or older cakes.
4. Rest Between Rinse and First Steep: After discarding the rinse water, let the wet leaves sit covered in the gaiwan for 30-60 seconds before beginning your first true infusion. This final rest allows the leaves to fully expand and "wake up."

Western-Style Brewing (Alternative)

If you prefer a simpler approach:

• Use 3-4 grams of tea per 200ml of water
• Steep for 3-5 minutes in a teapot or large infuser
• This method produces fewer infusions (2-3) but requires less attention

Storage Recommendations

The Three Principles of Puerh Storage

1. No Foreign Odors: Puerh tea readily absorbs surrounding smells. Store away from kitchens, spices, perfumes, cleaning supplies, and other aromatic substances. Dedicated tea storage space is ideal.
2. No Excess Moisture: While puerh needs some humidity for aging, excessive dampness causes mold and off-flavors. Maintain 50-70% relative humidity. Avoid basements or bathrooms. If you notice any musty smell, air the tea immediately in a dry, ventilated space.
3. No Direct Sunlight: UV exposure degrades tea leaves and accelerates unwanted oxidation. Store in a dark cabinet, drawer, or opaque container.

Important Warning

Never store puerh tea in a refrigerator or freezer. Cold storage halts the slow fermentation process that transforms raw puerh over time, effectively "freezing" its development. Additionally, refrigerators contain strong food odors that the tea will absorb, ruining its character.

Recommended Storage Solutions

• Keep the cake in its original paper wrapper; traditional bamboo-shell packaging provides additional protection
• Store in a clean cardboard box, ceramic jar, or dedicated tea cabinet
• Maintain stable temperature (ideally 20-30 degrees Celsius) and avoid extreme fluctuations
• If storing multiple teas, separate raw (sheng) and ripe (shou) puerh, as they have different aromatic profiles
• Check your stored tea periodically — a healthy aging cake should smell clean and pleasant, never moldy or sour

With proper care, this 2016 Taihua Ancient Tree Raw Puerh will continue to develop sweetness, depth, and complexity for decades to come. Enjoy the journey.