Сырой чайный пирог Дачжай «Древнее дерево» 2018 года — 357 г Премиум Юньнань Шэн

• Tea Type: Sheng Pu-erh (Raw Pu-erh / 生普洱, Shēng Pǔ'ěr)
• Compression Year: 2018
• Harvest Season: Spring 2018 (First Flush)
• Precise Origin: Dazhai Village (大寨), Yun County (云县), Lincang Prefecture (临沧市), Yunnan Province — one of Yunnan's three historic ancient tea mountains
• Tea Tree Age: Ancient arbor trees, 100–200 years old
• Picking Standard: One bud and two leaves (Yi Ya Liang Ye, 一芽两叶)
• Processing Method: Traditional sun-withering (Shai Qing, 晒青), hand-rolling, and stone-mold compression (Shi Mo Ya Zhi, 石磨压制)
• Producer: Artisan Pu-erh workshop, Yunnan
• Cake Weight: 357g (standard Qi Zi Bing, 七子饼 format)
• Packaging: Traditional cotton paper wrap, suitable for long-term storage
• Maturity Stage: Mid-Youth Sheng — transitioned from early greenness into balanced elegance; ideal for drinking now or continued aging
• Storage History: Dry-stored (Gan Cang, 干仓) continuously since 2018 in Kunming and Xi'an; no humid storage, no musty or off-flavors, clean and pure transformation guaranteed
• Current Drinkability: Excellent — refined, smooth, and ready for immediate enjoyment
• Aging Potential: Exceptional (5 stars) — peak complexity expected 2028–2038 and beyond

Dry Leaf Appearance and Aroma

The compressed cake displays tightly interlocked, wiry leaves in shades of deep olive green and silvery-grey from abundant downy buds. Breaking a piece from the edge releases a fresh, uplifting fragrance—think sun-dried hay, delicate orchid petals, and a whisper of raw honey with underlying mineral coolness.

Wet Leaf Appearance and Aroma

After infusion, the leaves unfurl to reveal intact, supple one-bud-two-leaf sets with excellent elasticity—a hallmark of ancient-tree material. The wet leaves emit a richer, sweeter perfume: honeyed florals, ripe white peach, and hints of freshly cut green melon.

Liquor Color

The tea brews a luminous golden-yellow with emerging amber undertones, glowing with clarity and depth. As steepings progress, the liquor deepens toward warm apricot-gold—crystal clear, free of sediment, and visually inviting.

Mouthfeel and Texture

The texture is remarkably silky and oil-rich, coating the palate with a satisfying viscosity. A gentle, refreshing astringency provides structure without harshness, balanced by a smooth, almost creamy finish. Each sip feels clean, layered, and exceptionally refined.

Flavor Notes

• Primary: Crisp honeydew melon, ripe white peach, elegant lily and orchid florals
• Secondary: Sweet toasted grain, mineral spring water, subtle raw honey
• Emerging (with age): Early hints of dried apricot and light wood tannins developing beneath the fresh top notes

Empty Cup Aroma (Gua Bei Xiang, 挂杯香)

The cooled cup retains a lingering sweetness—honeyed florals, a trace of warm vanilla, and delicate dried fruit—testament to the tea's depth and quality of raw material.

Finish and Aftertaste (Huigan, 回甘)

The finish is where this tea truly shines. Within seconds of swallowing, a wave of cooling sweetness rises from the throat (Hui Gan, 回甘), spreading across the palate and persisting for ten minutes or more. The aftertaste is clean, refreshing, and evolving—first floral, then subtly fruity, leaving the mouth feeling moistened and refreshed.

Body Sensation (Chaqi, 茶气)

The chaqi is present and perceptible even at this mid-youth stage. Expect a gentle warmth radiating from the chest, accompanied by a sense of mental clarity and focused calm. The energy is refreshing rather than sedating—ideal for afternoon sessions or quiet contemplation. As this tea ages, the chaqi will intensify into a deeper, more grounding warmth.

Overall Impression

This is a clean, pure, patient Sheng with no off-flavors, no storage mustiness, and exceptional endurance across 15+ infusions. Each steeping reveals new layers—a hallmark of quality ancient-tree material and careful dry storage.

Q1: What flavor profile can I expect from this tea?

This 2018 Dazhai Ancient Tree Sheng delivers a refined, multi-layered tasting experience accessible to both newcomers and seasoned Pu-erh enthusiasts. On the nose, expect elegant orchid florals, fresh-cut hay, and a gentle honeyed sweetness. The palate opens with crisp notes reminiscent of honeydew melon, ripe white peach, and delicate lily blossoms—bright, clean, and refreshing. A subtle mineral quality, like pure spring water over stone, provides backbone without bitterness. The finish is the highlight: a pronounced huigan (returning sweetness) floods the mouth within seconds and lingers for ten minutes or more, leaving a cooling, refreshing sensation in the throat. There is zero mustiness, zero off-flavor—just pure, clean Sheng character. As this tea continues to age, those fresh florals will gradually transform into honeyed apricot, dried longan, aged sandalwood, and sweet dates, with increasing velvety smoothness and deepening complexity.

Q2: Can I drink this tea now, or should I wait and age it?

You can absolutely enjoy this tea today—and you should. At six years of age, this Sheng has passed through its initial green harshness and entered a beautifully balanced "middle youth" phase. The astringency has softened, the florals have sweetened, and the texture has become silky and inviting. It is genuinely delicious right now for daily Gongfu sessions or special occasions. However, the magic of quality ancient-tree Sheng is its dual nature: it rewards both immediate drinking and long-term patience. Our recommendation is to purchase multiple cakes—drink one now to establish your baseline memory of the tea, then store the others for future comparison in five, ten, or twenty years. Each time you revisit a stored cake, you will taste the evolution of time itself—a rare pleasure unique to Pu-erh culture.

Q3: How should I store this tea for optimal aging?

Proper storage is essential for unlocking this tea's full potential over the coming decades. Keep the cake in a cool, dry, well-ventilated environment away from direct sunlight, strong odors, and moisture. Ideal conditions are 20–30°C (68–86°F) with relative humidity between 50–70%. Avoid kitchens, bathrooms, or anywhere with cooking smells, perfumes, or chemicals—Pu-erh absorbs ambient odors easily. If your home is very dry (below 50% humidity), consider placing a small dish of water nearby or using a dedicated tea storage cabinet. Do not seal the tea in airtight plastic; Pu-erh needs subtle air exchange to age gracefully. The original cotton paper wrapper is ideal for long-term storage. With these simple precautions, your 2018 Dazhai will continue its transformation cleanly and beautifully for 20 years or more.

Q4: What makes ancient-tree (Gushu) Sheng Pu-erh different from plantation tea?

Ancient-tree Pu-erh, known as Gushu (古树), comes from tea trees typically over 100 years old—some reaching 200 years or more—growing in Yunnan's high-altitude forests. These trees develop extensive root systems that penetrate deep into mineral-rich soil, absorbing a complexity of micronutrients unavailable to younger, shallow-rooted plantation bushes. The result is tea with greater depth of flavor, more pronounced huigan (returning sweetness), stronger chaqi (tea energy), and significantly superior aging potential. Gushu leaves are also thicker, more resilient, and richer in the polyphenols and amino acids that drive long-term transformation. Plantation teas can be pleasant when young but often lack the structure and intensity to age gracefully for decades. This 2018 Dazhai, sourced from trees 100–200 years old in one of Yunnan's legendary tea mountains, exemplifies why collectors prize authentic ancient-tree material as a foundation for serious Pu-erh investment.

Рекомендации по завариванию Гунфу

• Соотношение чая и воды:5–7 г на 100 мл (в зависимости от предпочитаемой крепости)
• Температура воды:95–100 °C (203–212 °F) — используйте полное кипение для получения выдержанного характера; немного прохладнее для получения нежных цветочных нот
• Судно:Чайник из исинской глины (идеально) или гайвань из фарфора/глазурованной керамики
• Время заваривания:Полоскание:5 секунд (пробуждение листьев)1–3-й подъемы:10–15 секунд4–6-й подъемы:20–30 секунд7+ крутые подъемы:40+ секунд (этот чай легко заваривается 10+ раз)
• Качество воды:Для достижения наилучших результатов используйте фильтрованную или родниковую воду.

Рекомендации по хранению для дальнейшего старения

• Идеальные условия:60–70°F (15–21°C), влажность 50–65%, вдали от солнечного света и сильных запахов
• Целостность торта:Сохраняйте упаковку неповрежденной; храните в воздухопроницаемом помещении (не в герметичной упаковке из пластика)
• График регистрации:Отбирайте образцы каждые 2–3 года, чтобы отслеживать динамику.
• Пиковое окно потребления алкоголя:Отлично сейчас; достигнет классической зрелости в 2028–2035 гг.

Подробное руководство смотрите в нашем блоге:Руководство по завариванию идеального чая пуэр

Storage Recommendations

• Environment: Store in a cool, dry, and well-ventilated space. Avoid basements, attics with temperature extremes, and any area prone to dampness or condensation.
• Temperature: Maintain 20–30°C (68–86°F) year-round; avoid sudden temperature fluctuations.
• Humidity: Aim for 50–70% relative humidity. Too dry (below 50%) slows aging; too humid (above 75%) risks mold. In very dry climates, place a small open container of water in your storage area.
• Odor Isolation: Pu-erh absorbs surrounding smells. Keep away from kitchens, spices, perfumes, cleaning products, and other aromatic substances. Dedicate a cabinet or shelf exclusively for tea storage.
• Light Protection: Store away from direct sunlight and strong artificial light, which can degrade the tea over time.
• Packaging: Keep the cake in its original cotton paper wrapper. Do not vacuum-seal or store in airtight plastic—Sheng Pu-erh requires minimal air circulation to age properly. For long-term storage of multiple cakes, a cardboard box or bamboo shelf in a dedicated tea cabinet works well.
• Patience: With proper care, this 2018 Dazhai will continue to develop complexity and depth for 20–30 years. Check on your stored cakes annually—enjoy a session to track the evolution, then return the remainder to storage for continued transformation.