Puerh Çayı Ham (Sheng) + Olgun (Shou) Keşif Kutusu – 9 Çeşit (Toplam 340 g)

• Tea Type: Pu-erh Tea (5 Ripe/Shou 熟普 + 4 Raw/Sheng 生普)
• Total Varieties: 9 distinct teas
• Total Net Weight: 340g (one 100g mini cake + eight 30g samples)
• Vintage Range: 2017, 2018, 2019, 2020, 2021, 2023
• Growing Regions: Lincang (临沧), Menghai (勐海), Fengqing/Fengshan (凤庆/凤山), Yunnan Province, China
• Leaf Material: Includes Gushu (古树, ancient arbor trees), high-mountain spring harvest, and first-flush (Mingqian/明前) selections
• Processing: Traditional sun-dried Maocha (毛茶, raw tea leaves); Ripe varieties undergo Wo Dui (渥堆, wet-pile fermentation)
• Compression: Cake form (饼茶, Bingcha)
• Storage History: Dry-stored (干仓, Gan Cang) in Kunming, Yunnan and Xi'an, Shaanxi—low humidity, clean environment, no foreign odors or off-flavors
• Maturity Stages Represented:Fresh/Young Raw (2023): Vibrant, high aging potentialMid-Aged Raw (2019): Developing complexity, softening astringencyMature Raw (2017): Smooth, earthy, integrated ChaqiRipe (2018–2021): Immediately drinkable, deep and mellow

Storage Assurance

All teas in this Discovery Box have been stored under strict dry-storage (干仓) conditions in Kunming and Xi'an. These controlled environments maintain low humidity and excellent air circulation, ensuring:

• Zero musty or damp off-flavors
• Clean, pure taste profiles
• Optimal preservation of aging potential
• Safe for continued home aging or immediate enjoyment

This Discovery Box offers a complete sensory journey across Pu-erh's remarkable range. Below is a detailed breakdown of what to expect.

Dry Leaf Appearance & Aroma

Raw (Sheng) Pu-erh:

• Tightly compressed cakes with visible silvery buds and olive-green to dark green leaves
• Dry aroma: Fresh hay, subtle floral honey, dried apricot, hint of green bamboo
• Aged Raw (2017, 2019): Deeper, more complex nose with notes of dried fruit, leather, and aged wood

Ripe (Shou) Pu-erh:

• Dark chocolate-brown to near-black compressed leaves with occasional golden tips
• Dry aroma: Rich earth, cocoa powder, aged leather, subtle sweetness reminiscent of dried dates

Wet Leaf Appearance & Aroma

Raw Pu-erh:

• Leaves unfurl to reveal intact, supple, olive-to-amber leaves
• Wet aroma: Intensified florals (orchid, jasmine), stone fruit, forest floor after rain
• Aged Raw releases complex notes of sandalwood, camphor, and warm spice

Ripe Pu-erh:

• Large, dark, fully opened leaves with reddish-brown undertones
• Wet aroma: Deep earth, roasted chestnut, molasses, hints of black truffle

Liquor Color

Raw Pu-erh:

• Young (2023): Pale gold to light amber, brilliant clarity
• Mid-Aged (2019): Deeper amber with hints of copper
• Mature (2017): Rich amber-orange, like aged honey

Ripe Pu-erh:

• Deep garnet to dark mahogany
• Exceptionally clear with no cloudiness—a sign of quality fermentation and clean storage

Taste & Mouthfeel

Raw Pu-erh:

• Young Raw (2023): Bright, crisp attack with notes of green apple, white flower, and fresh grass. Pleasant astringency that transforms into lingering sweetness (Huigan, 回甘). Light, refreshing body.
• Mid-Aged Raw (2019): Softened astringency gives way to stone fruit, apricot jam, and hints of wildflower honey. Medium body with silky texture.
• Mature Raw (2017): Smooth, round mouthfeel with minimal astringency. Dominant notes of aged wood, dried plum, subtle leather, and a clean mineral finish. Full body, velvety texture.

Ripe Pu-erh:

• General Profile: Immediately smooth, zero astringency. Rich flavors of dark chocolate, roasted walnut, caramelized brown sugar, and earthy undertones reminiscent of forest loam or wet autumn leaves.
• Ancient Arbor Ripe (Lincang, Fengshan): Added complexity—dried fig, sandalwood, subtle smokiness, and a creamy, almost buttery mouthfeel.
• Menghai Ripe: Classic profile with pronounced sweetness, notes of lotus seed, jujube date, and a clean, lingering finish.

Empty Cup Aroma (Guibei Xiang, 挂杯香)

Raw Pu-erh:

• Young: Sweet florals, honey, fresh grass
• Aged: Warm sandalwood, dried fruit, subtle camphor

Ripe Pu-erh:

• Rich caramel, cocoa, aged leather, hints of molasses

Aftertaste & Huigan (回甘, Returning Sweetness)

Raw Pu-erh:

• Exceptional Huigan—initial brightness transforms into waves of sweetness that coat the throat and palate
• Aged Raw offers prolonged sweetness with cooling, almost mentholated sensations (Chaqi effect)

Ripe Pu-erh:

• Gentle, immediate sweetness lingers for several minutes
• Clean finish with no bitter or sour notes
• Ancient arbor Ripes deliver deeper, more resonant aftertaste

Body Sensation & Chaqi (茶气, Tea Energy)

Raw Pu-erh:

• Young Sheng: Energizing, uplifting, promotes mental clarity
• Aged Sheng (2017, 2019): Calming, grounding warmth that radiates from the chest and stomach. Gentle perspiration may occur—a treasured sign of strong Chaqi.

Ripe Pu-erh:

• Warming, comforting, promotes relaxation
• Ancient arbor Ripes offer subtle but present Chaqi—gentle warmth spreading through the body, inducing calm focus

Brewing Endurance (Naipao, 耐泡)

All teas in this collection are highly durable:

• Raw Pu-erh: 12–18 quality infusions
• Ripe Pu-erh: 10–15 quality infusions
• Ancient Arbor selections: Up to 20+ infusions with gradual, evolving flavor profiles

Overall Sensory Summary

• Clean: Absolutely no off-flavors, mustiness, or storage defects
• Smooth: Silky, round mouthfeel across all selections
• Complex: Multi-layered aromas and tastes that evolve with each infusion
• Balanced: Harmonious integration of sweetness, bitterness, astringency, and body

Q1: What flavor profile can I expect from this Discovery Box?

This collection spans the full spectrum of Pu-erh flavor. The Raw (Sheng) Pu-erh teas range from bright and floral (think green apple, white flowers, fresh grass in the 2023 vintage) to smooth and earthy (aged wood, dried plum, leather in the 2017 selection). As Raw Pu-erh ages, its initial astringency softens into honeyed sweetness and complex depth. The Ripe (Shou) Pu-erh teas offer immediate drinkability with rich notes of dark chocolate, roasted nuts, caramelized sugar, and earthy undertones like forest floor or wet autumn leaves. The Ancient Arbor Ripes add layers of dried fig, sandalwood, and a creamy, buttery texture. Every tea is clean, smooth, and free of any musty or off-flavors thanks to meticulous dry storage.

Q2: How does comparing Raw vs. Ripe from the same batch help me understand Pu-erh?

This is one of the most powerful learning tools for any Pu-erh enthusiast. When you taste a Raw and Ripe tea made from the exact same harvest, you isolate the single variable of processing. The Raw tea preserves the leaf's original character—bright, astringent, with high aging potential. The Ripe tea, having undergone Wo Dui (渥堆, wet-pile fermentation), transforms into something smooth, dark, and immediately approachable. By tasting them side by side, you directly experience how fermentation changes aroma, body, sweetness, and texture. It is a revelatory exercise that deepens your appreciation for both styles.

Q3: Can I age the Raw Pu-erh teas from this box? What should I expect over time?

Absolutely. The Raw Pu-erh teas in this collection—particularly the 2023 First-Flush and 2019 Ancient Arbor—are excellent candidates for further aging at home. Stored in a cool, dry environment away from strong odors, they will continue to transform. Over the next 5–15 years, expect the astringency to mellow significantly, replaced by deeper sweetness, earthy complexity, and notes of dried fruit, aged wood, and subtle camphor. The 2017 Aged Sheng already demonstrates this transformation and gives you a preview of what proper aging can achieve. Dry-storage (干仓) is essential for clean, desirable development—and since these teas are already dry-stored, they provide an ideal foundation for home aging.

Q4: What is Chaqi (茶气), and will I experience it with these teas?

Chaqi (茶气), often translated as "tea energy," refers to the physical sensations tea can induce beyond taste. High-quality Pu-erh, especially from ancient arbor trees, is renowned for its Chaqi. You may notice a gentle warmth spreading through your chest and stomach, light perspiration, mental clarity, or a sense of calm focus. In this collection, the 2017 Aged Sheng and the Ancient Arbor selections (both Raw and Ripe) are most likely to produce noticeable Chaqi. The experience varies from person to person and session to session, but it is a treasured aspect of premium Pu-erh appreciation.

Brewing Guide

Pu-erh tea rewards careful preparation. Follow these guidelines to unlock the full potential of each tea in your Discovery Box.

Recommended Brewing Parameters

Vessel:

• Gaiwan (盖碗, lidded bowl): Ideal for observing leaf quality and controlling infusion strength
• Yixing clay teapot (宜兴紫砂壶): Excellent for Ripe Pu-erh; enhances smoothness and depth
• Capacity: 100–150ml recommended

Water:

• Use filtered or spring water for best results
• Avoid distilled water (lacks minerals) and heavily chlorinated tap water

Water Temperature:

• Raw Pu-erh (Young 2023): 90–95°C (194–203°F) to preserve delicate florals
• Raw Pu-erh (Aged 2017, 2019): 95–100°C (203–212°F) for full extraction
• Ripe Pu-erh: 100°C (212°F) boiling water for all vintages

Tea-to-Water Ratio:

• Standard: 1g tea per 15ml water (approximately 7g for a 100ml vessel)
• For stronger brew: 1g per 12ml water
• For lighter sessions: 1g per 20ml water

Step-by-Step Gongfu Brewing Method

Step 1: Warm Your Vessel
Pour boiling water into your gaiwan or teapot and empty it. This maintains temperature stability during brewing.

Step 2: Add Tea Leaves
Break off the desired amount from the compressed cake using a Pu-erh knife or tea pick. Place leaves into the warmed vessel.

Step 3: Rinse the Tea (Xi Cha, 洗茶)
Pour hot water over the leaves and discard immediately (within 3–5 seconds). This "awakens" the leaves, removes surface dust, and prepares them for brewing. For Ripe Pu-erh or heavily compressed cakes, a second brief rinse is acceptable.

Step 4: First Infusion
Pour water and steep for 10–15 seconds. Decant fully into a fairness pitcher (Gongdao Bei, 公道杯), then distribute to cups.

Step 5: Subsequent Infusions
Increase steeping time gradually with each round:

• Infusions 2–4: 10–20 seconds
• Infusions 5–8: 20–40 seconds
• Infusions 9+: 45 seconds to 1+ minute

Step 6: Enjoy the Evolution
Pu-erh reveals different facets with each infusion. Pay attention to how aroma, taste, and body change throughout your session.

Western-Style Brewing (Alternative Method)

If you prefer a simpler approach:

• Use 3–4g of tea per 250ml water
• Steep for 3–5 minutes
• Suitable for 2–3 re-steeps with extended time

Note: Gongfu brewing extracts more nuance and extends the number of enjoyable infusions.

Tips for Best Results

• Preheat everything: Cups, pitcher, and teapot should all be warmed
• Pour with intention: Avoid disturbing the leaves excessively
• Explore the wet leaves: After your session, examine and smell the spent leaves—they reveal much about quality
• Use your tasting journal: Record impressions across infusions to track how each tea evolves

Storage Recommendations

Proper storage preserves quality and, for Raw Pu-erh, enables graceful aging.

Key Principles

Dry Environment:

• Humidity between 50–70% is ideal
• Avoid damp basements, bathrooms, or kitchens
• If your climate is humid, consider sealed storage with humidity control packs

Stable Temperature:

• Room temperature (15–28°C / 59–82°F) is appropriate
• Avoid direct sunlight, heat sources, and extreme temperature fluctuations

Clean Air, No Odors:

• Pu-erh absorbs surrounding aromas
• Store away from spices, perfumes, cleaning products, and strong-smelling foods
• Dedicated tea storage (cabinet, shelf, or box) is recommended

Darkness:

• UV light degrades tea over time
• Store in opaque containers or inside cabinets away from windows

Ventilation (for aging Raw Pu-erh):

• If you intend to age Raw Pu-erh, some air circulation is beneficial
• Do not vacuum-seal Raw Pu-erh meant for long-term aging
• For Ripe Pu-erh or short-term storage, airtight containers are acceptable

Storage Options

• Original Foil Bags: Keep teas in their sealed foil-lined bags for short-term storage (up to several months)
• Clay Jars (Zisha, 紫砂罐): Excellent for long-term storage; breathable and odor-free
• Cardboard or Bamboo Boxes: Traditional and effective for aging; allow gentle air exchange
• Food-Grade Mylar Bags with Humidity Packs: Practical solution for humid climates
• Dedicated Tea Cabinet: Ideal for collectors with multiple cakes

Aging Potential by Tea Type

• 2023 First-Flush Raw: Prime candidate for aging; will develop for 10–30+ years under proper conditions
• 2019 Ancient Arbor Raw: Already showing development; enjoyable now, will continue improving for 10–20 years
• 2017 Aged Raw: Entering maturity; delightful now, can age further but peak may arrive within 5–10 years
• Ripe Pu-erh (all vintages): Generally consumed within 1–10 years; benefits slightly from additional rest but does not transform as dramatically as Raw

The dry-storage (干仓) foundation provided by Kunming and Xi'an storage gives every tea in this box an excellent starting point. Whether you drink them now or set some aside for future enjoyment, these teas are primed for success.