NADİR Mor Ormangülü (Zi Juan) Ham Sheng Pu-erh Çayı

• Tea Type: Sheng (Raw) Pu-erh Tea (Shēng Pǔ'ěr 生普洱)
• Varietal: Purple Rhododendron / Zi Juan (Zǐ Juān 紫鹃) — Yunnan Large-Leaf Mutation
• Origin: Yunnan Province, China — Kunming Tea Science Institute Gardens
• Producer: Yunnan Tea Research Institute (Yunnan Academy of Agricultural Sciences)
• Discovery Year: 1985
• Leaf Grade: One Bud and Two-to-Three Leaves (Yī Yá Liǎng Sān Yè 一芽两三叶), Tender Grade
• Key Compound: High Anthocyanin Content (natural purple pigmentation)
• Packaging Options:Disc/Thin Cake Format: 52g x 2 pieces (104g total) in presentation box — easy hand-breakableTraditional Cake Format: 357g single cake
• Storage History: Dry Storage (Gān Cāng 干仓) — Kunming, Yunnan & Xi'an, Shaanxi
• Maturity Stage: Young Sheng with excellent aging potential; currently vibrant and lively, suitable for immediate enjoyment or long-term cellaring
• Storage Guarantee: Clean, odor-free environment; no off-flavors, no humidity damage, no foreign contamination

Dry Leaf Appearance & Aroma

The compressed cake presents a striking black-purple sheen with tightly woven, oily leaves that catch the light. Dry aroma reveals hints of dried alpine herbs, subtle pine resin, and a faint violet sweetness—an immediate signal of its anthocyanin richness.

Wet Leaf Appearance & Aroma

Upon steeping, the leaves unfurl to expose their purple-bronze undersides, supple and whole. The wet leaf fragrance intensifies: roasted pine nuts emerge alongside delicate wildflower honey and a whisper of mountain forest after rain.

Liquor Color

A mesmerizing purple-red to soft violet hue—crystal clear and brilliantly luminous. This distinctive coloration is the hallmark of authentic Zi Juan material and a visual confirmation of anthocyanin presence.

Taste & Mouthfeel

The first sip delivers toasted pine nut richness layered with orchid-like floral elegance. A defining characteristic is the harmonious bitter-sweet interplay—imagine dark chocolate's noble bitterness yielding to raw wildflower honey. The texture is silky and medium-bodied, coating the palate without astringency. Remarkably clean, with absolutely no off-notes or storage mustiness.

Empty Cup Aroma (Gua Bei Xiang 挂杯香)

After the liquor is finished, the empty cup radiates a lingering honeyed sweetness with undertones of dried apricot and warm pine—a testament to the tea's aromatic depth and quality.

Aftertaste & Hui Gan (Returning Sweetness 回甘)

The finish is where this tea truly excels. Within moments of swallowing, a wave of cooling sweetness rises from the throat, blooming across the tongue and soft palate. This "returning sweetness" persists for minutes, accompanied by gentle salivation and a refreshing, almost mentholated sensation.

Body Sensation (Cha Qi 茶气)

Expect a gentle, uplifting energy that settles warmly in the chest and radiates outward. Many drinkers report heightened alertness without jitteriness, a soft flush of warmth across the face and hands, and a meditative calm. The Cha Qi of young Sheng Pu-erh is typically invigorating—this Zi Juan delivers that vitality with notable smoothness.

Steeping Endurance

Highly durable across 12-15 infusions using gongfu method. The flavor arc transitions gracefully: early infusions highlight floral-pine brightness; mid-session deepens into honeyed sweetness; late steeps offer clean, mineral-driven simplicity.

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

This Purple Rhododendron Sheng Pu-erh offers a sophisticated, multi-layered tasting experience that Western palates will find approachable yet intriguing. The primary flavor notes include toasted pine nuts, wild orchid florals, and raw wildflower honey, all balanced by a distinctive bitter-sweet character reminiscent of high-quality dark chocolate or gentian root. The mouthfeel is silky and medium-bodied, leaving a clean, refreshing finish. Unlike some young Sheng Pu-erhs that can be aggressively astringent, this Zi Juan is notably smooth due to its tender leaf grade, though the elevated anthocyanin content contributes a pleasant, elegant bitterness. If you appreciate the botanical complexity of fine amaro liqueurs or the nuanced sweetness of chestnut honey, this tea will resonate deeply with your palate.

Q2: How does this tea differ from regular Raw Pu-erh, and why is it more expensive?

Three factors distinguish Purple Rhododendron from conventional Sheng Pu-erh. First, genetic rarity: the Zi Juan varietal is a natural mutation discovered only in 1985, and true purple-pigmented material remains extremely limited in production—most "purple" teas on the market are ordinary varietals with minimal anthocyanin expression. Second, institutional provenance: our tea comes directly from the Yunnan Tea Research Institute, the discoverers and primary cultivators of this variety, guaranteeing authenticity that unlicensed producers cannot match. Third, health-active compounds: the anthocyanin concentration in Zi Juan leaves is dramatically higher than standard tea, offering enhanced antioxidant benefits and the distinctive purple liquor that confirms genuine material. These factors combine to create a premium product with genuine collectible value.

Q3: Will this tea improve with age, and how should I approach long-term storage?

Absolutely. As a Sheng Pu-erh, this Purple Rhododendron is specifically designed to evolve over time. Currently, it expresses youthful vibrancy—bright floral notes, lively bitterness, and energizing Cha Qi. Over the next 5-10 years in proper dry storage, expect the bitterness to mellow significantly, honey and dried fruit notes to deepen, and a subtle woodiness to emerge. At the 15-25 year mark, well-stored Zi Juan can develop extraordinary complexity with aged sweetness, medicinal depth, and an almost syrupy body. For home storage, maintain a cool, dry environment (60-75°F / 15-24°C) with moderate humidity (50-70%), away from strong odors, direct sunlight, and kitchen environments. Unglazed clay storage jars or dedicated tea cabinets work excellently. The key is consistency—avoid temperature fluctuations and contamination sources.

Q4: Why are there two packaging options, and is the quality the same?

Both packaging formats—the 52g disc cakes (sold as a pair totaling 104g) and the 357g traditional cake—contain identical tea material from the same harvest and processing batch. The difference is purely practical. The disc format is designed for convenience and gifting: the thinner cakes can be broken apart by hand without specialized tools, and they come in an elegant presentation box suitable for gifts or sampling. The traditional 357g cake appeals to collectors and serious enthusiasts who prefer the classic Pu-erh format for long-term storage and gradual consumption over years. Choose the disc set if you want easy access and attractive packaging; choose the full cake if you are building a collection or prefer better value per gram.

Gongfu Method (Recommended)

This method maximizes flavor complexity and allows you to experience the tea's evolution across multiple infusions.

What You Need:

• Gaiwan or Yixing clay teapot (100-150ml capacity)
• Tea scale (or measuring spoon)
• Kettle with temperature control
• Fair cup (Cha Hai 茶海) and tasting cups
• Tea pick or needle for breaking the cake

Step-by-Step Instructions:

1. Break the Tea: Using a tea pick, gently pry 5-7 grams of tea from the cake, working along the compressed layers to preserve leaf integrity. For the disc cakes, you may break pieces directly by hand.
2. Preheat Vessels: Rinse your gaiwan, fair cup, and tasting cups with boiling water to warm them thoroughly. Discard the water.
3. Rinse the Leaves: Place the dry tea in your gaiwan. Pour freshly boiled water (95-100°C / 203-212°F) over the leaves and immediately discard this first infusion within 3-5 seconds. This "awakens" the compressed leaves and rinses away any surface dust.
4. First Infusion: Pour fresh boiling water over the leaves. Steep for 8-10 seconds, then decant completely into your fair cup. Note the striking purple-red liquor.
5. Subsequent Infusions: Increase steeping time by 3-5 seconds per infusion. This tea comfortably yields 12-15 quality infusions. Early steeps highlight floral brightness; middle infusions reveal honeyed depth; later steeps offer clean, sweet simplicity.
6. Adjust to Taste: Because Zi Juan is naturally higher in anthocyanins, it carries a more pronounced bitter-sweet character than typical Sheng. If you prefer less bitterness, reduce leaf quantity to 4-5 grams or shorten steep times.

Western-Style Brewing (Alternative)

For those without gongfu equipment, this method still produces an enjoyable cup.

Instructions:

• Use 3-4 grams of tea per 350ml (12 oz) of water
• Water temperature: 95°C / 203°F
• Steep time: 3-4 minutes for the first infusion; add 1 minute for each subsequent steep
• This tea will yield 3-4 Western-style infusions
• Note: Western brewing produces a stronger, more concentrated flavor—adjust leaf amount if too intense

Grandpa Style (Casual Method)

For simple, all-day drinking:

• Place 2-3 grams of tea directly in a tall glass or mug
• Add hot water and sip as the leaves settle
• Refill with hot water throughout the day as needed

Storage Recommendations

Proper storage is essential for preserving this tea's quality and maximizing its aging potential.

Ideal Conditions:

• Temperature: 60-75°F (15-24°C), stable with minimal fluctuation
• Humidity: 50-70% relative humidity; dry storage preserves clean, bright aging character
• Air Quality: Store away from strong odors—kitchens, spices, perfumes, and cleaning products will contaminate the tea permanently
• Light: Keep away from direct sunlight and fluorescent lighting; darkness is preferred
• Container: Unglazed clay jar, dedicated cardboard box, or specialized tea cabinet; avoid airtight plastic containers which trap moisture

Storage Tips:

• If you live in a very dry climate (below 50% humidity), consider placing a small dish of water near your storage area to prevent the tea from becoming overly desiccated
• Never store Pu-erh in the refrigerator or freezer
• Keep the original wrapper intact—it provides identification and some protection
• Store different tea types separately to prevent flavor cross-contamination
• Check your tea periodically (every few months) for any signs of mold or off-odors

Aging Expectations:

• Years 1-5: Gradual softening of bitterness; floral notes remain prominent; increasing honey sweetness
• Years 5-15: Development of dried fruit, subtle woodiness, and deeper body; Cha Qi becomes more grounding
• Years 15+: Potential for significant complexity—aged sweetness, medicinal notes, and syrupy texture in well-stored examples

This Purple Rhododendron Sheng Pu-erh has been maintained in optimal dry storage conditions in Kunming and Xi'an. Continue this trajectory in your own collection, and this tea will reward your patience with decades of evolving pleasure.