Baharlık 2017 Yaşlı Şeng Puer Çay Kekeği – 400g (Lincang, Yunan)

• Tea Type: Raw Pu-erh (Sheng Cha / 生茶)
• Pressing Year: 2017
• Raw Material Season: Early Spring 2017
• Origin Region: Lincang Prefecture, Yunnan Province, China
• Elevation: High-mountain tea gardens (Lincang elevations range from 450m to 3,500m, with premium tea gardens at higher altitudes)
• Raw Material Grade: Premium early spring leaves (tender buds and young leaves)
• Processing: Traditional Sheng Pu-erh method—withering (Wei Diao / 萎凋), pan-firing to halt oxidation (Sha Qing / 杀青), rolling to shape (Rou Nian / 揉捻), sun-drying (Shai Gan / 晒干), steaming, and compression into cake form
• Net Weight: 400g (Large Tea Cake)
• Maturity Stage: Mid-Aged Sheng (8+ years); early transformation complete—the tea has transitioned past its sharp, astringent youth into smooth drinkability while retaining substantial aging potential
• Storage History: Dry-stored (Gan Cang / 干仓) in controlled warehouses in Kunming, Yunnan and Xi'an, Shaanxi—ensures clarity, purity, and consistent aging without musty flavors or mold risk
• Purity Assurance: Clean, odor-free storage; no off-flavors, no chemical additives, no artificial acceleration

Dry Leaf Appearance & Aroma

The compressed cake displays a harmonious blend of dark olive and amber-brown leaves with visible silvery buds, indicating premium early spring material. Upon breaking the cake, expect an inviting aroma of dried orchid, subtle aged wood, and a whisper of sweet hay—hallmarks of proper dry storage transformation.

Wet Leaf Appearance & Aroma

Once awakened by hot water, the leaves unfurl to reveal their supple, intact structure in olive-green and golden-brown hues. The fragrance intensifies into a bouquet of honey-drenched florals, warming aged timber, and a clean mountain freshness reminiscent of alpine meadows after spring rain.

Liquor Color

The brew presents a luminous amber-gold infusion with exceptional clarity—bright and clean, reflecting the purity of dry storage. As steeps progress, the liquor deepens toward a rich golden-amber, maintaining its crystalline transparency.

Taste & Mouthfeel

The palate experience is remarkably smooth and velvety—free from the sharp astringency of younger Sheng. Initial sips reveal layers of golden honey, delicate orchid florals, and soft malt sweetness. Mid-palate, subtle notes of aged sandalwood and a hint of dried apricot emerge. The texture coats the mouth with a pleasant oiliness, medium-bodied yet substantial enough to satisfy seasoned Pu-erh enthusiasts.

Empty Cup Fragrance (Gua Bei Xiang / 挂杯香)

The empty cup retains a lingering sweetness of warm honey and fading orchid—a testament to the tea's depth and quality raw material.

Finish & Aftertaste (Hui Gan / 回甘)

The finish is long, clean, and supremely refreshing. A pronounced returning sweetness (Hui Gan) rises from the throat, accompanied by a gentle cooling sensation. The aftertaste lingers for minutes, leaving a mouthwatering freshness and subtle floral echo.

Body Sensation (Cha Qi / 茶气)

The chaqi is balanced and accessible—neither overwhelming nor absent. Expect a gentle warming sensation that begins in the chest and spreads through the body, promoting relaxation and mental clarity. Ideal for meditative tea sessions or a calm afternoon retreat. Lincang pu erh tea is known for their thick mouthfeel, pronounced bitterness, sweet aftertaste, and robust tea energy (cha qi). Moreover, teas produced from leaves harvested from ancient tea trees are particularly valued for ageing potential.

Key Descriptors

Smooth, honeyed, floral, clean, no off-flavors, excellent durability across many infusions (12-15+ steeps with proper technique)

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

A: Spring Ming 2017 delivers a refined, approachable flavor profile that Western palates will find welcoming. Imagine golden wildflower honey drizzled over fresh orchids, with underlying notes of toasted almonds and sandalwood. The texture is silky-smooth—comparable to a well-aged Burgundy wine in its velvety mouthfeel. Unlike young raw Pu-erh, which can be bracingly bitter and astringent, this mid-aged tea has mellowed beautifully, offering sweetness upfront with a long, refreshing finish. With time, this tea changes completely. The initial sharpness mellows out, becoming smooth. Flavors deepen into a rich honeyed sweetness, with complex notes of aged wood, dried plum, and classic camphor. The brew becomes thicker and develops a long, satisfying finish.

Q: How will this Sheng Pu-erh evolve over the next 5-10 years if I store it properly?

A: With continued dry storage at home (ideally 60-70% humidity, away from strong odors and light), this tea will progressively deepen in complexity. Expect the honeyed notes to intensify, joined by emerging dried fruit characteristics—think dates, figs, and dried apricot. The woody undertones will develop into richer antique timber notes, and the overall profile will gain layers and dimension. Raw pu-erh has an aging potential of 40-60 years. In contrast, ripe pu-erh has an aging potential of about 20 years because it has already undergone the accelerated aging process. The chaqi will become more refined and penetrating, and the liquor will thicken further. This makes it an excellent candidate for both immediate enjoyment and long-term investment.

Q: What makes dry storage different, and why does it matter?

A: Dry storage offers the highest-fidelity experience of the tea itself. It preserves the unique character of the mountain, the season, and the craftsmanship. While it requires patience, the reward is unmatched complexity, a cleaner and more vibrant flavor profile, and a much lower risk of getting a flawed or unsafe product. Unlike wet-stored teas (which can develop musty, "basement" flavors and potential mold issues), this dry-stored cake tastes clean and vibrant—you experience the true terroir of Lincang rather than the taste of accelerated fermentation. Cool, dry storage results in crisp, sweet flavors that take longer to develop.

Q: Is this tea suitable for Pu-erh beginners?

A: Absolutely. This mid-aged Sheng represents an ideal entry point for those new to raw Pu-erh. Unlike the old days, pu-erh no longer needs to be aged before consumption. Young and aged pu-erh offer different taste profiles, with young pu-erh being brighter and more aromatic, while aged pu-erh having more depth and a rounder texture. The eight years of aging have smoothed away the harsh bitterness that can challenge newcomers, leaving an approachable, sweet, and complex tea. At the same time, experienced collectors will appreciate its clean storage profile, genuine Lincang character, and remaining aging potential.

Recommended Brewing Methods

Gongfu Style (Gong Fu Cha / 功夫茶) — Recommended

• Tea Amount: 5-7g per 100ml water
• Water Temperature: 95-100°C (203-212°F); fully boiling water is preferred for aged Sheng
• Vessel: Gaiwan (lidded bowl) or Yixing clay teapot
• Rinse: Perform 1-2 quick rinses (5-10 seconds each) to awaken the leaves and wash away any storage dust; discard rinse water
• First Infusion: 10-15 seconds
• Subsequent Infusions: Gradually increase steeping time by 5-10 seconds per round; expect 12-15+ flavorful infusions
• Tips: Pour water gently onto the leaves; avoid aggressive pouring which can over-extract bitterness. Observe how the flavor evolves across sessions—early steeps highlight florals, mid-steeps reveal honey and wood, later steeps offer sweet, calming notes.

Western Style Brewing

• Tea Amount: 3-4g per 200-250ml water
• Water Temperature: 95-100°C (203-212°F)
• Vessel: Teapot or large infuser mug
• Rinse: One quick rinse (10 seconds); discard
• Steeping Time: 3-4 minutes for first infusion; adjust to taste for subsequent brews
• Infusions: 3-5 infusions possible
• Tips: Western style yields a different experience—fuller-bodied single cups rather than evolving small sessions. Both approaches are valid; choose based on your preference.

Grandpa Style (Simplified)

• Tea Amount: 2-3g in a tall glass or mug
• Method: Add hot water, sip as you go, refill when about one-third remains
• Best For: Casual, all-day sipping when Gongfu preparation is not practical

Storage Recommendations

For Short-Term Storage (drinking within 1-2 years):
Store in a cool, dark place away from strong odors (kitchen spices, perfumes, cleaning products). Keep the cake in its original wrapper or place it in a paper bag inside a cardboard box. Avoid plastic or airtight containers—Pu-erh needs to breathe.

For Long-Term Aging:

• Maintain a consistent temperature between 20°C to 30°C (68°F to 86°F). Temperature fluctuations can affect the aging process, potentially degrading the tea's quality. Humidity levels should ideally be kept between 60% to 70%. Too much humidity can lead to mold, while too little can hinder the aging process.
• Ensure adequate air circulation; unlike other teas, Puerh needs to breathe. Don't store it in airtight containers. A cardboard box or a bamboo "tong" is ideal.
• Avoid strong odors: Tea absorbs smells easily. Keep it away from kitchen spices, incense, or any strong smells.
• Store away from direct sunlight and fluorescent lighting.
• Consider a dedicated "pumidor" (Pu-erh humidor) if your home environment is very dry (below 50% humidity); use humidity packs to maintain proper levels.
• Periodically inspect for any signs of mold or unusual odors; address issues promptly.

Final Note: This tea has been professionally dry-stored for eight years. With continued proper care, it will reward you with decades of evolving enjoyment.