2017 Spring top wild, old arbor raw Pu Er cake

  First harvest

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9 items in stock

Price: $ 25.00

Cultivar: Wild puerh trees over 500 years old
Harvested by hand for the first time: Spring 2017
Origin: remote forest with rocky ground in Yunnan, China
Process: raw, sun dried, pressed as cakes.

Weight of a cake: 200 gram

Taiwanese order. These old, wild puerh trees have been discovered by a puerh maker from the Hanni tribe thanks to his local contacts. He searched for these trees, because of the high prices that puerh made of old trees (gu shu) fetch, and because famous mountains (ex: lao Banzhang) are over exploited and are progressively loosing their wild character. 


1. View

The cake's compression isn't too strong and allows for an easy flaking of the leaves without breaking them.  The leaves are shiny and thick. The (competition) brew is dark yellow/orange in hue because of its high concentration of flavors. It has an excellent transparency and shine. The wet leaves are mostly whole and look beautiful, as if they'd just been harvested!

2. Scents

The smell of the cake sometimes reminds me of the scent of the song books on bible paper at my church! The brew's scent feels very familiar if you've had young raw puerh before. What is remarkable about it is its purity. Instead of very rough and sharp scents, this tea smells like a very pure and intense honey made from wild flowers. 

3. Taste

The taste starts light with the brew easy to swallow. Then, slowly, its thickness builds up. A nice coating on the palate lingers with recurring sweetness. The body heats up thanks to a very powerful, but harmonious chaqi. It has a bitter note that prolongs the aftertaste for several minutes, but this bitterness isn't sharp or rough. As with the other aromas, this feels very pure, well structured and always accompanied by sweet salivation. This tea tastes like a nectar made of honey! Its power and purity is more than amazing.


Advice: this young raw puerh made from 500 years old trees is so powerful and pure that I recommend using very few leaves and boiling water for best results. Adjust then the time to get the concentration you prefer.


Conclusion: Tasting this puerh isn't just a pleasure, but it shows how aged, wild puerh trees can create the nicest tea aromas. No need to age this tea to be able to enjoy it!

Ryan A.

The depth and subtlety of expression present in this tea can easily be overlooked by its raw young power. I believe this tea's most endearing attributes are not the flavors in any given snapshot of time, but in the way they present themselves - even when drinking a single sip - "what it tastes like when".

The first thing that strikes you about this tea is it's power. A wall of gentle bitterness, structure-forming tannins, and an unmistakable herbal-earthy quality - specifically Petrichor. Petrichor is the earthy fresh aroma that comes after a light rain. There is some speculation in the scientific community that this smell is considered so pleasurable because our ancestors depended on rain for survival.

The initial power of this tea is not necessarily that of complexity (like a young modern factory cake), but of a few harmonious attributes that actually make the flavor taste elegantly simple once you identify each individual taste.

After the 'power' comes the finesse. There is a subtle aroma-driven flowery and honey-like sweetness that persists for minutes after the initial sip. The structure also starts to change from a frontal bitterness to more of a tannic backbone making it almost feel crisp. This also makes way for a delicate effervescence, especially in later brews.

Even a half-hour after my session with this tea I still taste it and it leaves a fresh, clean feeling in the retronasal passage. Truly a remarkable tea! I can’t wait to see how it transforms with age!


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