From YuanSheng DaYe — a 2003 ripe (shou/shu) puerh cake in the Cha - Wen Hua line.
Tea Profile
At a glance: 2003 · Ripe (shou/shu) puerh · 357g cake · YuanSheng DaYe
- Compression & dry leaf: The leaf is compressed into a 357g cake. In the dry leaf you can see an even, dark fermentation.
- Liquor: The infusion pours bright and red.
- Taste: The first infusions are mellow. As it opens up, the taste turns sweet.
- Mouthfeel & body: The texture is smooth and mellow.
- Aftertaste: The finish is calm and rounded rather than sharp.
- Best for: improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Rinse the leaves twice, then cover and rest about 10 minutes to let them open.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — ripe puerh keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
