Origin:This exceptional Puerh Sheng Cha (Raw Puerh) originates from MengYang, a region known for its rich tea history and high-quality teas. The tea comes from ancient tea trees, which are often referred to in the industry as "Gu Cha Wang" or "Ancient Tea King," indicating the venerable age and esteemed status of the tea trees from which the leaves are harvested.
Processing:Crafted in 2004, the tea has been traditionally processed to maintain its raw, unfermented state. The leaves undergo minimal oxidation, preserving the natural essence and potential for aging. This Puerh cake is manufactured by compressing tea leaves into a traditional 357g bing (cake), a standard format for Puerh storage and aging.
Appearance: The cake presents a mosaic of dark green to brown hues, typical of an aged raw Puerh. The leaves might show signs of natural fermentation over the years, giving them a slightly darker tone and a more textured appearance compared to younger teas.
Cultural Note:The name "Yuan Ye Xiang" or "Wild Flavor" hints at the tea's connection with nature, capturing the essence of the wild, ancient tea trees from which it is derived, celebrating both the heritage and the untamed wilderness of the tea mountain.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 357g cake · MengYang
Aroma:Upon opening, one is greeted with an earthy, woodsy scent intertwined with hints of wildflowers and a slight mustiness, which is characteristic of well-aged Puerh. As the leaves are steeped, the aroma evolves, potentially revealing notes of camphor, aged wood, and a subtle sweetness reminiscent of dried fruits.
Flavor Profile:
Initial Taste: The first infusions bring forth a bold, slightly bitter taste, indicative of its raw nature, which then mellows into a more complex profile.
Mid-Infusions: As you progress through the infusions, expect a transition towards a smoother, richer taste. You might encounter layers of earthy flavors with undertones of dried fruit, a hint of bitterness that leads to sweetness, and perhaps a touch of medicinal camphor or mint.
Aging Potential: Over time, this tea should develop a deeper, more rounded flavor, with increased sweet notes, a smoother mouthfeel, and an enhanced hui gan (returning sweetness).
Mouthfeel and Aftertaste:The tea leaves a lingering sensation on the palate, often described as 'hui gan,' where a sweet, sometimes floral or fruity aftertaste returns, enhancing the overall drinking experience. The mouthfeel can be robust yet smooth, with a thickness that coats the mouth, characteristic of well-aged Puerh.
It can be enjoyed now for its unique aged characteristics or stored for further maturation.
When brewing, consider using traditional gongfu style for multiple quick infusions to appreciate the changing nuances of the tea.
Best for: Recommendations:This MengYang "Yuan Ye Xiang - Gu Cha Wang" is best appreciated by seasoned Puerh drinkers who enjoy the depth and complexity that only time can bring to raw Puerh.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
Guangzhou natural storage.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- 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.
