Caution:
This tea is a wet-stored puerh, primarily suited for those who appreciate the unique character of wet storage. It has been made available for customers who specifically seek this flavor profile and storage style. As we don’t keep this tea in stock ourselves, if you’re interested in purchasing it in cakes, stacks, or larger quantities, please DM us first.
Made from old tree leaves from Yi Wu Mountain, this tea showcases the classical traits of Yi Wu puerh: long, dark tea threads and a soft, subtle taste. Due to the wet storage environment, the leaves have softened significantly; while the tea lacks the "resilience" or structural "snap" of naturally stored cakes, it offers a mellow, rounded experience.
The brewed tea is clear with a bright, deep crimson hue—distinctly different from other wet-stored teas that may have a murky appearance, which is considered unacceptable.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · ChenYunHao
The flavor is relatively simple, offering smooth and sweet notes, with no colorful variations.
Unlike more vibrant, naturally stored Yi Wu puerhs from similar years, this tea doesn’t deliver a strong Cha Qi but may present some faint characteristics reminiscent of aged teas.
Best for: improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng 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. This tea was kept in traditional wet storage, which gives it a darker, mellower character than dry-stored tea of the same age.
Guangzhou Wet 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.
