分类： Raw Pu’er
Raw Pu’er (生普洱茶, sheng pu’er) is organised into two substantial paths: Recipes for factory benchmarks and Terroir for mountains, villages and growing environments.
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2004 茶王树 (Cha Wang Shu): Charred Furnace-Baked Apple
Ten infusions of the raw Pu’er labelled 2004 茶王树 (Cha Wang Shu) 千年易武古树野生茶: wood, smoke and muted apple, with a side-by-side comparison to a purported 2003 7542. Packaging claims and tasting observations are kept separate.
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2021 Jingmai Raw Pu’er — Orchid Petals, Sweet Liquor and Morning Dew
Orchid-petal bitterness stays on the tongue while the liquor turns sweet. Eleven infusions of 2021 Jingmai raw Pu’er finish with mashed fresh leaves, morning dew and unripe-plum sweetness.
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2024 Lancang Ancient Tea 001 Jingmai Mountain Raw Pu’er — Young Leaves and Sweet Plum
Vibrant young leaves, a silky tongue coating and sweet young plum: eleven infusions of 2024 Lancang Ancient Tea 001 Jingmai Mountain raw Pu’er, ending in satisfying diluted plum juice.
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An Old Room, a Familiar Scent — A Purported 2002 Banzhang Sheng
A 15-infusion sheng Pu’er tasting: smoked wood, medicinal memories of my grandmother, and a late turn towards vegetal minerality. Provenance unverified.
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The Plum That Grew with Every Bite — 2019 Macau Commemorative Jin Gua Gong Cha
A 13-infusion tasting of the 2019 Macau Handover commemorative Jin Gua Gong Cha, where familiar raw Pu’er aromas unfold into a vivid, persistent black-plum character.
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A Walk Through an Ancient Forest — 2008 Dayi 7542 (大益7542·2008年)
A 2008 Dayi 7542 raw Pu’er that moves from earth, old leaves and weathered wood into an ancient forest after rain—where bitterness deepens into sweetness and companionship.
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2012 Dayi Raw Sheng (大益2012年生茶) — The Bitterness Was Always There
A gifted 2012 Dayi raw sheng whose enduring bitterness matures into structure, comfort and quiet companionship.