"Spring Buds" Chun Jian GuShu Raw Pu-erh Tea Cake, 2012

The Great Emperor of China asked the wise Lao Cha:

— Sifu, for many years now, I've been searching my Empire for a Sheng Pu-erh that is aged and mature and yet refreshing and crisp. For a kind of tea that would combine pleasant bitterness with even more pleasant sweetness. In other words, I'm looking for a pu-erh that would have both Yin and Yang. But alas, I haven't succeeded in my search yet. Maybe you, the Grand Tea Master, came across such tea? 

— Yes, the Great Emperor of All Under Heaven, I know of such tea. Chun Jian of 2012, from Fengqing, is the pu-erh that you are looking for.  Made of the buds and large leaves of the ancient trees, this pu-erh is the real embodiment of Yin and Yang and possesses a strong Cha Qi!

Our Feng Qing Ancient Tree "Spring Buds" Raw Pu-erh is made exclusively from the young leaves of the ancient tea tree. Chun Jian refers to teas picked during a specific period, from the beginning of March to mid-April. Tea picked at this time is known to possess exceptionally fresh and aromatic qualities and an abundance of amino acids.

Compared to Ripe Pu-erh, this Raw Pu-erh has far more antioxidants and more bitter notes, yet an unforgettable lingering sweet aftertaste. While enjoying, take a look at its distinct bright yellowish-green color and savor every sip of its strong honey-like fruit flavor. 

The area around Lincang is among the famous pu-erh tea-producing regions in Yunnan. It is situated near the border with Burma, nestling in a part of Yunnan's virgin tea tree forests. There, the tea trees grow freely, without human interference, in their natural surroundings and in symbiosis with other native plants. Feng Qing County lies in the northern part of Lincang and is well known among pu-erh tea lovers. It is where the oldest tea tree ever found is located. This tea king, a solemn remnant from distant times, is presumably 3,200 years of age. 

The excellent microclimate of Feng Qing is what shapes the distinct character of our Chun Jian GuShu Raw Pu-erh Tea Cake. Its dry tea leaves are plump and solid, high in nutrients, and have a tender white hair veil. Its high and fresh fragrance has fruity notes, followed by a brisk bitterness. It then quickly melts into a lasting sweet taste, with notes of spring flowers and honey that linger on the inside of your mouth and cheek for quite a while.

The Chun Jian GuShu Raw Pu-erh Tea Cake undergoes traditional pu-erh tea processing. Farmers set out to pick the fresh leaves early in the morning. They then spread them out in the shade to rest and wither, followed by a quick roasting over fire to halt the ongoing oxidation. Then comes the rolling, where tea leaves are pressed in a circular motion. It helps remove excess moisture and allows the aroma and taste to take shape. The farmers then expose the tea leaves to the sun for drying. This semi-finished product, called maocha, goes through steaming and pressing into cakes that bring a touch of Yunnan's wilderness charm to your palate.

NOTE: The pu-erh stand that's in the photos is not included.