Chun Jian Fengqing Gushu Raw Pu-erh Tea Cake, 2012

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The Great Emperor of China asked the wise Lao Cha:

— Sensei, 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 Fengqing Ancient Tree Chun Jian Raw Pu-erh is made exclusively from the leaves of the ancient large leaf tea tree, which is over 500 years old. Chun Jian stands for the teas picked during a specific time period, which lasts only from March 10th to April 20th. Tea picked at this time is known to possess exceptionally fresh and aromatic qualities, as well as an abundance of amino acids. 

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


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


Place of Origin: Fengqing County, Lincang, Yunnan Province, China
Harvest Time: Chun Jian (March 10 – April 20), 2012
Production Date: July 2012
Weight: 357gr
Dry  Leaf: Evenly compressed leaves, 1 bud and 2 to 3 top leaves. 
Aroma: Fresh aroma with fruity notes
Flavor: Very bright, yet smooth, full of honey notes and a touch of pleasant bitterness and a quick sweet finish.   

Tea Tree: Fengqing large leaf species, over 500 years old 


How to brew loose leaf tea, Western Method:


Brewing guidelines:

     210℉ / 99℃  

 4g    3–5min 

 6g    Rinse. Then 10sec + 5sec for each subsequent infusion


How to brew Pu-erh tea, Gong Fu style: 

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