The exact date/factory of this cake are a bit difficult to peg (our best estimate is early 2000's), but the tea has a smoothed out aged taste, clean storage, and quality material. The cakes are made of jiaji (甲级 - grade A material) and are very bud heavy. The fragrance and flavors are already well into a middle aged woody sweetness. Suitable for drinking now or further aging for the long term.
For those new to aged Puer tea, the cakes are often oddly shaped, have stray bits of this and that, and the wrappers have bug bites. Nothing unusual for a cake with a bit of age, but worth mentioning.
A blend of raw Puer material from Yiwu region. When we first made this blend in 2014, we wrote "This tier of tea rarely sees the light of day in the open market," and we sincerely mean that. Not a blend we would recommend for beginners. The traits that make this tea special are often not apparent to most new Puer drinkers.
We will not be making this exact blend next year.
Each cake is 357 grams. The per gram price and cake price of this tea are identical to facilitate people buying less than a full cake with no mark up.
This Yiwu tea is made from 2009 Yiwu material, pressed and then stored in Guangzhou natural conditions soon after pressing. It is just nearing middle aged character, with a lingering sweetness and strong presence. The tea is already fairly smooth for those who prefer to enjoy it now, but would also benefit from long term aging.
The wrapper says "Yiwu Gushu" [old arbor tea] among other claims, all of which should be taken with a grain of salt. (Actual Yiwu Gushu would add a zero to this price) However, the tea is a very well priced quality tea for those looking to drink middle aged Yiwu or seeking to build a collection. A tong of this tea is quite affordable to put away for the years to come.
Stored in dry/natural conditions in Guangzhou, this baicha [white tea] from Fuding county in Fujian province is considered to be Shoumei, which is a grade of white tea.
Smooth body, fragrances that range from cinnamon and honey to red dates, and a thick oily body, this tea can be prepared a wide variety of ways with excellent results. Gongfu style brewing will yield a lighter colored soup and boiling will produce a thick red soup, the image shown is the middle ground. This tea is very versatile and suitable for aging or drinking directly.
2015 Last Thoughts Raw Puer Tea from White2tea.
A tea made with high quality material that took no small effort to acquire. This tea has the character of Yiwu and is elegant, and deceptively powerful. As we mentioned with our 2014 Last Thoughts, this is a tier of tea that rarely sees the open market, much less the Western market. An enduring tea that we hope you get the opportunity to try.
We have never been so confused by the wrapper of a cake in relation to its material. The label boasts that the puer cake is:
Xishuangbanna (and from Menghai)
Made for Export
Of that long list of claims, we can verify that exactly zero of those things are 100% true. However, the tea is good and that is all that we care about. The tea is sweet, soft, smooth, and an excellent daily drinker - it resembles Yiwu character more closely than typical Menghai character. For around $50, this over ten year old tea with clean storage is a great value.
This cake is made from the Menghai factory recipe 7542. This production was made on private order at a smaller factory in 2001. The tea is already fairly smooth and easy to drink. There is some humidity that still shows up in early steeps, as well as a minimal amount of sharpness early on. The fragrances of middle age are still apparent, and there is a lingering sweet aftertaste in the mouth.
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This tea is a continuation of last year's New Amerykah. The blend is slightly different, focusing more on sweetness and body than on bitterness.
This Little Yellow Mark 2002 cake was produced as a private order (special commission) for a Taiwanese customer in 2002 and stored in Guangzhou dry storage soon after production. The soup is soft, sweet, and smooth. Flavors or honey and gentle flowers sit atop a woody base. An excellent example of quality dry storage. This tea is ready to drink now as a middle aged tea, or could be aged further into a beautiful old puer tea.
A gushu [old arbor] Yiwu blend. Thick body, sweet, fragrant in the soup, with a lasting and complex finish. Fifteen steeps is not a problem. Some sessions lasted in excess of twenty steeps.
This tier of tea rarely sees the light of day in the open market.
This puer tea cake is made from a 2013 pure Spring blend of gushu [old tree] material from the Menghai region, heavily weighted with Bulang region material taken from forest areas (as opposed to old growth from old tea gardens) . Intense kuwei [bitterness] and potency that will not disappoint lovers of brute strength.
The total production of this tea was under 30 kilograms.
Naka raw puer tea pressed April first of 2005. Stored in excellent humid, but not too humid conditions. The first couple of steeps retain some astringency. Depth of feeling in the throat and slick texture in the mouth. Our opinion is that this tea generates an uncommon body response of deep calm.