Lincang Gushu Sheng Pu-erh Cake, 357g
Wild ancient-tree leaf, sun-dried and stone-pressed for long-term aging.
- OriginLincang, Yunnan — 1,900m elevation gardens
- Tree AgeWild arbor trees, 100–300+ years
- Format357g pressed cake (bing cha)
- HarvestSpring flush, hand-picked
- ProcessingSun-dried maocha, stone-pressed
- Packaging OptionsBulk carton or custom private-label wrapper
Picked from wild arbor tea trees growing in the forested gardens above Lincang, this cake is processed using the traditional method: withered, pan-fired, sun-dried into maocha, then stone-pressed while the leaf is still fresh. Left unfermented, it is intended for long-term aging, developing complexity over years in storage — a category collectors and specialty retailers actively seek.
Bright and structured in youth, with a floral top note, a mineral backbone from the high-elevation soil, and a lasting sweetness at the back of the throat (huigan). Aging mellows the initial bitterness into deeper honey and dried-fruit tones.
Recommended: 5g leaf per 100ml water, rinsed once, then steeped gongfu-style at 95–100°C starting at 10–15 seconds and extending gradually across multiple infusions.
Each production batch is tested for pesticide residue against EU maximum residue limits and US FDA thresholds, with lab certificates and phytosanitary documentation available on request ahead of shipment.