This is the first cake of aged sheng that I picked up for myself after long since being afraid of aged sheng out of fear that it would lead me to enjoy shu less. Although as it turns out aged sheng is different enough that it is nothing to worry about. My initial impression is that wet storage aged sheng reminds me more about Liu An tea than puerh, in how it has a lighter and slightly earthy taste to it. The other great thing about this tea is its insane level of reinfusability in that one can literally drink it all day and the tea leaves will out last the heavy tea drinker.
90s Songpin Hao Pu-erh Tea Cake
Yiwu Songpin Hao Puerh Cake (易武宋聘号生饼)
I asked a tea vendor in Guangzhou, which semi-aged tea cake was less ‘wet storaged’, this was recommended. In comparison with Blue Dingxing tea cake, this one got more tips/buds.
The cake was made of wild arbor tea leaves harvested in Spring from Yiwu mountain, considering it a truly authentic rare and unique Pu-erh tea. It went into aging in a wet storage in Guangzhou, then placed in a dry storage to improve its condition. A common practice adopted in Hongkong and Guangzhou for a raw Pu-erh tea so that it delivered a taste of a good semi-aged Pu-erh that was in its adolescent age.
You might find a number of bug’s bites on the wrapper, but don’t be alarmed. It is normal for this type of product. At least you know bugs don’t mind to share some good stuff that is pollution free.
Green Pu-erh tea cake 375g
Naturely fermented from Raw/Green
Loose tea leaves