Fengqing Ripened Tribute Pu-erh Cake Tea 2013

Tea type
Pu-erh Tea
Pu Erh Tea
Dates, Earth, Floral, Leather, Smooth, Tobacco, Chocolate, Wet Earth, Salty, Smoke, Sweet, Wood, Honey, Loam, Orchids
Sold in
Not available
Not available
Not available
Edit tea info Last updated by TeaVivre
Average preparation
205 °F / 96 °C 1 min, 30 sec 9 g 10 oz / 296 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

4 Want it Want it

4 Own it Own it

12 Tasting Notes View all

  • “Thank you to Angel at TeaVivre for this sample! Let me preface this note by saying that I am a newbie to pu-erh teas. I have only tried a few before this one! Dry: This came from a cake, but was...” Read full tasting note
    Nightshifter 218 tasting notes
  • “I am surprised I am not sloshing. We had this again yesterday with some additions to our party. Everyone preferred this over the others puerhs we had. My son and his girlfriend were going to...” Read full tasting note
    ashmanra 1893 tasting notes
  • “Thank you *Teavivre* for the free sample! 160ml yixing pot filled about half way (80-90ml) 7g of leaves 212F 4 infusions: 5s rinse, 5s rinse, 5s, 10s, 20s, 30s It's a rich, creamy shou. Earthy...” Read full tasting note
    madametj 253 tasting notes
  • “Thank you, *Angel*, for providing me samples! Gongfu method with a ceramic gaiwan. 10 second rinse. Steeping times: 10, 5, 10, 5, 15, 20, 30, 60, 90, 120. The dry leaf has an aroma of earth and...” Read full tasting note
    KiwiDelight 183 tasting notes

From Teavivre

Origin: Fengqing, Lincang, Yunnan, China

Ingredients: Made from 100% pure leaves from 50 to 100 years old Large-leaf Arbor Tea Trees

Harvest time: Leaves Hand-picked between March and May in 2006.

Taste: Mellow earthy sweet taste with flowery flavor

This Ripe Pu-erh Cake Teavivre choose is from the representative Pu-erh production area Fengqing. Fengqing is the original place of the world-wide famous Dian Hong Tea. And it is also a classic place of Yunnan Pu-erh. It is a place in Lingcang which is one of the four famous Pu-erh production areas. The taste of Fengqing Pu-erh is mellow and sweet, deeper than Pu-erh in other production area. And it usually has the flowery flavor of Dian Hong Tea.

About Teavivre View company

Company description not available.

12 Tasting Notes

218 tasting notes

Thank you to Angel at TeaVivre for this sample!

Let me preface this note by saying that I am a newbie to pu-erh teas. I have only tried a few before this one!

Dry: This came from a cake, but was mostly already broken up into smaller pieces. There were a few larger chunks that I reduced a bit before brewing. The black dry leaf is tightly packed, glossy, and bright. The smell from the sample pack is earthy at first, but reminds me of leather from my saddle after I take a second sniff, with a hint of a thick sweetness at the edges, like molasses.

Steeped: I wanted to brew this with the Western method, since that is what I most often use. When I brewed my last pu-erh and used Gongfu style, I awakened the leaves. I wasn’t sure if you still do this when brewing Western, but I went ahead and did a quick rinse before I fully infused. The leaves immediately started releasing their tannins and the fragrance intensified to sweet, warm dates. After steeping, the tea is a deep rich brown liquor and the aroma is even more potent.

Taste: My first sip reminded me of quality black coffee, but not because of the flavor. I drank coffee for years before I switched to tea and the texture and the hint of bitter/earthiness at the end of each sip is what awakens the memory. The taste itself is overall sweet with notes of worn leather, earth, dates, and even a hint of floral and tobacco. It is not a simple tea, though it does have that same smooth/serene nature as the Superfine Tan Yang Gong Fu from earlier (with an entirely different profile otherwise).

I brewed this with bottled Spring water and it resteeped wonderfully so far with the flavor remaining fully intact after 3 in a row. I can see it is good to go for at least a few more. While I am very thankful I was able to try it, I tend to avoid teas with notes of tobacco, earth, etc. I am giving it a high rating though because I try not to rate teas based on whether they match my taste buds, but rather that it was exactly as described on the TeaVivre website. I know there are others that would love this with the deep complexity released from the aged leaves. Hope everyone is having a wonderful weekend! :)

Flavors: Dates, Earth, Floral, Leather, Smooth, Tobacco

Boiling 3 min, 0 sec 10 g 17 OZ / 502 ML

I ordered this because the sample was so good that we all nommed our cups, and it should be here this week! YAY!


They ship so fast! I couldn’t believe this had arrived already when I went to the mailbox. Hope yours is in your mailbox tomorrow. :)

Login or sign up to leave a comment.

1893 tasting notes

I am surprised I am not sloshing. We had this again yesterday with some additions to our party. Everyone preferred this over the others puerhs we had. My son and his girlfriend were going to have me order for them again, which I don’t mind doing, but I told them they might as well start getting some rewards points and save on future orders, so we made a Steepsterr account, drank LOTS of tea because they want to order some green tea as well, and they placed their very first Teavivre order of their own! If you see ChelseaR, please follow her so she can get a good start on Steepster!

Some tea is brisk or astringent, and supposed to be that way. But not this one. This tea is smooth, creamy, and JUICY. The cedar and earth flavors are so sweet and smooth that your mouth never feels dry.

I had ordered a large beeng of a different sort before Christmas and I do like it, but in spite of good sense I am ordering this one, too. I won’t run short of puerh for a while!


What a great time to be had drinking all that tea, and with son! Life is good.


Indeed, it is, Cwyn. Indeed, it is.

Login or sign up to leave a comment.

253 tasting notes

Thank you Teavivre for the free sample!

160ml yixing pot filled about half way (80-90ml)
7g of leaves
4 infusions: 5s rinse, 5s rinse, 5s, 10s, 20s, 30s

It’s a rich, creamy shou. Earthy and a little chocolaty too. It starts off light and sweet and the more you brew it the richer it gets. I only did 4 infusions but it has a lot of life left in it that I’m using to raise the pot. Definitely a candidate for purchase. :)

Flavors: Chocolate, Wet Earth

Boiling 7 g 3 OZ / 80 ML

Login or sign up to leave a comment.

183 tasting notes

Thank you, Angel, for providing me samples!

Gongfu method with a ceramic gaiwan. 10 second rinse. Steeping times: 10, 5, 10, 5, 15, 20, 30, 60, 90, 120.

The dry leaf has an aroma of earth and old leather. The wet aroma evolves after the rinse and first couple infusions – sugarcane, leather, bread, pipe tobacco – and remains sweet and earthy thereafter.

Throughout the session, the liquor is full-bodied, sweet, and soft. Early and late infusions have rusty, brick-like color, whereas those in between are darker, resembling coffee. The first infusion has a thin texture and notes of leather and tart plums. Second introduces wood of trees that are neither young nor old. Aftertaste of black coffee, which is present in the third infusion and only partially in the evergreen-like fourth. The fifth infusion tastes like leather bound books. Up to this point, the texture has been thin. The sixth infusion is notably thicker. Creamy, sweet and sugary as well – the climax of the session. The intensity now decreases. The seventh and eighths infusions have a thinner texture and loam, wood, and chocolate notes. Lastly, the ninth and tenth infusions – combined – taste of burned wood, fried potatoes, BBQ ribs, and salt. with a smoky aftertaste. A thick texture returns.

The tartness early on was not to my taste, but I like how this shou evolved. Great finish. Interesting how the texture wasn’t consistent.

10 g 4 OZ / 118 ML

Only a year old, likely needs some more aging to get the wo dui out, and also the sour can mean the aging was interrupted and the tea dried out in the midst of it. I’d give it a shot of humidity and let it rest awhile in a good clay or stoneware container.


I figured it had to do with being so young. I don’t have either of those containers, just tins.

Login or sign up to leave a comment.

17 tasting notes

I’ve had this a few times now, and I like it more and more every time. It has a thick, almost creamy mouthfeel, scents and tastes of aged leather, pipe tobacco and woodsmoke, and a salty-sweet aftertaste.

This afternoon, I’m steeping it in a gaiwan with about 100ml boiling water for 10-40s a time, and for me that brings out its best – not too strong but with all its aromas and tastes intact.

I’ll definitely be buying a cake of this for my winter stock-up.

Flavors: Leather, Salty, Smoke, Sweet, Wet Earth, Wood

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

Login or sign up to leave a comment.

1566 tasting notes

Thanks again for the samples, Teavivre! Always appreciated! I’m always willing to try another ripened pu-erh, especially from Teavivre. They would definitely be my source for pu-erh.

Steep #1 // 8 minutes after boiling // 1 1/2 minute steep after a rinse
I used an entire sample package of leaves. I’m not sure if I’m supposed to. The steep parameters say 10 grams, the sample size for sale on the site says 10 grams, but that could be for the 17 ounces they mention and not my 10 ounce mug. It looks like plenty of leaves: two big pieces and then some loose in the package. The cup doesn’t taste overdone anyway! The dry leaves look like a Yunnan with hints of yellow leaves in this pu-erh cake… that’s because it is a Yunnan. The flavor is nice, but probably not my favorite pu-erh from Teavivre. This deep red cup has a HINT of cedar flavor, even though I usually expect that from the raw pu-erhs. It’s very sweet though! But it’s still better than raw pu-erh in my opinion. It’s tough to explain what a pu-erh tastes like!

Steep #2 // 3 minutes after boiling // 2 min steep
This cup is much darker – it has lost the red color of the cup because it’s almost black. The flavor is the same, yet deeper as the leaves unravel. I really love Teavivre’s ‘Fengqing Zhuan Cha Ripened Pu-erh Brick Tea 2006’ and I’m considering buying a brick with my eventual next order. I can’t really remember why I liked that one SLIGHTLY more… but I don’t think it has that cedar flavor at all.

Steep #3 // just boiled // 3 min
Just like the second steep! The more I drink pu-erh (even three big mugs in a day) the more I WANT to drink in the same day! Such a value with pu-erh leaves too… since I never get that “oversteeped” flavor with them… the third cup it’s just getting more delicious. I love pu-erh because it has the ability to be super dark and robust yet still have a mellowness to it, that doesn’t seem to ever get astringent. It’s a nice change from black teas. I’m not sure why so many people are scared of pu-erh: they deserve a chance.. give at least one ripened and one raw pu-erh a try… Teavivre is the perfect place to start sampling them.

Login or sign up to leave a comment.

21 tasting notes

The Leaf: densely compressed with marbled black, dark brown, and light brown leaves. All leaves are somewhat similar in size and well degraded. The scent is light but earthy like potting soil, but not musty.

The Brew: The color is ruby red to brown in hue, but crystal clear with no murkiness. The scent is light but the same as the leaf, earthy and rich. The flavor is medium strength, but clean leaving only a slight dryness on the tongue. Most of the flavor is felt on the back of the tongue, earthy, dark, soil-like with a slight bitterness and a slight sourness on the sides of the tongue.

I drink all of my teas cold.

Flavors: Earth

195 °F / 90 °C 2 min, 0 sec 10 g 17 OZ / 500 ML

Login or sign up to leave a comment.

1449 tasting notes

I started today with my usual green tea powder frap and then a breathing treatment. I sound like Darth Vader when they broke him at the end of Episode IV. I guess that is better than the gasping martians of yesterday but not great. Called the clinic to find out what happened to one of my prescriptions – turns out someone forgot to hit send. Drove to town. Wife went in to pick it up for me. Now I am steeping this up thinking it is probably a good idea to mix puerh with antibiotics. We’ll see.

20 second steep. This one is another very nice tea. The wet leaf scent is kind of strong but there is nothing off in the cup. Kind of dusty with a light bite and plenty of old leather and loam or a woodsy taste. There is also a fruity or floral note way in the back. It becomes very smooth if you add just a bit of sweetener.

I am not good at describing the subtle differences between various similar puerhs. I do know what I like when I taste it, and this, I like.


I know what you mean, it is hard to describe puerh tastes. Especially shu I think. Hope you feel better soon, btw.


Oh you sound like you feel awful. I hope it clears up soon. I had a bronchitis that needed multiple rounds of antibiotics earlier this year. (At least it didn’t turn in to pneumonia.)

The tea sounds good. Enjoy it!


Ripes tend to taste more alike to me, in fact I am usually looking for another taste to stick out from the sameness.


Feel better!


Cheri/boychik, I actually feel fine, just don’t have any air – seems kind of important :)

Cwyn,to me there are a few broad taste categories in ripe – different types of leather, mushroom/woodsy/earth, etc. Describing what makes each taste different from the others is much harder to define.


I like your sense of humor. Btw I wanted to mention that some sheng with camphore/eucalyptus / menthol notes really helps me. I have allergies.


Sheng is the direction I was headed today but, well, shiny objects, you know. At the last moment I though shu might help more with the damage done to the stomach by antibiotics. So far it seems to have help greatly. Guess I need two pots going.

Login or sign up to leave a comment.

455 tasting notes

Yep, definitely been struck down by one of Apollo’s plague arrows, not sure if this is just the worst cold ever or the flu, but I am stuck in bed with an all cold liquid diet. I guess it is really good that I love ginger ale and sherbet, fruit smoothies, and soup. Now I will take a break between dopey cold medicine hazes to update my blog, but don’t be too surprised if I am a bit silent over the weekend.

Today is the last of the Teavivre Spotlight Week (business week of course) and it is Fengqing Ripened Tribute Pu-erh Cake Tea 2013 a Shu Pu-erh made from tea plucked from 50-100 year old large leaf arbor trees in 2006. Lovingly ripened until 2013 in Fengqing, Yunnan. The aroma of this tea is leather and very earthy, like wet loam and a touch gamy. There is a sharp finish like pine needles, the leaves certainly have a strong aroma, though not an unpleasant one.

Once the leaves have been rinsed and quickly steeped the aroma is richly piney and mildly earthy, the leather and gamy quality from the dry leaves has been replaced with fresh pine wood and sweet sap and honey. The liquid has a faintly floral quality and strong notes of pine wood which gives it an underlying sweetness.

The first steep is quite delicate, blending aged orchid (if I was an exceptionally skilled cultivator of orchids I could pick out the specific orchid it reminds me of) that has been flowering for at least a day. It fades to loam and finishes with a slightly bready quality.

The aroma of the second steep is a blend of loam and pine wood with the barest touch of cocoa. The taste is rich and loamy with a bitterness reminiscent of autumn leaves and oak galls. It is the bitterness of earthiness and not astringent, unripe fruit. The aftertaste is mildly sweet.

For the third steeping the aroma is mostly loam with just a hint of pine wood, the aroma reminds me specifically of oak leaves, but I might have spent way too much of my life sniffing forest floors, it is part of mushroom hunting. The taste is a bit more mild than the previous steep blending leather and loam with only a hint of the previous steep’s bitterness, as before there was a sweet aftertaste.

The fourth and final (at least for me) steep has the aroma of loam and that is all. The taste is all loam and leather with strong earthy undertones. The sweetness of the previous steeps is gone and you are left with a forest floor. This is certainly a Pu-erh I would recommend to someone who wants a bold, earthy Pu-erh. This is probably not my favorite type of Pu-erh, but it well crafted and enjoyable.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/02/teavivre-fengqing-ripened-tribute-pu.html

Flavors: Honey, Leather, Loam, Orchids


Feel better soon :-) Lol, I’m not even sick and this is my kind of regular diet, could live on soup and smoothies all the time( well almost!)

Amanda 'SoggyEnderman' Wilson

Thank you! I definitely could too, I just seem to feel better with that kind of diet, plus it is so tasty!

Login or sign up to leave a comment.