Shu Puer Maocha from Yongde (2023): Freshness and Potential of Young Shu
This tea is a 2023 harvest Shu Pu'er (熟普洱, Shú pǔ'ěr), harvested and processed in Yongde County (永德, Yǒngdé), Yunnan Province. It is offered loose, allowing you to experience the character of young Shu Pu'er from this region in its original form.
Origin: Yongde (永德, Yǒngdé) - Lincang tea region
Yongde County is located in Lincang (临沧, Lín cāng), one of the four main pu'er-producing regions in Yunnan, along with Xishuangbanna, Pu'er (Simao), and Baoshan. The Lincang region, and Yongde in particular, is famous for its tea gardens, including old trees. Teas from Lincang often have their own distinctive characteristics – they are often credited with a special sweetness, distinct aroma, and unique mineral notes that distinguish them from teas from more southern regions such as Xishuangbanna.
Vintage 2023: the very youth of shu puer
The key feature of this tea is its age. The 2023 harvest means that at this point (April 2025) the tea is only about one and a half years old. For Shu Puer, this is the very beginning of its life:
- Dui Wei (堆味, Duī wèi ): Teas this young still retain a noticeable aroma and flavor from the "vodui" (wet stacking) fermentation process. This "heap flavor" (dui wei) is perceived as notes of damp earth, moss, and "basement" tones.
- Primary Flavor: The flavor profile is fairly straightforward, with basic earthy and woody notes dominating. Depth, complexity, velvetiness, and a distinct sweetness are characteristics that shu pu-erh develops over the years.
- Drinkability: Although the tea is technically ready to drink, some may find it too harsh or not well-balanced. Many prefer to let the young shu "rest" for at least 1-2 years before actively drinking.
Maocha (loose shu) format: convenience and ventilation
The loose shu puer format is less common than the pressed one. It has its advantages:
- Convenience: No need to break it, easy to take the required portion.
- Visual assessment: Allows easy examination of the quality and uniformity of the tea leaf.
- Ventilation: Loose tea is said to "ventilate" more quickly and get rid of residual "dui wei" compared to tightly pressed cakes or bricks.
Taste and aroma
- Aroma: Earthy, with woody or grainy notes. Presence and intensity of "dui wei" (wet earth, moss), a slight sweetness is detected.
- Taste: Relatively smooth, but not very deep at this stage. Earthy, woody base tones. The characteristic Lincang sweetness is present, but will develop more with age. Bitterness and astringency are minimal.
- Infusion: Dark, opaque dark chestnut.
Brewing recommendations
For young shu puer, especially loose:
- Quantity: 5-7 grams per 100-150 ml of water.
- Water: Boiling water (95-100°C).
- Rinsing: A must! 1-2 quick rinses with boiling water are recommended. This helps to remove dust and reduce "dui wei".
- Brewing: By pouring. Start with short exposures (10-15 seconds), as loose tea can brew faster than pressed tea. Gradually increase the steeping time.
Storage and Prospects
This tea is at the very beginning of its journey. Its main value now is its potential. Proper storage in a dry, ventilated place, away from foreign odors (for example, in a clay vessel or cardboard box with access to air) will allow it to mature. Even a year or two of storage will noticeably improve its smoothness, reduce "dui wei" and begin to reveal more complex flavor nuances, including the characteristic sweetness of the Lincang region.
The 2023 Yongde Loose Leaf Shu Puer is an opportunity to experience Shu Puer at its earliest stage of development. It offers a basic earthy-woody profile with the characteristic sweetness of Lincang, but shows traces of recent fermentation. This tea is ideal for those who like to taste "fresh" Shu, are interested in teas from the Yongde/Lincang region, or want to personally observe the maturation process of Puer by storing it. For the most balanced and enjoyable taste, it is recommended to give this tea a little more time to "rest" and mature.
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English name
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Ripe Puerh 2022 from Yongde |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Habitat
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Юндэ (永德, yǒngdé) |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
