Shu Pu'er 2023 from Yongde

Shu Pu'er Maocha from Yongde (2023): The Freshness and Potential of Young Shu

This tea is a 2023 harvest of 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 purest 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 tea producing regions in Yunnan, along with Xishuangbanna, Pu'er (Simao), and Baoshan. The Lincang region, and Yongde in particular, is renowned for its tea gardens, including ancient trees. Teas from Lincang often have their own distinctive characteristics—they are often credited with a distinctive sweetness, distinct aroma, and unique mineral notes, distinguishing them from teas from more southern regions, such as Xishuangbanna.

Vintage 2023: The Youngest Shu Pu'er

The key feature of this tea is its age. The 2023 harvest means that at this time (April 2025), the tea is only about a year and a half old. For Shu Pu'er, this is the very beginning of its life:

• Dui Wei (堆味, Duī wèi ): Tea this young still retains 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 "cellar" undertones.
• Initial Flavor: The flavor profile is fairly straightforward, with dominant base notes of earthy and woody notes. Depth, complexity, velvetiness, and pronounced sweetness are characteristics that shu pu-erh develops over the years of aging.
• Drinkability: Although the tea is technically ready to drink, some may find it a bit harsh or unbalanced. Many prefer to let the young shu rest for at least 1-2 years before drinking it actively.

Maocha (loose shu) format: convenience and ventilation

Loose leaf shu pu-erh is less common than pressed pu-erh. It has its advantages:

• Convenience: No breaking required, easy to take the required portion.
• Visual assessment: Allows you to easily assess 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. The presence and intensity of dui wei (wet earth, moss), with a hint of sweetness.
• Taste: Relatively smooth, but not very deep at this stage. Base notes are earthy and woody. The sweetness characteristic of Lincang is present, but this will develop more strongly with age. Bitterness and astringency are minimal.
• Infusion: Dark, opaque dark chestnut.

Brewing recommendations

For young shu puer, especially loose:

1. Quantity: 5-7 grams per 100-150 ml of water.
2. Water: Boiling water (95-100°C).
3. Rinsing: Essential! One or two quick rinses with boiling water are recommended. This helps remove dust and reduce "dui wei."
4. Brewing: Steeping method. Start with short steeping times (10-15 seconds), as loose leaf tea may steep faster than pressed tea. Gradually increase steeping time.

Storage and prospects

This tea is just beginning its journey. Its greatest value now is its potential. Proper storage in a dry, ventilated place, away from foreign odors (for example, in a clay vessel or a cardboard box with air circulation) will allow it to mature. Even a year or two of storage will noticeably improve its smoothness, reduce the "dui wei," and begin to reveal more complex flavor nuances, including the characteristic sweetness of the Lincang region.

This 2023 loose-leaf shu pu-erh from Yongde offers an opportunity to experience shu pu-erh at its earliest stages of development. It offers a basic earthy-woody profile with the characteristic sweetness of Lincang, but also bears traces of recent fermentation. This tea is ideal for those who enjoy tasting "fresh" shu, are interested in teas from the Yongde/Lincang region, or want to observe the aging process of pu-erh firsthand by storing it. For the most balanced and pleasant flavor, it is recommended to allow this tea a little more time to "rest" and mature.