September 2026
10 & 20 Years Aged Sheng Pu'er
This month, we explore aged sheng Pu’er through four teas collected by our tea producer friend You Cai from Yunnan’s tea mountains and stored in Chengdu since they were produced. Two were compressed in 2006 and two made in 2016, allowing us to compare roughly ten and twenty years of transformation under a broadly shared storage history. The two 2016 cakes come from Huangtian in Yiwu and Pasha in Menghai, while the two older bricks come from Lincang. Together, they represent three distinct producing regions, each with its own growing environment and regional character. The older pair offers another comparison: one was made from spring 2005 material and compressed in 2006, while the other was produced from autumn 2006 leaf. After twenty years of aging, the slight difference in harvest year matters less than their contrasting seasons and compression. Rather than tasting each tea in isolation, compare how age, origin, harvest season, and compression have shaped its present character. Together, these four teas show that aging is not a single, predictable progression: even under similar storage, each follows a distinct path shaped by its material and production from the beginning.
2006 Autumn Daxueshan Arbor Tree Sheng Pu'er Tea Brick (2006 Fall)
You Cai from MyTeaPal Store
2006 Spring Daxueshan Arbor Tree Sheng Pu'er Tea Brick (2005 Spring)
You Cai from MyTeaPal Store
2016 Pasha Dashu Early Spring Sheng Pu'er Tea Cake (2016 Spring)
You Cai from MyTeaPal Store
2016 Yiwu Huangtian Early Spring Sheng Pu'er Tea Cake (2016 Spring)
You Cai from MyTeaPal Store