Entirely first-flush Spring 2025 leaf from Ge Deng village (革登) in the Yiwu mountains, southwest of Yi Bang and west-northwest of Yiwu town. Sourced from naturally grown wild-arbor trees about 40–80 years old, this is our third Ge Deng production and one of the most aromatic, smooth expressions in the Yiwu area. Pressed into compact 250 g cakes; just 40 kg made in total (about 160 cakes). Why it’s special Wild-arbor material from a mixed small/large-leaf population typical of Ge Deng: smooth structure, high perfume. High-clarity, first-flush pick with a bright yellow-gold liquor and penetrating aroma. Carefully finished: pressed in Yiwu on unusually large 40 kg stone presses, then low-temperature baked at ~35 °C to set the cakes without cooking the leaf. Small run and age-worthy build; we held release for more than four weeks post-press to let excess moisture dissipate. Tasting notes Aroma: sweet wildflower, sugarcane, fresh bamboo, light citrus peel. Liquor: clear yellow-gold; thick, full mouthfeel. Flavor: clean, sweet cane and pale stone fruit over a soft grain note; measured young bitterness for structure without harshness. Finish & feel: long hui-gan, steady mouthwatering return, and a distinctly cooling sensation; calm but present cha qi. Origin & processing Area: Ge Deng village, Yiwu mountain range, Mengla County, Xishuangbanna Trees: naturally grown wild-arbor, roughly 40–80 years Season: April 2025, first flush Craft: hand-picked → sun-withered → hand-rolled → sun-dried → stone-pressed on 40 kg molds → low-temp bake (~35 °C) Format: 250 g per cake (7 cakes per bamboo-leaf tong) Total production: 40 kg (≈160 cakes) Wrapper: design by Benjamin Denkert Brewing guide Gongfu (recommended) 6 g per 100 ml 98–100 °C Quick rinse, then 5 s • 8 s • 10 s • 12 s • 15 s, adding gradually for 10+ infusions If you prefer less bite, lower to 95–96 °C or shorten the first two pours. Western 3–4 g per 300 ml 95–98 °C for 2:00–2:30 2–3 infusions, adding 20–30 s each round Grandpa style 1–1.2 g per 100 ml 90–95 °C, top up as you sip Easy, honey-sweet cup with a tidy green snap Pairing & occasions Great for side-by-side tastings with other Yiwu villages to explore how mixed-leaf material shapes aroma and texture. Also, consider comparing with the Ancient Arbor version from the same village and harvest year as a learning tool! Aging notes Built to age. Store in 50–65% RH and 70–90°F, in an odor-free area, with minimal airflow. Expect deeper honey sweetness, silkier texture, and longer finish over 3–10+ years. In Summary Name: 2025 “Ge Deng Village” Wild-Arbor Raw Pu-erh Region: Ge Deng, Yiwu mountains, Mengla County (Xishuangbanna) Harvest: April 2025, first flush Trees: wild-arbor, ~40–80 years Net weight: 250 g per cake (7 cakes per tong) Total production: 40 kg (160 Cakes) Press/finish: 40 kg stone press; low-temp bake (~35 °C) Wrapper: Benjamin Denkert In short: a tiny-production Ge Deng sheng with bright, penetrating aroma, smooth structure, and a cooling, long-sweet finish, easy to enjoy now and poised to develop beautifully in storage. This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link .
