Compare teas

A striking wild-tree sheng made from naturally purple Ye Sheng leaves gathered in the north-western area of Dehong (1,600–2,200 m). This population of wild tea is famous for its dark-hued buds and leaves, naturally high polyphenols, and a vivid, energetic cup. Spring 2024 material was carefully hand-processed and stone-pressed into classic 357 g cakes; total production 100 kg. Why it’s special Wild purple leaf (野生茶/Ye Sheng) from high elevation forests; naturally robust, bug-resistant growth and strong, focused energy. Spring pick that’s bud-heavy this year, adding a clear thread of early sweetness to the classic wild profile. Clean, careful processing designed for long life in the pumidor, built to integrate and round out with age. Small run from a single production area in Dehong; transparent and collectible. Tasting notes Aroma: mountain honey, pine resin, dark florals; a hint of citrus peel. Liquor: bright golden yellow with excellent clarity; thick, almost oily body. Flavor: decisive young bitterness that quickly turns sweet; honeyed cane and wild-berry hints sit over a fresh, resin-mineral backbone. Finish & feel: long hui-gan and pronounced shengjin (mouth-watering return) with a warm, stimulating cha qi. Origin & processing Area: north-western Dehong, Yunnan Elevation: about 1,600–2,200 m Material: wild purple-leaf Ye Sheng population (often referenced in the literature alongside C. sinensis var. assamica) Season: Spring 2024 Craft: hand-picked • sun-withered • hand-rolled • sun-dried • traditionally stone-pressed Format: 357 g per cake (7 cakes per bamboo-leaf tong) Production: 100 kg total Producer: Yunnan Sourcing Brewing guide (Great water helps. Keep the early steeps short to manage the youthful bite.) Gongfu (recommended) 6 g per 100 ml 98–100 °C Quick rinse, then 5 s • 8 s • 10 s • 12 s • 15 s, increasing gradually for 10+ infusions If the bitterness peaks too hard, shave 1–2 seconds off the first two pours or brew at 90–96 °C. Western 3–4 g per 300 ml (10 oz) 95–98 °C • 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 Round, honey-sweet cup with a tidy green snap Cold brew 8–10 g per 1 L, room-temp water; refrigerate 6–8 hours Crisp, lightly citrusy sweetness with minimal astringency Aging notes Young purple ye sheng type pu-erh can be quite bold and bitter; with 2–4 years of clean storage the bite mellows into layered fruit-honey sweetness and a silkier texture. Store in 50-65% RH and 70-90F, in an odor-free area, with minimal airflow. Pairing & occasions Great on its own for a focused session, or use a small portion in blends to lift sweetness and length, especially fun alongside high-mountain Jinggu or Mengku material to compare terroir and wild vs. garden leaf. In Summary Region: north-western Dehong, Yunnan Elevation: 1,600–2,200 m Harvest: Spring 2024 Format: 357 g cake (7 cakes per tong) Production: 100 kg total Producer: Yunnan Sourcing In short: a wild-tree, purple-leaf Dehong sheng with golden liquor, thick viscosity, and a powerful sweet-aftertaste, bold now and poised to become deeply complex with a few years of rest. Wrapper Design by RongGao Printing Co. LTD Previous Pressings of this tea can be found here: 2023 Yunnan Sourcing "Purple Love Bunny" Raw Pu-erh Tea Cake 2022 Yunnan Sourcing "Rrooaarr" Raw Pu-erh Tea Cake 2021 Yunnan Sourcing "Purple Kick" Raw Pu-erh Tea Cake 2020 Yunnan Sourcing "Purple Planet" Wild Tree Purple Tea Cake 2019 Yunnan Sourcing "Purple Pig" Wild Tree Purple Tea Cake 2018 Yunnan Sourcing "Dehong Ye Sheng Cha" Wild Tree Purple Tea Cake 2016 Yunnan Sourcing "Dehong Ye Sheng Cha" Wild Tree Purple Tea Cake 2015 Yunnan Sourcing Dehong Ye Sheng Cha Wild Tree Purple Tea cake 2014 Yunnan Sourcing Dehong Ye Sheng Cha Raw Pu-erh Tea Cake 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 .