2025 Yunnan Sourcing "Autumn Suan Zao Shu" Old Arbor Raw Pu-erh Tea Cake

Suan Zao Shu is one of the most remote villages in the Jinggu area. Reaching it takes nearly two hours from Jinggu town, and even then the road ends about five kilometers short of the village, with the remaining distance traveled on foot. At around 1,800 meters elevation, this rugged area is home to tea trees ranging from 50 to 400 years old. This autumn cake is made from leaves harvested from 200–300 year old trees in the Li family tea garden. This is a powerful and highly distinctive tea. Suan Zao Shu is known for strength in every dimension: flavor, aroma, mouthfeel, and cha qi. The cup carries fruit and honey sweetness, a touch of tartness, and a bitter-savory edge that adds real depth. The aroma is unusual and memorable, leaning brothy and mushroom-like rather than purely floral. The tea leaves a strong impression in the mouth and throat, with long-lasting hui gan and a cha qi that is intense, immersive, and a little stupefying in the best possible way. Why it’s special Extremely remote mountain origin: one of the harder-to-reach tea villages in Jinggu, helping preserve a clean and healthy growing environment Old-arbor material (200–300 yrs): thick, sturdy leaves from mature trees give the tea exceptional depth, structure, and energy Distinctive Suan Zao Shu profile: fruit, honey, tartness, savory depth, and brothy aromatics combine into something highly individual Autumn harvest character: broader, rounder, and more settled than spring, while still carrying serious strength and cha qi Traditional pressing: stone-pressed in the old manner for graceful aging Tasting notes Aroma: brothy, mushroom-like, savory, with hints of honey and dark fruit Liquor: clear golden-amber with a thick, dense body Flavor: fruit and honey sweetness up front, followed by a touch of sourness, layered bitterness, and a savory depth that lingers Mouthfeel: strong, coating, and substantial with a deeply textured presence Finish & feel: persistent hui-gan , mouthwatering return, and a powerful, immersive cha qi Origin & processing Area: Suan Zao Shu village, Jinggu area, Simao/Pu’er Elevation: ~1,800 meters Trees: old arbor, 200–300 years, from the Li family tea garden Season: Autumn 2025 Craft: hand-picked • sun-withered • hand-rolled • sun-dried • traditionally stone-pressed Wrapper illustration: Cath Van Brewing guide (Great water helps. This tea rewards short early steeps and careful attention.) Gongfu (recommended) 6 g / 100 mL 98–100 °C (208–212 °F) Quick rinse, then 5s • 8s • 10s • 12s • 15s, adding gradually for 10+ infusions Tip: If the bitter-savory edge feels too strong, shorten the first pours slightly or lower the temperature to 95–96 °C Western 3–4 g / 300 mL (10 oz) 95–98 °C • 2:00–2:30 2–3 infusions, adding 20–30s each round Grandpa style 1–1.2 g / 100 mL 90–95 °C Top up as you sip. Thick, sweet-savory, and steadily evolving. Thermos style 1 gram per 100 ml Use 95C water and steep for 10-15 minutes Pairing & occasions Best enjoyed on its own or with very simple snacks like plain nuts or mild crackers. This is a tea for focused sessions where its unusual aroma, deep mouthfeel, and strong energy can be fully appreciated. Aging notes Built to integrate and round out with age. Store in 50-65% RH and 70-90F, in an odor-free area, with minimal airflow. Over time, expect the tartness and bitterness to soften, while the honeyed sweetness, savory depth, and texture become even more compelling. In Summary Name: 2025 Yunnan Sourcing "Autumn Suan Zao Shu" Old Arbor Raw Pu-erh Tea Cake Region: Suan Zao Shu village, Jinggu area, Simao/Pu’er Elevation: ~1,800 m Trees: old arbor, 200–300 years Harvest: Autumn 2025 Process: traditional raw pu-erh, stone-pressed Wrapper: Cath Van In short: A remote-mountain autumn sheng from Suan Zao Shu with fruit, honey, tartness, savory depth, and a powerful, unforgettable mouthfeel—one of those teas that feels almost overwhelming at first, then keeps drawing you back. 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 .