2025 Yunnan Sourcing "Autumn Mu Shu Cha" Old Arbor Raw Pu-erh Tea Cake

A pure Autumn 2025 harvest from old “Mother” tea trees growing in the Big Snow Mountain area of Lincang. These 200+ year old trees grow at around 1,900 meters in a high, clean, and relatively untouched environment that gives the tea remarkable clarity and energy. Pressed in the traditional way into 357 gram cakes, this is a powerful autumn sheng with strong cha qi, excellent structure, and a striking sense of purity. Autumn Mu Shu Cha is not about brute force alone. What makes it special is the balance between potency and precision. The cha qi is very strong, but the tea remains clear in the mouth, body, and mind. The cup is full, vivid, and steady, with the kind of focused strength that makes high-mountain old-arbor Lincang teas so compelling. Why it’s special Old “Mother” tree material: leaf from 200+ year old trees brings depth, stamina, and pronounced cha qi High mountain origin: grown at ~1,900 m in the Big Snow Mountain area, where altitude and clean surroundings contribute clarity and intensity Autumn harvest character: rounder and more settled than spring, while still carrying strength, sweetness, and long endurance Traditional stone pressing: protects leaf integrity and supports graceful aging Limited production: just 60 kg total Tasting notes Aroma: mountain florals, wild honey, fresh herbs, light resin, and sweet wood Liquor: bright golden-amber, clear and glossy Flavor: clean sweetness layered with gentle bitterness, soft spice, and a cool mineral edge Mouthfeel: full, smooth, and highly structured with a strong but precise body feel Finish & feel: long hui-gan , persistent shengjin (mouthwatering return), and very strong cha qi with unusual clarity Brewing guide (Great water helps. This tea rewards careful early steeps to let its clarity and strength unfold.) 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 intensity comes on too quickly, shorten the first pours or drop 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. Strong, sweet, and clear with a steady cooling lift. 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 foods like plain nuts or light crackers. This is an excellent tea for focused sessions where its body feel, energetic clarity, and long aftertaste 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 sweetness and texture to deepen while the tea’s strength becomes even more harmonious and layered. In Summary Name: 2025 “Autumn Mu Shu Cha” Old Arbor Raw Pu-erh Tea Cake Region: Big Snow Mountain area, Lincang Elevation: ~1,900 m Trees: old arbor “Mother” trees, 200+ years Harvest: October 2025 Process: traditional raw pu-erh, stone-pressed Net weight: 357 g per cake (7 cakes per tong) Production: 60 kg total Wrapper design: Ferenc Janchik In short: A high-mountain autumn Lincang sheng with powerful cha qi, clean structure, and unusual clarity—strong, vivid, and deeply satisfying now, with all the traits needed to age beautifully. 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 .