2025 Yunnan Sourcing "Jiu Tai Po" Old Arbor Raw Pu-erh Tea Cake

Name: 2025 Yunnan Sourcing "Jiu Tai Po" Old Arbor Raw Pu-erh Tea Cake
Brand: Yunnan Sourcing Brand Pu-erh
Price: 79.0 USD
Availability: InStock

by Yunnan Sourcing Brand Pu-erh

$10.50 - $79.00

$10.50

$10.50 - $79.00

$10.50

Quantity

Spring harvest tea leaves from 200-300 year old tea trees growing in Jiu Tai Po village in Jinggu county of Simao. Jiu Tai Po or "9 Mesa Village" is a small village with about 1200 inhabitants. Many are involved in tea production. The surrounding hills are covered with forest and tea growing, often among larger trees. The elevation is an ideal 1500 meters.

Our Jiu Tai Po village tea cake is a sweet, thick and pungent tea. It's got a grain-like taste, bitterness and floral notes much like a good IPA! The cha qi is noticeable but not overpowering. Can be infused 10+ times without losing power.

Why it’s special

Old-arbor material (200–300 yrs): Sturdy, energy-rich leaf delivers depth, texture, and stamina.
Agro-forestry terroir: Tea gardens interspersed with taller trees at ~1,500 m concentrate aromatics while keeping the liquor clean.
Classic sheng craft: Careful sun-withering, rolling, and sun-drying keep aromatics high and structure firm; stone pressing protects the sets and encourages elegant aging.
Small production: 50 kg total focused, village-specific character.

Tasting notes

Aroma: Wild honey, fresh grain/barley, meadow florals, citrus peel, light pine.
Liquor: Pale gold brightening to light amber; thick, rounded mouthfeel with a smooth glide.
Flavor: Malted barley and sugarcane sweetness up front; IPA-like floral–citrus lift (orange blossom, hop-like zest); measured green bitterness for structure.
Finish & feel: Long, cooling hui-gan, steady shengjin (mouthwatering return), mineral snap; cha qi arrives as clear, focused energy.

Origin & processing

Village / Area: Jiu Tai Po (“Nine Mesa Village”), Jinggu County (Pu’er/Simao), Yunnan
Elevation: ~1,500 m
Trees: Old arbor, 200–300 years
Season: Spring 2025 harvest
Craft: Hand-picked • sun-withered • hand-rolled • sun-dried • stone-pressed
Format: 250 g per cake (7 cakes per bamboo-leaf tong)
Total production: 50 kg

Brewing guide

(Great water helps. Keep early steeps short to showcase sweetness and florals.)

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 bitterness peaks too fast, shorten by 1–2 seconds 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. Keep times modest to accent sweetness over bite.

Grandpa style

1–1.2 g / 100 mL, 90–95 °C
Top up as you sip. Plush grain-honey character with a gentle floral lift.

Cold brew

8–10 g / 1 L, room-temp water; refrigerate 6–8 hours.
Crisp, lightly “hoppy” florals with clean cane sweetness and minimal astringency.

Pairing & occasions

Great with lightly salted almonds, plain crackers, or citrus-peel dark chocolate. A fun side-by-side with your Jiu Tai Po Bai Cha to taste processing vs. terroir.

In Summary

Caffeine: Medium
Storage & aging: Store cool, dry, odor-free, away from light; allow gentle airflow. Expect honeyed grain and jujube notes to deepen and the bitterness to knit over 5–15 years.
Name: 2025 “Jiu Tai Po” Old Arbor Raw Pu-erh (Sheng)
Region: Jiu Tai Po, Jinggu (Pu’er/Simao), Yunnan
Elevation: ~1,500 m
Trees: 200–300 yrs
Harvest: Spring 2025
Process: Traditional sheng pu-erh, stone-pressed
Net weight: 250 g per cake (7 cakes per tong)
Production: 50 kg total
Wrapper Design: Yela Gatchalian-David

In short: A village-specific, old-arbor Jiu Tai Po sheng sweet, thick, and pleasantly IPA-like (grain, florals, tidy bitterness) with a long hui-gan, steady cha qi, and the bones to age beautifully.

Previous Jiu Tai Po productions are listed here:

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.