2025 Yunnan Sourcing "Ge Deng" Wild Arbor Raw Pu-erh Tea Cake

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.