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2004 Yiwu Zhengshan Spring Tips (Sheng Puerh)

SKU:01000048

2004 Yiwu Zhengshan Spring Tips (Sheng Puerh)

$168.00

22 Years of Aged Mellowing · A Benchmark of Yiwu’s Peak Era

Creamy mouthfeel with caramel sweetness; extracted through 22 years of time, every sip delivers the authentic essence of Yiwu, the “Queen of Teas

  • Yunnan Yiwu Core Origin
  • Floral Honey Sweet Aroma & Pectin Texture
  • Pressed in 2004 · Naturally Aged

Availability: In stock

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Crafted with Care · Consistent Quality

Produced in 2004 in the core Yiwu region, Xishuangbanna

This vintage represents a critical watershed period when state-owned enterprises transitioned toward marketization, encompassing high-quality early spring tea resources from core villages such as Mahei and Luoshuidong.

Selected early spring one-bud with two or three leaves, pressed using traditional stone molds

**Adheres to low-temperature fixation and gentle rolling techniques. Stone mold pressing leaves "breathing space" within the tea disc. After 22 years of aging, the internal substances have achieved a highly harmonious balance.

Creamy and thick soup feel with prominent caramel sweet notes

**Bitterness and astringency have completely subsided, transforming into profound aged and woody aromas that showcase the "softening strength into gentleness" quality aesthetics of dry-stored aged Sheng Puerh.

SENSORY JOURNEY

Dry Leaf Appearance

The disc surface is glossy with a brownish-red hue, showing bold, thick, and long tea strands with prominent old-tree stems. Aged silver tips subtly appear on the surface, revealing the wild spirit etched by time.

Liquor Color

Displays a deep amber or translucent orange-red hue. The liquor texture is viscous with high clarity, reflecting the rich and heavy texture extracted over time.

Brewing Charm

**Infusions 1–3: Soaring floral honey aroma, sweet, smooth, and delicate. Infusions 4–6: Thick creamy mouthfeel with an explosion of caramel sweetness. Infusions 7–8: Intermingled woody aged aromas and a cooling throat sensation.

Wet Leaf Appearance

Wet leaves show a bronze color, remaining thick, soft, and remarkably elastic with raised leaf veins. Cold sniffing reveals a deep medicinal and lingering woody aroma.

Brewing Artistry

Suggested Water Temp.

100℃ Boiling Water

Tea Amount

5-10g

Suggested Water Volume

120ml

01
Awakening the Tea

Rinse the teaware with boiling water before placing the tea. Rinse the tea 1–2 times to awaken the aged tea leaves. High-temperature steeping fully unleashes its deep energy.

02
Core Infusions

Infusions 1–3: Gently pour water low and pour out within 5 seconds to maintain structure. Infusions 4–6: Gradually extend steeping time by seconds to keep liquor thickness stable.

03
Later Infusions

For Infusion 7 and beyond, gradually lengthen extraction time to capture the woody, sweet finish according to personal preference.

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  • Proper Storage Methods
Recommended to store in ceramic or Yixing clay jars placed in a cool, dry area (20–30°C, Humidity <80%). Keep away from light and ensure good ventilation, strictly avoiding kitchens or other odorous environments.
  • heartbeat Benefits of Tea‑Drinking
The flavonoids in this 2004 aged Sheng Puerh have undergone 22 years of oxidation, resulting in significant ORAC antioxidant values that offer a gentler and more profound physiological effect for protecting blood vessels and boosting immunity.Raw Puerh tea has a cooling nature; it is recommended to drink 30 minutes after meals. Pregnant women, individuals with insomnia, or those with severe gastric ulcers should limit consumption.

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