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陈年生茶（20年以上）
跨越二十年门槛的生普洱展现出惊人的深度：樟香、乾红枣，以及唯有时间能塑造的独特滑顺。此类别的每一饼茶都附有经验证的仓储记录和每季照片文件，让您清楚看见茶叶自压制以来的存放历程。
生普洱始于云南的大叶种（ dà yè zhǒng ）在早春采摘的鲜叶。鲜叶经过萎凋、锅炒杀青、揉捻、晒干成为 máochá。这些散茶随后被蒸软压制成饼或砖 — 这种形态引来了数十年的缓慢微生物与酶促变化。随着岁月流逝，茶叶强烈的青涩感让位给老木、药草与深色水果的气息。茶汤从淡金色转为树脂般的琥珀色，口感变得丝滑、包覆。仓储条件 — 温度、湿度、空气流通 — 与原始茶叶同等重要；干仓保存了清晰与活力，而些微湿度可使棱角圆润。我们的陈年生茶系列附有完整来源：原始包装纸、每季更新的仓储记录，以及透明的审计轨迹。（欲深入仓储理论，请造访 puerh.app 的百科全书。）
经典的2003年孟海7542与2001年私人易武压制茶 — 两者皆由我们的专家直接采购，并附上完整的仓储记述。
A buyer's note
The difference between a pristine dry-stored cake and a musty one is night and day. Look for detailed notes on region, warehouse conditions, and ideally quarterly photos.
Fully boiling water (around 99°C) extracts the dense, aged character without introducing astringency — lower temperatures leave it flat.
Pour hot water over the leaves, discard after 5 seconds, then let the moist leaves rest for a minute before the first real infusion.
Start with 5–10 seconds and extend gradually. Aged sheng releases its layers over many infusions, rarely needing more than 30 seconds.
7 grams per 100 ml of water is a reliable ratio. The tea will reward you with complexity through a dozen steeps.
A damp cellar, mushroom funk, or harsh sourness often signals improper humidity. Good aged sheng smells of old libraries, dried plum, or subtle earth.
Common questions
We rely on original wrappers, vendor receipts, continuous storage logs with dated photographs, and the sensory fingerprints that experienced tasters recognise.
Keep it in a cool, dark place with stable humidity around 60–65%, ideally in a porous container or the original paper wrap. Avoid strong odours and direct airflow.
Wet storage (higher humidity) accelerates fermentation and can add earthy notes, sometimes at the cost of clarity. Dry-stored sheng ages more slowly, retaining higher note definition and a lively aftertaste.
Yes, if properly stored. Aged pu-erh undergoes a controlled post-fermentation; it does not spoil. We guarantee that every cake in this category meets strict quality checks.
You can, but gongfu brewing (short steeps, high leaf-to-water ratio) reveals far more of the tea’s depth. Try 5g for 300ml with a 3-minute steep if you must, but the magic is in many quick infusions.
A 25g sample lets you experience 3–4 sessions; a 100g break allows you to track the tea over a month. Our wholesale pricing starts at 1kg for serious lovers.
The 7542 is the flagship recipe of the Menghai Tea Factory; the 2003 batch is considered one of the finest modern vintages, now fully matured and drinking beautifully.