home · catalog
陳年生茶（20年以上）
跨越二十年門檻的生普洱展現出驚人的深度：樟香、乾紅棗，以及唯有時間能塑造的獨特滑順。此類別的每一餅茶都附有經驗證的倉儲記錄和每季照片檔案，讓您清楚看見茶葉自壓製以來的存放歷程。
生普洱始於雲南的大葉種（ dà yè zhǒng ）在早春採摘的鮮葉。鮮葉經過萎凋、鍋炒殺青、揉捻、曬乾成為 máochá。這些散茶隨後被蒸軟壓製成餅或磚 — 這種形態引來了數十年的緩慢微生物與酶促變化。隨著歲月流逝，茶葉強烈的青澀感讓位給老木、藥草與深色水果的氣息。茶湯從淡金色轉為樹脂般的琥珀色，口感變得絲滑、包覆。倉儲條件 — 溫度、濕度、空氣流通 — 與原始茶葉同等重要；乾倉保存了清晰與活力，而些微濕度可使稜角圓潤。我們的陳年生茶系列附有完整來源：原始包裝紙、每季更新的倉儲記錄，以及透明的審計軌跡。（欲深入倉儲理論，請造訪 puerh.app 的百科全書。）
經典的2003年孟海7542與2001年私人易武壓製茶 — 兩者皆由我們的專家直接採購，並附上完整的倉儲記述。
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.