2025 Yunnan Sourcing "Ku Zhu Shan" Raw Pu-erh Tea Cake

From Ku Zhu Mountain, near Wenshan village about 7 km southeast of Jinggu town (Pu’er / Simao), this sheng comes from naturally grown, 100+-year-old trees. Ku Zhu shows a bolder side of Jinggu, more bitter and more assertive than its sweeter Yang Ta counterpart, yet still carries a unique character often described as a meeting of Jinggu sweetness with Mengku’s clean, mineral edge. Pressed into 250 g cakes with a striking wrapper by Chengyi Lee, and made in small quantity (50 kg total).

Why it’s special

• Old-arbor power: 100+-year material brings density, structure, and long, steady infusions.

• Distinct terroir: A “Jinggu × Mengku” vibe, honeyed undercurrent with alpine, mineral bite, yet unmistakably Ku Zhu.

• Built to age: The firm bitterness and clean profile make this an excellent candidate for mid- to long-term cellaring.

Tasting notes

• Aroma: Wild honey, citrus peel (pomelo), alpine herbs, fresh grain, light pine.

• Liquor: Pale gold to light amber; thick, rounded mouthfeel with precise, lively energy.

• Flavor: Early steeps show measured kuwei (pleasant bitterness) with floral–citrus lift and a clean mineral line; mid–late steeps reveal gentle honey, barley/grain sweetness, and light resin.

• Finish & feel: Long, cooling hui-gan; persistent shengjin (mouthwatering return); focused, steady cha qi without harshness.

Origin & processing

• Mountain / Area: Ku Zhu Shan, near Wenshan village, ~7 km SE of Jinggu, Yunnan

• Trees: Old arbor, 100+ years, naturally grown

• Season: April 2025 harvest

• Craft: Hand-picked • sun-withered • hand-rolled • sun-dried • pressed cake

• Format: 250 g per cake (7 cakes per bamboo-leaf tong)

• Total production: Only 50 kg

• Companion tea: Pairs beautifully with our 2025 “Ku Zhu Shan Hong” sun-dried black for a processing contrast.

Brewing guide

(Great water helps. Keep early steeps short; adjust to manage bitterness.)

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.

• If bitterness spikes, 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. Favor shorter times to showcase sweetness over bite.

Grandpa style

• 1–1.2 g / 100 mL, 90–95 °C

• Top up as you sip. Grain-honey core with tidy florals and a clean green snap.

Cold brew

• 8–10 g / 1 L, room-temp water; refrigerate 6–8 hours.

• Crisp citrus-floral lift, cane sweetness, minimal astringency.

Pairing & occasions

• Great for side-by-side tasting with Yang Ta and with the Ku Zhu Shan Hong to explore terroir vs. processing.

In Summary

• Caffeine: Medium to medium-high

• Storage & aging: Store cool, dry, odor-free, away from light; allow gentle airflow. Expect bitterness to knit and honey/mineral notes to deepen over 5–15 years.

• Name: 2025 “Ku Zhu Shan” Old Arbor Raw Pu-erh (Sheng)

• Region: Ku Zhu Mountain, near Wenshan village, Jinggu (Pu’er/Simao), Yunnan

• Trees: 100+-year-old old-arbor

• Harvest: April 2025

• Process: Traditional sheng pu-erh, pressed cake

• Net weight: 250 g per cake (7 cakes per tong)

• Production: 50 kg total

• Wrapper Design: Chengyi Lee

In short: A bold, old-arbor Ku Zhu Shan sheng  clean, mineral, and pleasantly bitter, with floral-citrus lift and a long hui-gan. Ready to enjoy now and superbly positioned to age.