Gaoshan Yesheng Sheng Cha, 1990s, dry storage (Hunan) 357 g cake
Dry Leaf
A traditionally pressed 357 g cake made from wild-growing (yesheng) tea material sourced from high mountain regions. The leaves are medium to large, aged into warm brown and olive tones with darker accents. The compression is moderate, allowing for steady, clean aging. The aroma is dry and expressive—woody, herbal, with hints of wild forest, aged paper, and a light camphor lift.
Infusion
The liquor is clear and bright, ranging from deep amber to reddish-gold.
The bouquet is mature and distinctive, shaped by both wild material and decades of dry storage. Notes of forest floor, dried herbs, resin, and aged wood unfold alongside subtle bitterness of wild tea, softened by time into nuances of honeyed fruit and light spice. A gentle camphor coolness weaves through the aroma.
The taste is structured and lively, with a pronounced character typical of yesheng material. A firm yet refined bitterness transitions into a persistent returning sweetness (hui gan), accompanied by a slight astringency that adds texture without roughness. The body is medium-to-full, with a clean, mineral edge and a long, cooling, and aromatic finish.
Brewing Method
Use water at 90–95°C (194–203°F). Brew in a gaiwan or a Yixing clay teapot.
Recommended ratio: 6–8 g per 100 ml of water.
Rinse briefly, then begin with short infusions of 10–15 seconds, gradually increasing the steeping time.
Yields 10–12 infusions with evolving depth and complexity.
Overall Impression
A characterful aged wild sheng—bold yet refined, with a strong sense of place. Ideal for experienced drinkers who appreciate structure, bitterness, and transformation over time.
Effect
Clear, uplifting, and deeply centering, with a gentle cooling sensation.