Shen Pu-ehr Wild Small Cake, 150g

Shen Pu-erh Wild Small Cake (生普洱野生小沱茶) is a raw pu-erh tea made from wild tea trees aged over 300–500 years, thriving in the mountainous forests of Chiang Rai Province, Northern Thailand. These ancient trees grow at elevations of 1,200–1,400 meters, rooted in mineral-rich soil and shaded by biodiverse canopy. The result is a tea that embodies the deep energy of the forest and the wisdom of centuries-old plants.

Harvested by hand in remote jungle areas, the leaves are sun-wilted, naturally oxidized, and handle pressed into compact 200g cakes. This shen pu-erh is completely unfermented and made in the traditional style. The wild origin and venerable age of the trees contribute to a richer biochemical profile: higher amino acid content, smooth texture, and a complex balance of sweetness, floral brightness, and foresty depth.

Upon brewing, the cake opens slowly, releasing a golden-yellow liquor with a crystalline clarity. Aromatically, it evokes mountain flowers, raw honey, dried apricot, and the cool scent of moss-covered bark. The first sips are soft, slightly sweet, with vibrant chi (氣) that awakens the palate. Later infusions unfold deeper layers: astringency, mineral tension, and lingering bitterness — a hallmark of powerful sheng.

This tea is crafted from gu shu (ancient seed-grown trees), a rare heritage found in Southeast Asian forest regions bordering Yunnan and Laos. These trees, unlike plantation clones, possess deep root systems and unique genetics, producing leaves with richer flavor and more profound energy. Local hill tribes have gathered from these trees for generations, respecting their wild nature and only plucking sparingly each year.

Sheng Pu-erh Wild Small Cake from Chiang Rai represents a rare convergence of history, ecology, and craftsmanship. It is a wild-born tea, pressed by hand and aged naturally — a living expression of Northern Thailand’s tea renaissance and its connection to ancient, forest-grown leaves.

// Type: Wild sheng (raw) pu-erh tea
// Fermentation: Non-fermented, naturally aging
// Roasting: None
// Recommended brew temperature: 90–95°C
// Recommended consumption rate: 5–6g per 150ml, best enjoyed through multiple infusions
// Withstands: up to 10+ brews

Taste: Wild honey, dried apricot, orchid floral, forest moss, bright astringency with strong qi.
Origin: Wild ancient tea trees (300–500+ years), mountain forests of Chiang Rai Province, Northern Thailand.