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

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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.

There is a matching black tea from Ku Zhu Shan here: 2025 Yunnan Sourcing "Ku Zhu Shan Hong" Black Tea Cake 

This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.

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Original: $9.00

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Description

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.

There is a matching black tea from Ku Zhu Shan here: 2025 Yunnan Sourcing "Ku Zhu Shan Hong" Black Tea Cake 

This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.