|2003 raw puerh|
top quality wild Yiwu raw puerh cake from spring 2003 originally comes in a blank white wrapper. That's why I had to ask a friend to write this calligraphy on a second wrapper around this cake).
It's only after 2005 that China set up and started to enforce a Quality System on the production of puerh cakes. Factories had to be registered, production date had to be mentioned... Spring 2003, however, was still the wild West in Yunnan when this small private factory cake was made. I found this spring 2003 raw puerh cake thanks to a Taiwanese tea merchant who frequently travels to China.
For this Chaxi, I have aired the dry leaves for a couple of hours before brewing them in a small Yixing zisha Shuiping. This has helped to make the taste quite smooth and sweet. The raw puerh energy is present in the long aftertaste.
This tea is great to get familiar with (well) aged raw puerh at a low price and as a daily tea for aged puerh fans. It's also interesting to compare it to my wild raw 2003 Yiwu puerh to understand the taste difference between plantation and wild puerh.