Pressed in 2005 in the renowned tea region of Yunnan, this vintage Pu-erh cake began its life as a classic ripe Pu-erh destined for long-term storage. For years, the cake rested quietly as seasons passed and time worked its subtle influence on the leaves.

As the cake matured, the bold fermentation notes gradually faded. The aroma softened, becoming more restrained with each passing year. Yet beneath this calm exterior, a different transformation was taking place. The flavours grew deeper, smoother and more unified, creating a tea that speaks through texture and taste rather than fragrance.

Today, opening this vintage cake is like opening a chapter from Pu-erh history. The liquor pours dark and clear, carrying the character of 20 years of patient ageing. It is a tea that rewards slow drinking, offering a glimpse into how time can shape a humble ripe Pu-erh into something quietly impressive and enduring.

• Use 6 grams of tea leaves in a teapot or gaiwan.
• Pour boiling water (100°C) over the leaves.
• For the first few infusions, steep for about 15 seconds to extract the vibrant top notes without bitterness.
• Gradually increase the steeping time with each infusion as the flavour begins to mellow.
• This tea can be brewed at least 10–15 times, revealing new layers of complexity with each steep.