Description
【Tea 】
The 1984 Premium Young Aged Yunnan Pu’er Tea is a rare vintage ripe (shu) Pu’er crafted from tender single buds and young leaves in Yunnan. With over 40 years of natural aging, this imperial-grade tea exhibits profound complexity, featuring a smooth, mellow texture and deep aromas of aged wood, camphor, and dried plums.
| Origin：Yunnan Province | Sort：Pu’er Tea (Ripe/Shu) | Level：Imperial Grade |
| Season：Spring 1984 | Caffeine：☆☆ | Storage：Stored in a ventilated, dry environment with moderate humidity using clay jars for over four decades; avoid direct light and odors. |
【Production Process】
Traditional ripe Pu’er craftsmanship: Fresh spring bud plucking → Kill-green → Rolling → Pile fermentation (60 days) → Sun-drying → Pressing into cakes → Natural aging since 1984, developing rich microbial complexity.
【The Dry Tea Leaves】
The dry cake shows tightly compressed golden buds with a dark reddish-brown hue and subtle oiliness. The aroma is deep and nostalgic, blending aged camphor, molasses, and a hint of damp earth.
【Tea Liquor】
The brewed liquor is a translucent deep amber, almost ruby-red, with a glossy surface reflecting its long aging. The texture is velvety and full-bodied.
【Tea Taste】
Delivers a luxurious, smooth entry with upfront notes of brown sugar and roasted chestnut, followed by a long, sweet aftertaste (“hui gan”) and a comforting warmth in the throat. The aging has mellowed any harshness, leaving layers of dried fig and sandalwood. It remains flavorful through 10–12 infusions.
【Health benefits】
Rich in post-fermentation compounds, this tea aids: – Digestive health and fat metabolism – Cholesterol regulation and heart health – Stress relief and sleep quality – Gut microbiome balance – Anti-aging through advanced antioxidant activity
【Recommended for】
Ideal for collectors and connoisseurs of aged Pu’er, as well as those seeking a gentle, digestive tea. Perfect for ceremonial drinking or as a legacy gift, embodying four decades of natural transformation.
【Brewing tools】
Antique Yixing clay teapot (preferred to enhance aged aromas), Gaiwan, or cast iron teapot
【Brewing method】
Use 6–8g of tea for 150ml boiling water (100℃). Rinse three times with hot water for 10 seconds each to activate the aged leaves.
【Number of brews】
10–12 infusions, with flavors evolving from rich molasses to subtle floral sweetness.
【Brewing time】
First infusion: 20–25 seconds | Second–fifth infusions: 25–30 seconds | Later infusions: 35–45 seconds
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