Description
A striking wild-tree sheng made from naturally purple Ye Sheng leaves gathered in the north-western area of Dehong (1,600–2,200 m). This population of wild tea is famous for its dark-hued buds and leaves, naturally high polyphenols, and a vivid, energetic cup. Spring 2024 material was carefully hand-processed and stone-pressed into classic 357 g cakes; total production 100 kg.
Why it’s special
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Wild purple leaf (野生茶/Ye Sheng) from high elevation forests; naturally robust, bug-resistant growth and strong, focused energy.
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Spring pick that’s bud-heavy this year, adding a clear thread of early sweetness to the classic wild profile.
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Clean, careful processing designed for long life in the pumidor, built to integrate and round out with age.
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Small run from a single production area in Dehong; transparent and collectible.
Tasting notes
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Aroma: mountain honey, pine resin, dark florals; a hint of citrus peel.
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Liquor: bright golden yellow with excellent clarity; thick, almost oily body.
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Flavor: decisive young bitterness that quickly turns sweet; honeyed cane and wild-berry hints sit over a fresh, resin-mineral backbone.
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Finish & feel: long hui-gan and pronounced shengjin (mouth-watering return) with a warm, stimulating cha qi.
Origin & processing
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Area: north-western Dehong, Yunnan
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Elevation: about 1,600–2,200 m
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Material: wild purple-leaf Ye Sheng population (often referenced in the literature alongside C. sinensis var. assamica)
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Season: Spring 2024
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Craft: hand-picked • sun-withered • hand-rolled • sun-dried • traditionally stone-pressed
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Format: 357 g per cake (7 cakes per bamboo-leaf tong)
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Production: 100 kg total
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Producer: Yunnan Sourcing
Brewing guide
(Great water helps. Keep the early steeps short to manage the youthful bite.)
Gongfu (recommended)
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6 g per 100 ml
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98–100 °C
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Quick rinse, then 5 s • 8 s • 10 s • 12 s • 15 s, increasing gradually for 10+ infusions
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If the bitterness peaks too hard, shave 1–2 seconds off the first two pours or brew at 90–96 °C.
Western
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3–4 g per 300 ml (10 oz)
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95–98 °C • 2:00–2:30
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2–3 infusions, adding 20–30 s each round
Grandpa style
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1–1.2 g per 100 ml
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90–95 °C, top up as you sip
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Round, honey-sweet cup with a tidy green snap
Cold brew
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8–10 g per 1 L, room-temp water; refrigerate 6–8 hours
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Crisp, lightly citrusy sweetness with minimal astringency
Aging notes
Young purple ye sheng type pu-erh can be quite bold and bitter; with 2–4 years of clean storage the bite mellows into layered fruit-honey sweetness and a silkier texture. Store in 50-65% RH and 70-90F, in an odor-free area, with minimal airflow.
Pairing & occasions
Great on its own for a focused session, or use a small portion in blends to lift sweetness and length, especially fun alongside high-mountain Jinggu or Mengku material to compare terroir and wild vs. garden leaf.
In Summary
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Region: north-western Dehong, Yunnan
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Elevation: 1,600–2,200 m
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Harvest: Spring 2024
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Format: 357 g cake (7 cakes per tong)
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Production: 100 kg total
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Producer: Yunnan Sourcing
In short: a wild-tree, purple-leaf Dehong sheng with golden liquor, thick viscosity, and a powerful sweet-aftertaste, bold now and poised to become deeply complex with a few years of rest.
Wrapper Design by RongGao Printing Co. LTD
Previous Pressings of this tea can be found here:
- 2023 Yunnan Sourcing “Purple Love Bunny” Raw Pu-erh Tea Cake
- 2022 Yunnan Sourcing “Rrooaarr” Raw Pu-erh Tea Cake
- 2021 Yunnan Sourcing “Purple Kick” Raw Pu-erh Tea Cake
- 2020 Yunnan Sourcing “Purple Planet” Wild Tree Purple Tea Cake
- 2019 Yunnan Sourcing “Purple Pig” Wild Tree Purple Tea Cake
- 2018 Yunnan Sourcing “Dehong Ye Sheng Cha” Wild Tree Purple Tea Cake
- 2016 Yunnan Sourcing “Dehong Ye Sheng Cha” Wild Tree Purple Tea Cake
- 2015 Yunnan Sourcing Dehong Ye Sheng Cha Wild Tree Purple Tea cake
- 2014 Yunnan Sourcing Dehong Ye Sheng Cha Raw Pu-erh 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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