116- Blue Stamp Raw Puerh Tea Cake - 2002 - 400g

A tea that immediately invites you to an inner journey. From the first sips, a sweetness envelops the palate, followed by a subtle and soothing freshness. The body relaxes, the mind clears. This tea diffuses a calm and deep energy, while naturally supporting digestion and general balance. Origin: Qiaomu mountains, in Yunnan province Specificity: This 400g artisanal cake is made from high-altitude (Qiaomu), processed using traditional methods and then stone-pressed. The two characters on the packaging Jia Ji (级甲) mean high quality, a distinction reserved for superior productions. The leaves are thick, vigorous, bright and rich. The whole is perfectly balanced, with a quality close to wild teas, while offering a more harmonious and accessible expression. Selected with high standards and benefiting from excellent storage, this tea now reveals all its aromatic richness. It is among the most interesting Raw Pu-erh teas, both for tasting and for collecting. Bouquet: Delicate floral notes, ripe fruits, forest berries, blackberries, blueberries, honeyed nuances, a noble vegetal touch and a slight woody imprint. Properties: When infused, the liquor presents a luminous golden yellow hue, evolving towards amber then deep brown. The texture is soft, fluid and generous. The tea develops a natural sweetness, accompanied by an aromatic freshness and a beautiful depth. On the palate, it is round, silky and perfectly balanced. Notes of camphor gradually appear, bringing freshness, length and clarity. The tea has a beautiful structure, with a controlled intensity. Its sweetness is persistent and elegant. Its strong point lies in its pronounced aftertaste (hui gan): a sweet sensation that rises slowly and lingers, a signature of great terroir teas. With successive infusions, it gains in complexity, revealing deep aromatic layers while maintaining finesse and balance. Dosage: Around 8 grams for a complete session Preparation: Rinse quickly twice at 100°C, then infuse at 90°C starting around 6 seconds, gradually increasing with each infusion. After several infusions, it is possible to lightly boil the leaves to extract all their richness. Color: Golden yellow → amber → deep brown Taste and texture: Sweet, slightly astringent liquor, with honeyed, fruity and camphor notes. Silky, dense texture, with a beautiful thickness on the palate and excellent length. Storage: Store in its original packaging, in an aired environment, free from foreign odours. This tea has excellent ageing potential and will continue to refine over the years. A rare raw Pu-erh from Yunnan, already showing maturity, combining sweetness, aromatic depth, elegant camphor notes and an exceptional finish. A remarkable piece for discerning connoisseurs and collectors of fine Chinese teas. Note: Slight marks of time may appear on the packaging, attesting to its authenticity and natural evolution. The weight of the cake may vary slightly over the years.