Aged Raw Puerh Tea Brick with a Mellowed Complexity

There’s something about a well-aged raw puerh that feels like a conversation with time itself. The 2000 CNNP 7561 (Yi Liang) Aged Raw Puerh Tea Brick is a prime example of how patience and care can transform a raw leaf into something deeply expressive. Its bold aroma, once sharp and aggressive, has softened into a smoky, spicy, and fruity perfume. The dark, honeyed liquor carries a taste that’s both familiar and evolving—think of a pine smokiness balanced by a general fruitiness and decent minerality. It’s well-balanced, with a moderate bitterness that lingers through several infusions, giving way to a spicy finish that lingers on the tongue.

This tea has clearly mellowed over the years, and while it’s likely made from blended Bulang materials, it’s far from being a generic example. It’s clean, with a strong sense of its original character, and has been dry-stored to preserve its integrity. The later infusions become more syrupy, sweet, and less astringent, with a nicely rounded mouthfeel that feels like a warm embrace. It delivers decent cha qi, the energy that puerh is known for, and lasts about 12 infusions before it starts to fade.

For those who appreciate the nuances of aged tea, this is a solid example of what dry-stored puerh can achieve. It’s not just about the age—it’s about the care taken in storage and the natural evolution of the leaves. The brewing notes suggest a method that allows the tea to open up fully: 7g per 110ml with boiling water, and letting it sit for about 20 minutes after the first rinse. The price tag of 75 cents per gram from Yunnan Sourcing makes it an accessible yet premium option.

So, what makes this tea stand out in a sea of aged puerhs? Is it the balance of bitterness and sweetness, or the way it maintains its original character despite the years? What would you do with a tea that has already aged so well?

Questions & Answers

Information sourced from industry reports and news outlets.