Tea
This 2003 Ye Sheng Da Ye Bing N2 is a great example of the transformative art of tea aging. Acquired in 2014-2015 and stored under dry conditions for nearly a decade, it now emerges as a refined and well-aged Sheng Pu-erh.
€35.00 – €476.00
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The experience
This 2003 Ye Sheng Da Ye Bing N2 is a great example of the transformative art of tea aging. Acquired in 2014-2015 and stored under dry conditions for nearly a decade, it now emerges as a refined and well-aged Sheng Pu-erh. Compared to the N1 version, this N2 boasts superior material and a deeper oxidation, showcasing the richness and complexity of aging.
Origin: China, Yunnan
Year: 2003
Storage: Dry-stored since 2014-2015
Cultivar: Wild growing trees
The experience
Relatively small and likely from younger leaves, indicating refined material.
Strongly smoky with hints of wood, leather, mushrooms, and the earthy freshness of a forest floor. The wet leaves between infusions enhance these aromas, evoking a sensory walk through nature.
Infusion: Strong and potent, with a bold Cha Qi that invigorates the senses.
A balance of pleasant fruity sweetness, high bitterness, and subtle acidity.
A thick, cloudy, and creamy consistency adds to its robust character.
Layered aromas of smoke, ash, incense, leather, wood, and camphor, complemented by notes of smoked cheese and earthy mushrooms.
A surprising fruity undertone of papaya, pineapple, and mandarin, with mandarin shining through in the aftertaste for a refreshing, zesty finish.
Highlight: The interplay between the smoky and fruity aromas is the star, creating a sophisticated and unforgettable tasting experience.
This tea is a rare opportunity to experience the result of nearly two decades of aging. Its strong Cha Qi, multilayered flavor profile, and interplay of smoky and fruity aromas make it a remarkable choice for Sheng Pu-erh enthusiasts. Perfect for contemplative sipping or sharing with fellow tea connoisseurs.
Brewing guide
96°C
Tea-to-Water Ratio: 5g per 200ml
Steeping Process:
Rinse: Pour hot water over the leaves and discard the liquid after a few seconds. This awakens the leaves and enhances flavor extraction.
First infusion: 1.5 minutes
Second infusion: 2 minutes
Third infusion: 3 minutes
The robust nature of this Sheng allows for extended brewing times, unlocking deeper layers of flavor with each infusion.
Useful details