🇨🇳 China | Yunnan
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Ancient Spring
布朗古树熟普
Bù Lǎng Gǔ Shù Shú Pǔ
Al-rabie Alathari
The Character
Ancient Spring is a pu-erh tea inspired by leaves from mature tea trees. With time and careful fermentation, it develops earthy depth and natural sweetness. The infusion is smooth, grounding, and layered with character.
Flavor Profile
Roasted
Sweet
Earthy / Mineral
Floral
Fruity
Nutty
Spicy
Vegetal
Umami
Creamy
Sour
Bitter
Smoky
Marine
Cooling / Menthol
Ingredients
Camellia sinensis
Botanical Profile
Location / Province:
Yunnan, China
Harvest Season:
Spring
Elevation:
2800 - 3000 meters
Cultivar / Variety:
Da Ye Zhong
Processing / Picking:
Hand-plucked as silver-white buds and slender grey-green leaves. It is processed using traditional Sheng PuErh methods—sun-dried and minimally handled to allow the "wildness" of the mountain flowers and forest honey to shine through.
Sensory Analysis
EYES
A striking blend of slender grey-green leaves and fuzzy silver buds. The liquor is a bright, clear afternoon sun yellow.
NOSE
A complex, "cloudy" bouquet. It opens with cooked apricots, toffee, and cinnamon, grounded by a deep misty mineral/slate aroma and fresh petrichor.
MOUTH
A tropical and wild fusion. It leads with guava and cherimoya (custard apple), moving into savory notes of nutmeg custard and fennel tops. It has a unique "brothy" and oily texture.
BODY
Medium thick and bright. Settling and clarifying with a natural digestif quality — it calms the stomach and quiets the mind after a meal.
Brewing Guide
Gong Fu Method
🌡 Temperature:
90-95℃
🍵 Tea Amount:
5g per 100ml
Infusions:
1st steep —
15 seconds
2nd steep —
20 seconds
3rd+ steep —
add 5 seconds each round
Western Method
🌡 Temperature:
90-95℃
🍵 Tea Amount:
2g per 250ml
Infusions:
⏱️ Steep Time:
2–3 minutes
These instructions are only our recommendations. Feel free to adjust and experiment to find your perfect cup.
Caffeine Level
Caffeinated
Tea Leaf Rating
Based on customer feedback





























