2006 TSLH Yiwu Spring Tips

This tea is a reminder that there can be beauty in simplicity. I’ve been drinking it for several years now, and every time I come back to it I’m reminded of its appeal.

The cake was pressed in 2006 by Tian Shi Lao Hao (天氏老號), a relatively unknown puerh brand. For me, the appeal of this tea has never been the name on the wrapper. It’s the tea itself that keeps bringing me back.

I think a large part of that appeal lies in the material it was pressed from. My source had this tea tested for pesticide residues, and none were detected. The leaves are clearly from younger trees, but I suspect they were grown in a healthy environment. The experience of drinking this tea has a vibrancy to it that never fails to leave an impression.

The tea has also gone through natural dry storage in Taiwan, which I think has been executed very well. It has developed over the years while maintaining the clean and vibrant character that I enjoy about it.

In the cup, I get notes of fruit, wood, and herbs. The liquor has good thickness, with a mild astringency and a satisfying aftertaste. When pushed with longer steeps, a bitter note can creep in, but it resolves nicely into returning sweetness.

For me, this is a simple tea, but one that feels clean, vibrant, and full of life. The energy is expansive, uplifting, and calming.

I’m not saying this is a high end tea, because I don’t think that’s where its value lies. I think it’s a great choice for someone who is new to puerh, or for more experienced drinkers looking to add an affordable daily drinker to their rotation. Personally, I’d prefer to drink this cake over many of the more expensive Yiwu cakes I’ve sampled.