2020 Ji Fu

The 2020 Jifu Raw Puer Cake is a lesser-known production from respected puer scholar and producer Deng Shi Hai. Like many of his teas, it was produced at the Dragon Spring Tea Factory using leaf material sourced from Fengqing County in Lincang Prefecture. 

According to the tea’s inner ticket, it was crafted in the style of teas from the hàojí era, blending material harvested in both spring and autumn. As puer scholar Wu De Liang notes, the hàojí period refers to the late Qing dynasty and early Republic era, lasting until 1949. Teas produced in this manner were traditionally intended for long-term aging.

The name Jifu (亟福) may be translated roughly as “extremely blessed.” The wrapper also bears the phrase 典藏版, meaning “collector’s edition.” Based on its structure and character, the tea appears well suited for further aging and, in my view, is certainly one worth collecting.

I am a big fan of tea from Lincang, especially when it is as lively as this one. In particular, I enjoy the gripping mouthfeel that I often associate with teas from this region. The Jifu is an engaging tea to drink, offering a compelling combination of aroma, flavor, texture, and cha qi throughout the session. It embodies many of the qualities I look for in a premium factory puer. Whether set aside for aging or enjoyed now, this is a tea I can confidently recommend.