2025 “Jam Session” Ancient Trees Raw Pu-erh Tea Cake

This sheng is made from the leaves of 200–700-year-old trees of a rare variety found only in a small area on the border of Chiang Mai and Mae Hong Son provinces.

At the moment, it’s probably the juiciest yet softest young sheng in our assortment.The smell of cakes knocks you off your feet with its sweetness. Thai material always leans fruity and sugary, but this one takes it further—while still keeping a traditional profile: a layered mix of stone fruits, strawberry jam, white currant, and milky caramel.

On the palate, it’s a tart-sweet blend of strawberry, apple, and white currant jam. Then comes a sugar sweetness, like what you find in fresh white teas.

The aftertaste is stunning—long, oily, and persistent. Berries and fruits keep unfolding in the throat, gradually weaving in something new—pussy willow buds and birch sap.

Among all our shengs, this one takes boiling water the best. Even if oversteeped, it stays balanced: the first wave is all fruity sweetness, followed by moderate astringency and a touch of bitterness that quickly gives way to sweetness again. And that sweetness lingers deep on the tongue and keeps your mouth watering.

Toward the end of the session, once that returning sweetness settles into something more constant, subtle hints of plum and apricot begin to appear—a curious and enjoyable twist.

The liquor is crystal clear, almost tear-like by mid-session. As for steeps—you’ll lose count. The brew stays dense and juicy throughout the whole main part of the session.

I haven’t been drinking much young shengs lately—they tend to be tough on the stomach—but this one is gentle and well-behaved. It leaves you calm and uplifted. We tested it several times—the tea euphoria is real. It gives that comfy, satisfied feeling you usually get from red teas.

This sheng captures the most distinctive and flavorful qualities of old-tree Thai material.

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