易武 熟茶 沱茶 (2001 年 250g) OVP Yi Wu Shou Pu’erh Tuo Cha (2001 Vintage 250g)

—— 二十四年的时间，留住一抹「易武柔香」

在普洱茶的世界里，很多茶友以为“沱茶”只是方便运输。
其实恰恰相反——沱茶往往使用更高等级、更嫩的茶叶原料，
发酵与陈化都更具挑战性。

这款 2001 年易武熟茶沱，正是时间与技艺的双重结晶。
嫩叶原料在岁月的洗礼下，展现出难以复制的层次——
前段有淡淡的花蜜香与陈木香，中段柔顺甘润，
尾韵清凉回甘，气韵温柔而不失厚度。

二十四年的静谧陈化，让它的香气更为细腻、圆融。
汤色深红透亮，香气沉稳悠长。
这是“懂得等”的人才能懂的味道，
一如人生，愈久愈温润，愈久愈从容。

年份 / 仓储
2001 年春采嫩叶制沱，前期昆明干仓陈化，
后期于新加坡专业仓恒稳转化十余年。

A Rare Gem for Shou Pu-erh Connoisseurs
While lovers of Shou pu-erh may be well-acquainted with the bold, earthy "Menghai style," few have encountered the refined elegance of an aged Yiwu Shou pu-erh. This 2001 vintage offers a rare opportunity to explore the subtler side of fermented tea, crafted from one of Pu-erh's most revered terroirs.

Liquor Profile

• Colour: The tea brews a luminous, translucent mahogany-red, deepening to a rich amber hue in later infusions. A delicate golden halo shimmers at the rim of the cup—a hallmark of well-aged fermentation.

• Flavour: A silken cascade of wildflower honey and stewed apricot unfolds across the palate, underpinned by whispers of antique cedarwood and distant forest loam. The signature "Yiwu softness" manifests as a rounded sweetness reminiscent of brown sugar dissolving on the tongue.

• Mouthfeel: Velvety and coating with heaviness, this tea glides over the palate like liquid silk. A cooling sensation lingers at the back of the throat—an intriguing contrast to the warm, chestnut-like aftertaste.

Body Sensation
The tea radiates gentle warmth from the solar plexus outward, creating a comforting "tea blanket" effect. Long-steeped infusions may induce a light perspiration at the hairline—a prized "cha-qi" response indicating active aged compounds. The overall experience is one of centering calmness, making it ideal for contemplative afternoon sessions.

Why Yiwu Shou Pu-erh Remains Elusive

1. Premium Raw Material Costs
   Yiwu's status as Pu-erh's "Imperial County" has seen its raw maocha prices soar, particularly for the plump buds and slender stems that define this tea. While most producers reserve such prized leaves for raw pu-erh (where Yiwu's floral elegance commands top prices), we've taken the bold step of fermenting these premium leaves—a luxury few can justify economically.

2. High-Stakes Fermentation
   Traditional wet-pilling fermentation (wo dui) becomes exponentially riskier with premium material. Our 24-year-old batch represents a technical triumph—maintaining Yiwu's delicate terroir characteristics through precise moisture and temperature control Most commercial operations cannot risk fermenting small batches of such valuable leaves.

3. The Menghai Monopoly
   Since the 1990s, the market has been conditioned to associate ripe pu-erh with Menghai's robust profile. This 2001 Yiwu challenges that paradigm, offering an entirely new spectrum of fermented tea appreciation—one that rewards patient sipping rather than immediate intensity.

Technical Specifications

• Material: Spring-harvested Yiwu arbour tea (buds:leaf:stem ≈ 3:5:2)

• Fermentation: 2001 first-wave fermentation under Master Li's supervision

• Storage: Dry Kunming aging until 2010, followed by controlled Singapore maturation

A Limited Opportunity
Of the original 2001 production, only limited stocks remain in private hands. This re-release from our member archives represents a vanishing chance to acquire a piece of ripened Yiwu history.