Description
Conceived by pu-erh scholar Master Deng Shihai (author of the 1995 reference Pu’er Tea), Fu Lu Yuan Cha revives pre-1950s “haoji” methods: Fengqing material, traditional packaging, and seasonal blending to balance spring power, summer sweetness and autumn aroma. The name nods to historic Fu Lu Gong cakes from Fengqing. Some batches were initially dry-stored in Kunming before moving south, emphasizing slow, clean maturation. Expect dense liquor, camphor/woody aromatics, early firmness that turns sweet, and long, cooling huigan. By vintage:-2006 Small run; thin-profile cakes; robust, thick soup with notable camphor and pronounced bitter-to-sweet turn; 2007 (second batch; seasonal blend focus) – Broader release; refined pressing; blended Fengqing large-leaf sun-dried maocha; “seasonal blend” (季节拼配) highlighted; sturdy, old-school profile with leathery/forest notes; 2012 (later batch; 380 g; “Masterclass Tea”) – Documented by contemporaneous “Masterclass” write-up: positioned as Deng’s teaching/benchmark tea; blended to echo antique recipes; 2013 (380 g; Fengqing source) – Continuation of the series using Fengqing material; clean, age-worthy sheng with balanced incense/old wood/camphor impressions reported
