Fruity Class raw pu‑erh showcases a wide spectrum of fruit‑forward flavors — from bright citrus and melon to deeper berry, plum, and jackfruit expressions. These notes evolve naturally with age and storage, offering a dynamic tasting experience across the life of the tea.
In traditionally processed raw pu‑erh, berry and plum tones typically emerge only after 15+ years of moderate storage. Younger sheng often leans toward citrus brightness, while jackfruit, melon, and bubble‑gum notes commonly appear during the early fermentation window of 5–12 years.
Fruitiness also shifts with seasonal humidity cycles. Pu‑erh behaves like a living entity, absorbing moisture during warm, humid periods and releasing it as temperatures cool. A cake’s stage in this cycle influences how expressive its fruit profile becomes. Most productions show their strongest character during the release stage, though this depends heavily on prior storage conditions and the warmth of the season.
Each Fruity Class pu‑erh follows its own trajectory — unpredictable, lively, and deeply tied to both time and environment.
’19 Burmese Beauty
Deep tropical tones predominated by luxurious vanilla. High perfume top notes and light mid-tone accents of lychee and mango. Very sweet. Guogan (Kokang), Myanmar, commissioned by Shujian vendor and processed by Yongming TF. Boutique producer. Entirely stored in LA since release in ’19.
’15 Novocain
Mandarin fruit nose, attack, and finish amidst sweet broth suffused with vanilla. Astringency: active salivator reaching throat. Mandarin zest and vanilla huigan. Banzhang huangpian. Boutique producer. In Los Angeles since Feb ’21.
’08 Tibetan Script Square
Sturdy, sweet, refreshing. Trademark Jingmai orchid and vanilla fragrance. Sweetness lasts for better than eight infusions. Refreshing qi and personality. Shengtai. Gupuerh TF. Stored in Los Angeles since May ’23.
’07 Oasis Odyssey
Plummy-berry nose transferring into broth and huigan. Aroma coats cup (guabei). Very good sweetness, density and stamina. Xinghai TF. Stored in Guangdong for 15 yrs under dry conditions and Los Angeles since Mar ’23.
’07 LME Spring
Fruit punch comprised of oranges, peaches, white grapes, a bit of apple. Hint of vanilla top note, a thread of developing spice. Moderately sweet. Instantaneous huigan of sour-peachy cheekiness and vanilla. A salivator. Strong qi. Bulang, Banzhang, and Nannuo material from Laoman’e TF. In LA since Mar ’18.
’05 OG Gangsta
Very berry sweet-sweet nose in thick berry, raisin-y, vanilla, and medicinal camphor broth. Organic chopped leaf spring material ranging in grade from 3-6 in size. Gupuerh. Los Angeles stored since May ’19.
’04 Orange Mark
This CNNP Orange Mark consists of a blend of early and mostly late spring high quality Bulang area material mechanically pressed and stored in conservatively dry and cool conditions till its arrival in Los Angeles in Summer 2021.
’98 Berry Meadow
Autumn meadow grasses, suffused berry. Grape jam huigan. Intoxicating. Manzhuan material, Guangdong heavy stored. In Los Angeles since Jan ’23.
