Zen Class raw pu‑erh represents one of the most subtle and contemplative categories within the Puerh Junky universe. These teas often fall on the cloud‑mist or creamy side of the spectrum, with a gentle sweetness that frequently reflects Yiwu and Bulang terroirs. While the initial impression may seem soft or understated, Zen Class offerings are famously deceptive. Beneath their calm exterior lies an austere broth complexity, with aftertastes and energetic effects that unfold in ways that feel counterintuitive, even surprising.
These are not teas for casual quaffing. Zen Class sheng rewards patience, quiet attention, and a willingness to sit with the cup as layers reveal themselves slowly. In Chinese, this approach is captured by the concept of pincha (品茶)—“an elegant and leisurely art of enjoyment.” It emphasizes savoring rather than consuming, allowing the tea’s subtleties to emerge through mindful engagement.
Whether creamy, misty, sweet, or texturally refined, Zen Class raw pu‑erh invites a more meditative style of drinking. These teas appeal to those who appreciate nuance, restraint, and the quiet power of traditional processing expressed through time, terroir, and attentive brewing.
’11 Ginseng Song
Vanilla nose, tongue numbing, mouth cooling. Ginseng vibe gives way to subtle celery and berry note. The berry note lingers in aftertaste for a respectable spell. Medium viscosity, beautiful clarity, steadily approaching qi. Yiwu shengtai material, from Master Zheng Silong. Stored in Los Angeles since April ’21.
’10 LSD
Smooth old-tree sophistication, expressing three phases: 1) vanilla sweet; 2) ginseng bittersweet, light astringency, 3) ginseng light sweet. Ginseng huigan unmistakable, pleasant, long lasting. Luoshuidong village Stored in Los Angeles since Sept ’22
’09 Forever Zen
Zen to the max, intensifying sweetness. Vanilla and minerals. The taste and aroma are one. There is zero bitterness and the broth possesses a pleasing degree of viscosity. The huigan comes even before the broth is completely swallowed. Manzhuan material. In Los Angeles since Feb ’21.
’09 Cream of Mushroom
Less savory than sweet, mushroom and cream prevail. Mouth watering huigan. Blue Mark old tree Bulang from one of the Five Golden Flowers of Menghai Du Qiong-zhi. Stored in LA since April ’21.
’07 Deception
The qi is catastrophically strong, in marked contrast to its overall genteel personae. Colour full on copper. Aroma subtle incense, golden delicious apple, light honeysuckle. All transfers to gentle broth, possessing complete sweetness. Boyou Tea Factory in Los Angeles since Nov ’23.
’07 Melissa’s Song
Cream note excels, extending throughout the session. Balanced astringency, touch of bitterness. Overall pleasant drinking experience especially if you’re a cream fiend. Mengsong material. Stored since April ’22.
’06 Vanilla Gratitude
Toffee, creamy vanilla taste and nose that progresses to the characteristic Yiwu apricot in later infusions. Yiwu Mengla Gratitude TF. Stored in LA since April ’21.
’05 Yiwu Mountain Melody
Sweet vanilla and sasafrass. Savory bacon grease and elegant camphor. Astringent tartness sounding resolute puerh melody. Jinglong TF. In Los Angeles since April ’21.
’03 Count Birchenberry
Birch wood vanilla with berry finish and nose. Fierce astringency. Mansa, old school processing. Whole body buzzes and tingles. Stored in LA since May ’21.
