An aged shu from the heart of Xishuangbanna, Lost Archive 2004 is a ripe pu-erh shaped as mini tuo and sourced from the Menghai area. The leaf underwent the wo dui process in 2004, then was pressed the following year and held in dry Kunming storage — a calm, oxygen-rich rest that keeps flavours clean. In the cup, the maturity shows as polished earth and dark-sugar depth with a cocoa-leaning finish. Texture is velvety and composed, and the aftertaste settles smoothly. Small-format compression gives tidy structure without heaviness, letting the tea open promptly while remaining stable over time.

This is ripe pu-erh built on process and patience: careful post-fermentation to guide transformation, pressing to unify the leaf, then long, uneventful cellaring to let edges knit and sweetness round. The mini tuo form preserves consistency piece to piece, so each coin tracks a similar arc of development. What you taste now is fully settled shu — warm, steady and articulate — carrying Menghai’s clear, comforting signature.

FAQ

What is “wo dui”?
A guided post-fermentation: tea is gently warmed and kept humid in a pile so microbes and oxidation convert fresh leaf into ripe pu-erh within weeks.

Why 2004 on the name if pressing was later?
The key transformation — wet-piling — happened in 2004. The leaf was pressed the following year; the character reflects the 2004 fermentation.

What is a mini tuo and how big is each?
A small, coin-shaped compression designed for consistency; these pieces are roughly 4–5 grams each, easy to portion and age in a steady, predictable line.

How does dry Kunming storage influence the result?
Cool, low-humidity city conditions slow the curve and keep the profile clean, allowing sweetness and wood tones to emerge without mustiness.

How does mini-tuo aging compare to cakes or loose?
Mini tuo age more evenly than large cakes and more slowly than loose leaf, balancing integration with clarity over the years.