A spring 2024 sheng expression crafted as a 357 g cake, Nectar Protocol ’24 is a raw pu-erh made entirely from the mature golden leaves selected from Jinggu material and pressed in mid-2024. 

Working with older, wild trees in the hills around Pu’er brings an easy sweetness and calm energy. Expect a clean, amber-honey glow, satin viscosity and minimal bite. The profile opens bright and floral, then turns mellow and rounded, with a cooling lift on the finish. It’s sun-dried and unfermented — no wo dui — so the tea speaks clearly of place and season.

Huang pian gives this raw pu-erh extra composure and a silky glide, trading punch for depth. Fresh today as a 2024 sheng pu-erh vintage, it’s already gentle and comforting; with time it will develop the deeper, wood-toned grace associated with aged pu-erh flavour. Jinggu’s higher slopes lend clarity and a light woodland sweetness that lingers between steeps. 

FAQ

Is Nectar Protocol ’24 sheng or shu?
Sheng. It’s raw pu-erh, sun-dried and unfermented, then steamed and pressed into a cake.

What does “huang pian” mean here?
Huang pian are mature leaves sorted from the batch. They brew smoother and sweeter, with a thicker, gliding texture and very low astringency.

How will this 2024 sheng change with time?
Fresh now, it shows floral sweetness and a cool finish. With patient aging, expect deeper sweetness, softer edges and gentle wood and honey tones.

Why press a cake instead of selling loose?
Cakes protect the leaf, travel well, and encourage a slow, even transformation that loose maocha rarely achieves.

What is Jinggu known for in raw pu-erh?
Higher-elevation gardens and older trees that yield clear, sweet cups with light florals and a relaxed, cooling finish.