A mountain-bright sheng, Peak Theory ’23 is a raw pu-erh from Da Xue Shan in Yunnan, picked by Lisu farmers in spring 2023 and pressed as a cake. The leaf is Ye Sheng — a wilder lineage — gathered by hand from a small garden around 2,100 m. Processing stays true to tradition: pan-fix, sun-dry, then compress; no wo dui fermentation. In the cup, alpine clarity meets a pine-resin snap, easing into honeyed sweetness and a hint of wild berries. A cool camphor lift rides over a satin, lively body, finishing long and mineral.

Ye Sheng from Da Xue Shan brings poised energy and quick-returning sweetness. In this 2023 sheng pu-erh vintage, the bitterness is clean and brief, yielding stone-fruit tones and a dry-wood echo. Raw pu-erh drinkers will enjoy the contrast between firm structure and silky glide. With time it leans toward deeper, aged pu-erh flavour — resin, honey and gentle spice — while keeping that high-altitude lift. The cake format protects aromatics and invites an even, graceful evolution.

FAQ

Is Peak Theory ’23 sheng or shu?
Sheng. It’s raw pu-erh — sun-dried and unfermented — with no wo dui process involved.

What does “Ye Sheng” mean here?
A wilder tea lineage from Da Xue Shan, known for brisk structure, resinous aromatics, bright berry hints and a cool, cleansing finish.

How does the 2023 vintage taste right now?
Fresh yet composed: quick, tidy bitterness, swift rise of sweetness, and clear mountain aromatics. The texture is smooth, with a long mineral tail.

Why press it as a cake instead of selling loose?
A cake shields the leaf, travels better, and supports steady, even development compared with loose maocha.

Who are the Lisu farmers mentioned?
Lisu communities in Yunnan manage high-mountain gardens and hand-pick the leaf, preserving careful, small-scale craft.