Vintage Stout ’07 is an aged ripe pu-erh from Yun County, Yunnan presented as loose leaf rather than a pressed cake. The tea was wet-piled in early autumn 2007 using the wo dui process — a controlled, warm and humid fermentation that moves fresh sheng toward ripe maturity within weeks. After long, quiet rest, the result is settled and composed, with fermentation fully integrated. Leaves remain intact and resilient, showing the calm confidence that time imparts without heaviness.

Loose leaf and compressed cakes mature along different paths. Uncompressed leaves exchange air evenly across each strand, so development is quicker and more linear over the years, emphasizing clarity and stability. A cake evolves more slowly as moisture and aroma migrate through the mass, creating a denser, more interwoven profile across longer spans. Presented as loose leaf, this 2007 ripe pu-erh highlights that transparent, steady arc of aging while preserving Yun County’s natural definition.

FAQ

Is Vintage Stout ’07 sheng or shu?
Shu — a ripe pu-erh produced by wet-piling in 2007 and offered as loose leaf.

What exactly is the wo dui process?
Wo dui is a guided post-fermentation: tea is piled, warmed and kept humid so beneficial microbes and oxidation transform fresh leaf into ripe pu-erh in a few weeks.

How does loose-leaf aging differ from a pressed cake?
Loose leaf ages faster and more evenly, keeping definition. A cake ages slower; compression reduces airflow, so flavors knit tightly and deepen over longer periods.

What does age since 2007 change?
Time integrates the pile character, softens edges and increases composure. The tea becomes stable and harmonious, with a settled feel that fresh shu cannot match.