A mountain-bright sheng, Wild Bureau ’21 is a raw pu-erh from Matai in Bangdong, Yunnan. Picked by hand in spring 2021 from a small wild trees plot at 1,650 m, it’s crafted from the Bangdong Daye cultivar — large, muscular leaves that carry clean strength and quick-returning sweetness. Processing stays traditional — wok-fix, sun-dry, then press — with no wo dui fermentation.

Made by Li Ping Cheng — a well-known, experienced producer of high-quality small-lot pu-erh teas — this cake opens with citrus pith and white blossom before settling into resin, honey, and a cool, minty breeze. The texture glides, and the finish runs long and mineral.

This 2021 sheng pu-erh vintage balances tidy, fleeting bitterness with a swift rise of sweetness and a stony, high-mountain line. Bangdong Daye lends stamina and poise without roughness, so the energy feels focused rather than sharp. As it rests, expect it to lean into aged pu-erh flavour — deeper wood, warm spice and gentle amber tones — while keeping that alpine clarity. Pressing as a cake helps protect aroma and encourages an even, graceful evolution over time.

FAQ

Is Wild Bureau ’21 sheng or shu?
Sheng. It’s raw pu-erh — sun-dried and unfermented — with no wo dui process involved.

What does “Bangdong Daye” indicate?
It’s a local cultivar prized for thick leaves, bright minerality and a quick, sweet aftertaste.

Who is Li Ping Cheng?
A respected, experienced maker known for high-quality small lots of pu-erh teas with clean craftsmanship.

How does the 2021 harvest taste now?
Fresh yet composed: tidy bitterness, fast sweetness, floral lift and a cool, mineral tail.