2006 Tu Lin Phoenix Iron Cake | Aged Ripe Pu-erh from Wuliang Mountain Ancient Trees — Nearly 20 Years of Cellaring, Rich & Sweet
2006 Tu Lin Phoenix Iron Cake | Aged Ripe Pu-erh from Wuliang Mountain Ancient Trees — Nearly 20 Years of Cellaring, Rich & Sweet
Twenty years in the making. One cup worth every year.
This 2006 Tu Lin Phoenix Iron Cake (土林凤凰铁饼) is a ripe pu-erh (熟普) pressed from large-leaf ancient tree material sourced from Wuliang Mountain (无量山) — a high-altitude region in Yunnan prized for the quality and depth of its arbor-tree tea. After nearly two decades of careful cellaring, this cake has matured into everything aged ripe pu-erh promises: deep, mellow, smooth, and sweet in a way that only time can produce.
The liquor is deep ruby-red, luminous and oil-smooth — rich in color, bright in the cup, and immediately evocative of quality storage and patient aging. On the palate, the tea is thick and silky, with a pronounced natural sweetness that carries from entry through to a clean, sweet finish. No harshness. No edge. Just warmth and depth, sip after sip.
An ideal tea for autumn and winter drinking — warming, comforting, and satisfying at a price that makes daily enjoyment entirely possible. A benchmark everyday aged pu-erh.
What You'll Experience
- 🍿 Deep Ruby-Red Liquor — luminous, oil-smooth and visually stunning
- 🍯 Rich, Mellow Aged Character — nearly 20 years of cellaring fully expressed
- 💧 Thick, Silky Mouthfeel — smooth and full-bodied with no roughness
- ✨ Prominent Natural Sweetness — present from entry through to a sweet, clean finish
- 🍂 Perfect for Autumn & Winter — warming, comforting and deeply satisfying
- 🏔️ Ancient Tree Material — Wuliang Mountain large-leaf arbor trees, premium fermentation base
- ✅ Exceptional Value — aged pu-erh quality at an everyday price
A Note on Breaking the Cake
Iron cakes are compressed more tightly than standard pu-erh cakes. We recommend using a pu-erh pick or tea tongs rather than your hands — work from the edge inward, prying gently and gradually to keep the leaves as whole as possible. Take your time; the tea rewards patience at every stage.
About Tu Lin Phoenix
Tu Lin (土林) is a well-regarded Yunnan pu-erh producer with a long track record of consistent quality. The Phoenix Iron Cake (凤凰铁饼) series is one of their most recognized everyday offerings — dependable, honest, and well-cellared.
Product Description
Product Description
The 2006 Tu Lin Phoenix Iron Cake is a ripe pu-erh pressed from large-leaf ancient tree material from Wuliang Mountain (无量山), Yunnan — a high-altitude region known for producing arbor-tree tea of exceptional depth and character. After nearly two decades of careful storage, this cake has reached a point of full, harmonious maturity.
The liquor is deep ruby-red and oil-smooth in the cup — bright, luminous, and immediately communicative of quality aging. The mouthfeel is thick and silky, with no roughness or astringency from the fermentation process. The sweetness is the defining quality: prominent, natural, and sustained from the first sip through to a clean, sweet tail water finish.
This is a daily-drinker aged pu-erh in the truest sense — approachable enough to enjoy every day, deep enough to keep you interested, and priced to make that a realistic proposition. Particularly well-suited to autumn and winter, when its warmth and mellow richness are most welcome.
Key Features
Key Features
• Producer: Tu Lin (土林) — Phoenix Iron Cake (凤凰铁饼) series
• Type: Ripe Pu-erh (熟普) — Compressed Iron Cake (铁饼)
• Vintage: 2006 — nearly 20 years of cellaring
• Material: Wuliang Mountain (无量山) large-leaf ancient arbor tree (乔木大叶古树茶)
• Liquor: Deep ruby-red, luminous and oil-smooth
• Mouthfeel: Thick, silky smooth — no roughness or edge
• Sweetness: Prominent natural sweetness from entry to finish
• Best season: Autumn and winter drinking
• Value: High-quality aged pu-erh at an everyday price
Brewing Guidance
Brewing Guidance
• Breaking the Cake: Iron cakes are tightly compressed — use a pu-erh pick or tea tongs (not your hands) to carefully pry leaves from the edge. Work gradually to keep the leaves as intact as possible.
• Water Temperature: 100°C (212°F) — fully boiling water essential for aged pu-erh
• Teaware: Yixing clay pot or porcelain gaiwan recommended
• Leaf-to-Water Ratio: 6–8g per 110ml
• Rinse: 1–2 quick rinses (5–10 seconds each), discard — awakens the leaf and clears any storage notes
• Subsequent Steeps: 10–20 seconds, extending gradually each round
• Yield: 10–15 steeps per session
• Western brewing: 4–5g per 400ml, 3–4 minutes per steep
• Best enjoyed in autumn and winter — warming, mellow and deeply comforting
Share
Couldn't load pickup availability
