From TuLinFengHuang — a 2008 sheng (raw) puerh cake in the Sheng Tai Yuan Cha - 913 line.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · TuLinFengHuang
- Compression & dry leaf: It is pressed into a 357g cake. Look for visible buds in the dry leaf.
- Liquor: Expect a clear, bright, deep-amber cup.
- Taste: Once the leaf opens up, expect an aged character. It holds up well over many infusions.
- Mouthfeel & body: The texture is thick and rounded.
- Aftertaste: Some hui gan, the sweetness that returns after swallowing, is usual for sheng like this.
- Best for: everyday drinking, and a comfortable place to start for beginners.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
