From XiaGuan — a 2015 sheng (raw) puerh cake in the Xiao Bai Cai line.
Tea Profile
At a glance: 2015 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is compressed into a 357g cake.
- Liquor: The liquor is typically golden to amber at this stage.
- Taste: The first steeps are fresh and full-flavored, with a strong bitterness and some astringency. As it opens up, the taste turns sweet and rich. New details keep appearing in the later steeps.
- Mouthfeel & body: The body comes across as thick, full-bodied and smooth.
- Aftertaste: Look for a quick, clear hui gan and a long finish after each cup.
- Best for: improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
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.
