Feng Lan Yun Hua — “high mountain mist great tea” — captures misty peaks in a 2024 cake (batch 2401). Young and lofty.
Tea Profile
At a glance: 2024 · Sheng (raw) puerh · 357g cake · high-mountain leaf · DaYi (Menghai Tea Factory) · 1st batch
- Compression & dry leaf: This tea is sold as a 357g cake. Look for well-formed threads in the dry leaf.
- Liquor: Expect a bright, yellow cup.
- Taste: The first steeps are mellow and fresh, with only a light bitterness. Through the middle infusions, floral and fruity notes with a touch of honey and plum come forward over a sweet and balanced base.
- Mouthfeel & body: The texture is full-bodied, smooth and rounded.
- Aftertaste: The aftertaste brings a strong hui gan and a long finish.
- Best for: everyday drinking, and a comfortable place to start for those new to puerh.
Tasting Notes
-
First Brew:
- Tea color: Bright yellow.
- Aroma: Strong honey and floral scent.
- Taste: Smooth, sweet tea with a quick returning sweetness. The bottom of the cup reveals a strong honey fragrance.
-
Second to Third Brew:
- Tea color: Deep yellow and bright.
- Aroma: Rich honey fragrance with noticeable floral and fruity notes.
- Taste: Full and mellow with a balanced bitterness and sweetness. The aftertaste is refreshing with a lasting honey aroma.
-
Fourth to Sixth Brew:
- Tea color: Bright yellow.
- Aroma: Rich honey fragrance with floral and fruity undertones.
- Taste: Smooth and vibrant like nectar, with a sweet, lasting aftertaste and lingering charm.
-
Seventh to Tenth Brew:
- Tea color: Bright and lively yellow.
- Aroma: Long-lasting, sweet honey fragrance.
- Taste: Smooth and refreshing with an enduring sweetness and a prolonged aftertaste.
Brewing Guide
- Water: bring it to a full boil — 100°C (212°F).
- Steps:
- Use about 5g of tea per 100ml of water.
- Rinse the leaves once with boiling water, about 5 seconds, then pour it away. Cover and let the leaves rest for around 10 minutes.
- Steep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.
- Decant into a sharing pitcher.
- Serve. Sheng puerh stands up well to many resteeps.
- These are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.
Storage
Store the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.
A Note on Appearance
You won't find these on every cake — they tend to turn up more often in teas that have been stored longer.
- Small dark specks: on naturally stored puerh, tiny dark specks can show up on the wrapper or around the cake edges. Harmless — just brush them off before brewing.
- Tea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.
- Torn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.
