Crafted from early spring leaves harvested from ancient tea trees over 100 years old, this sheng (raw) puerh originates from Ban Pen village—located in the core region near the famed Ban Zhang area of Bu Lang Mountain, Meng Hai County.
The cake features tightly compressed, robust tea threads with a dark, matured appearance, reflecting its years of natural aging.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 200g cake · YunHai
The liquor is clear and bright, offering a rich, full-bodied taste with a smooth and mellow character. This tea leans away from harsh bitterness or strong astringency, instead delivering a satisfying sweetness from the very first sip, followed by a pleasant hui gan (returning sweetness) in the aftertaste.
It stimulates saliva production and leaves a lingering, soothing finish that promotes a calm and positive state of mind.
Best for: everyday drinking at home or at work; beginners will find it approachable.
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.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- 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.
