Jia Ji — “grade 1 leaf” — is DaYi's bud-forward sheng series since 2008: young buds and robust leaf pressed into handy 100g tuos. More buds, stronger brew — thick and refreshing. This is the 2022 first batch.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · 100g tuo · grade 1 leaf buds and leaves · Menghai Tea Factory · 1st batch
- Compression & dry leaf: It is pressed into a 100g tuo. The dry leaf shows grade 1 leaf buds and leaves, well-formed threads and visible buds.
- Liquor: The liquor is clear and bright, golden yellow, as is usual for young sheng.
- Taste: It opens fresh and full-flavored from the first steep. Further into the session the cup stays rich. It rewards paying attention across a longer session.
- Mouthfeel & body: On the palate it is thick and full-bodied.
- Aftertaste: The finish is fairly clean, often with a touch of hui gan.
- Best for: everyday drinking: an uncomplicated cup that first-time puerh drinkers can brew with confidence.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- How to brew:
- Add around 5g of tea for every 100ml.
- Give the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.
- Start with 10–15 second steeps, lengthening by about 5 seconds each round.
- Pour the liquor into a sharing pitcher.
- Serve and resteep — sheng puerh goes many rounds.
- Think of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.
Storage
Keep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.
A Note on Appearance
Not all cakes develop these — the chances simply rise with longer 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 spotting can occur from natural tea oils. This is not a flaw.
- Torn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.
