Tea Blend and Origin:
Our tea is a meticulously crafted blend, utilizing select materials from the renowned Bu Lang and Meng Song tea regions. This blend adheres to a carefully formulated recipe, ensuring a consistent and premium quality in each batch.Physical Attributes:
The tea is characterized by its tightly knit and robust threads, displaying an exceptional neatness and a visually appealing appearance. This attention to detail reflects the high standards of our tea selection and processing techniques.Visual and Sensory Qualities:
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · 357g cake · KingTeaMall
Upon brewing, the tea reveals a clear and bright liquor, indicative of its purity and high-grade processing.Flavor Profile:
This tea strikes a delicate balance in its flavor profile, featuring a medium level of both bitterness and astringency. This equilibrium provides a complex yet approachable taste experience.
The strength of the tea is noteworthy, offering a robust and full-bodied experience to the palate.
A prominent feature of this tea is its hui gan, the returning sweetness that lingers after each sip, coupled with an effective stimulation of saliva, enhancing the overall sensory experience.
The taste is refreshingly unique, accentuated with a subtle floral fragrance, contributing to a delightful and aromatic drinking experience.
Each aspect of the tea’s taste is harmoniously balanced, ensuring that no single attribute overpowers the others, creating a well-rounded and enjoyable cup.Storage:
Best for: everyday drinking without fuss. Suitable for newcomers as well as regular sheng drinkers.
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. Kept in dry storage, which preserves a cleaner, brighter character.
Our tea benefits from natural storage in Guangzhou. which makes the evolution faster than pure dry storage.
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.
