Leaf Origin and Selection: This tea is crafted using early spring leaves from large trees in the Jing Gu region, combined with leaves from arbor trees in the Meng Hai region. This blend of sources contributes to the tea’s unique character.
Tea Profile
At a glance: 2023 · Sheng (raw) puerh · 357g cake · KingTeaMall
Leaf Appearance: The tea features tight and neatly arranged threads, interspersed with multiple tea hairs, indicative of careful processing and high quality.
Liquor Quality: Upon brewing, it produces a clear liquor with a bright appearance, showcasing the tea’s purity and finesse.
Flavor Profile: The flavor of this tea is refreshing and robust, offering a satisfying and invigorating experience.
Bitterness and Astringency: It possesses a medium level of bitterness and astringency, striking a harmonious balance that enhances its taste.
Overall Taste Balance: The tea is well-balanced in flavor, making it a delightful choice for everyday enjoyment.
Best for: This tea is highly recommended for daily drinking, suitable for a wide range of tea enthusiasts.
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.
It has been naturally stored in Guangzhou, ensuring the tea’s flavors are well-preserved and mature gracefully over time.
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.
