Tea Name: BoYa written as 伯牙 in Chinese Character which belongs to 1st one as below:
1) 伯牙 (BoYa)，sheng cha
2) 子期 (ZiQi)， sheng cha
3) 桐琴 (TongQin)，Shou cha.
高山流水遇知音(GaoShanLiuShuiYuZhiYin) is a well known story happened more than 2000 years ago in China. When BoYa was playing zither, occasionally ZiQi came by and attracted by the melody and directly pointed out when the melody was describing towering mountain or babbling stream. So ZhiYin(知音, understanding melody) is used for describing bosom friends from then on.
This tea was made from spring tea materials of Gu Shu(old tree) and wild tea both from BanPen(班盆 where belongs to Ban Zhang tea area, also called one of five Ban Zhang villages) .
According ratio of tea buds and attached with obviously white tea hairs.
Rich tea liquid with golden like yellow color, clean and clear.
Bitterness is rich because of ancient tea tree mixed with bitter content from wild tea also from Bu Lang tea region.
Package: 100g/pcs, 5pcs/tong.
Tea Profile
At a glance: 2018 · Sheng (raw) puerh · 100g cake · KingTeaMall
Unique aroma from dry tea leaves from ancient tea tree with refreshing mountain flavor and wild tea floral flavor. Strong tea threads tightly curled together with sleek like smoothness and brightness on surface.
Astringent and some spicy.
hui gan comes fast with momentum lasting long time and deep into throat.
Saliva producing is on high level and comes like waves one after another.
Tea flavor spreads into mouth and deep into gap between teeth.
Strong Cha Qi makes mind clear and breath smooth and clear.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a drinker new to puerh.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic. Kept in dry storage, which preserves a cleaner, brighter character.
GuangZhou 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.
