Its old-tree (gu shu) leaf from Yi Wu brings this ripe puerh a soft, sweet and especially smooth texture. Time in storage may round it out further; how much depends on conditions. "Yi Wu" (Yi Wu - Old Arbor Tree) is XingHai's 2004 ripe (shou) puerh, sold here as a 357g cake.
Tea Profile
At a glance: 2004 · Ripe (shou/shu) puerh · 357g cake · XingHai Tea Factory
- Compression & dry leaf: It is pressed into a 357g cake. Breaking it open reveals visible buds, large, robust leaves and some stems.
- Liquor: Expect a deep-red cup.
- Taste: It opens mellow from the first steep. Through the middle infusions, woody notes come forward.
- Mouthfeel & body: Expect a smooth and mellow mouthfeel.
- Aftertaste: The aftertaste brings a long finish.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few ripe puerh teas.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Rinse the leaves twice, then cover and rest about 10 minutes to let them open.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — ripe puerh 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.
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.
