This exquisite tea is crafted using carefully chosen leaves aged for 2-3 years, hailing from the renowned core regions of Bu Lang Mountain and Na Ka. Each leaf is meticulously selected to ensure a premium blend.
The tea presents itself in tightly rolled threads, showcasing a remarkable neatness and an aesthetically pleasing appearance that speaks to its quality craftsmanship.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
Upon brewing, it releases a captivating floral aroma, elegantly intertwined with a subtle smoky flavor, creating a sensory experience that is both unique and delightful.
The balance of flavors is masterfully achieved, with a harmonious blend of mild bitterness and gentle astringency. This equilibrium makes each sip both invigorating and soothing.
The tea's texture is smooth and rich, offering a full-bodied taste that lingers pleasantly on the palate. It's particularly notable for its excellent 'hui gan' - a lingering sweetness and refreshing feeling post-drinking, as well as its ability to stimulate saliva production, enhancing the overall tasting experience.
Best for: Perfect for connoisseurs and casual tea drinkers alike, this tea is a testament to the art of fine tea making, promising a delightful and memorable drinking experience.
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.
Guangzhou natural 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.
