This tea was collaboratively produced by Jia Mu Tea Company and San Tai Lao Hao Tea Company.
It uses early spring tea leaves harvested from an ancient tea plantation at an altitude of around 2,000 meters in Bai Ying Mountain.
Although Bai Ying Mountain is part of Wu Liang Mountain, it is located in the Lin Cang tea region, categorizing this as a Lin Cang region tea rather than a Pu Er region tea.
The tea threads are tight and neat, adorned with multiple tea hairs.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 357g cake · JiaMing
The tea liquor is clear with a bright appearance. In terms of taste, it offers a smooth mouthfeel with a rich texture.
The flavor is well-balanced and refreshing, with a noticeable roundness.
This tea is particularly good in terms of hui gan (returning sweetness) and saliva production.
It has light to minor bitterness and astringency.
The lingering mouthfeel is satisfying and memorable.
This tea is more than just a daily drink; it’s also friendly to newcomers or those who don’t prefer strong tea flavors.
Best for: everyday drinking, and a comfortable place to start for novices.
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.
Naturally stored in Guangzhou, the tea has been aged under optimal conditions to enhance its unique qualities.
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.
