Made from leaf grown in Meng Song, one of the highest tea areas in Xi Shuang Ban Na, an area known for a firm body, clear bitterness and a strong returning sweetness. At this age, sheng is often starting to soften, though storage plays a part. From XiaGuan — a 2017 sheng (raw) puerh tuo in the Beng Long XY line.
Tea Profile
At a glance: 2017 · Sheng (raw) puerh · 100g tuo · XiaGuan Tea Factory
- Compression & dry leaf: This is a 100g tuo with a firm, tight compression. Breaking it open reveals visible buds.
- Liquor: Expect a clear, bright, golden cup.
- Taste: The first steeps are fresh, with some bitterness. The middle steeps bring out a floral and earthy character, with a sweet and rich taste. New details keep appearing in the later steeps.
- Mouthfeel & body: In the mouth it feels thick and smooth.
- Aftertaste: Swallow and you notice a lingering sweetness.
- Best for: everyday drinking, and a comfortable place to start for beginners.
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.
A Note on Appearance
Not every tuo 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.
