The leaf comes from Yi Wu, which is known for softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential. A few years of natural storage in Guangzhou may have taken off some of its early sharpness. This 100g tuo is XiaGuan's "Yi Wu Zheng Shan" (Yi Wu Mountain), a sheng (raw) puerh from 2012.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 100g tuo · XiaGuan Tea Factory
- Compression & dry leaf: This is a 100g tuo with a firm, tight compression. The dry leaf shows visible buds.
- Liquor: Expect a clear, bright, golden to yellow cup.
- Taste: The first steeps are mellow and fresh, with slight astringency. Through the middle infusions it shows a floral and woody character over a sweet base. New details keep appearing in the later steeps.
- Mouthfeel & body: On the palate it is smooth and mellow.
- Aftertaste: Look for a gentle sweetness that lingers after each cup.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
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.
