A 2017 ripe (shou) puerh from KingTeaMall: "Lao Cha Tou" (Old Tea Head), offered as a cake.
Tea Profile
At a glance: 2017 · Ripe (shou/shu) puerh · cake · KingTeaMall
- Compression & dry leaf: This is a cake with a firm, tight compression. Look for an even, dark fermentation in the dry leaf.
- Liquor: The liquor is deep red, with a thick look.
- Taste: The first steeps bring no bitterness.
- Mouthfeel & body: Expect a thick, smooth, mellow mouthfeel.
- Aftertaste: It leaves a long finish.
- Best for: everyday drinking, and easy for first-time puerh drinkers to brew.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, 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 — ripe puerh 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 cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
