Origins: Nestled within the ancient Jingmai tea mountains, the 2015 PURE "Yue Man" (Full Moon) Cake embodies the legacy of the Bai Lian Puerh Tea Garden Company. Crafted with meticulously selected leaves from these revered slopes, this 357g ripe Puerh offers a journey through balanced fermentation and natural elegance.
Appearance: Tightly compressed and visually appealing, the tea threads hint at the quality and care taken during processing.
Uniqueness: The "Yue Man" name evokes the full moon, symbolizing the culmination of the tea's journey and its readiness for enjoyment.
Tea Profile
At a glance: 2015 · Ripe (shou/shu) puerh · 357g cake · PURE
Upon brewing, the leaves unfurl to reveal a clear and bright liquor, showcasing the purity of the raw materials.
This Shou Puerh showcases a medium level fermentation, striking a harmonious balance between the earthiness of aged tea and the refreshing notes of youth. The first sip greets you with a clean and natural taste devoid of earthy undertones, reminiscent of sleek silk with a touch of mellowness. Expect a lingering finish that leaves a pleasant sweetness on the palate.
Best for: This offering caters to tea enthusiasts seeking a refined and balanced Shou Puerh experience, free from overpowering earthiness.
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.
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.
