Please note: In line with DaYi’s official policy — which aims to keep teas sold at retail from flowing back into the wholesale market — the QR code on the back of the wrapper will be scratched off before shipping. Thank you for your understanding. If you would like a cake with the QR code fully intact, you may need to wait for a while — we will update this description once such stock is available.
Jin Zhen Bai Lian — "golden needle white lotus" — takes its name from its fine, needle-like buds covered in golden tips, and from the lotus fragrance (Lian Yun) that runs through the cup. A Menghai Tea Factory ripe puerh backed by two decades of craftsmanship, it is made from tender sun-dried leaves of Yunnan big-leaf tea, fermented in the traditional TAETEA way. This Batch 2501 release (2025) returns to the classic original form in a 250g cake, presented on a gold-gilded base with a vermilion lining and subtle lotus patterning. Also spelled Shu Puerh.
Tea Profile
At a glance: 2025 · Ripe (shou/shu) puerh · 250g cake · high-grade buds · Menghai Tea Factory (TAETEA) · Batch 2501
- Compression & dry leaf: Round, well-shaped and tightly compressed. The surface is densely covered with prominent golden tips — fine, slender buds that look like golden needles, fresh and full of life.
- Liquor: Deep red, thick and luminous, leaving a golden ring along the rim of the cup.
- Taste: Elegant sweetness with a clear lotus fragrance running through it. The lotus note is woven into the soup rather than sitting on top of it, and it stays in the empty cup long after you finish drinking.
- Mouthfeel & body: Rich and full-bodied, yet remarkably smooth — silky and velvety in the mouth, with a gentle, warming feel.
- Aftertaste: Sweet and serene in the throat, with the lotus fragrance lingering.
- Infused leaves: Soft, supple red-brown leaves with glossy, uniform buds.
- Best for: Drinkers looking to improve their tea experience. It drinks well now and is also suited to long-term aging and collection under proper storage.
Brewing Guide
Water: bring it to a full boil — 100°C (212°F).
Steps:
- Use about 5g of tea per 100ml of water.
- Rinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.
- Steep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.
- Decant into a sharing pitcher.
- Serve. Ripe puerh stands up well to many resteeps.
These are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.
Storage
Store the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.
A Note on Appearance
You won't find these on every cake — they tend to turn up more often in teas that have been stored longer.
- Small dark specks: on naturally stored puerh, tiny dark specks can show up on the wrapper or around the cake edges. They are harmless — just brush them off before brewing.
- Tea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.
- Torn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.
