Sourced from the esteemed Mengsong Tea Mountain, renowned for housing the picturesque Na Ka village, our tea selection embodies the epitome of quality and tradition.
Expertly crafted, the tea cake boasts a compact structure, skillfully composed of young buds and tightly woven tea threads. Through careful aging, it has developed a distinguished appearance, characterized by a subtle brown hue that signifies maturity.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
The tea itself presents a crystal-clear liquor, radiant in its clarity. This visual appeal is matched by a richly layered flavor profile, offering a robust and full-bodied taste.
Complex notes of smoky undertones seamlessly intertwine with a honeyed sweetness, creating a harmonious balance. The tea's bitterness and astringency are masterfully controlled, maintaining a pleasant level that enhances the overall sensory experience.
Prominent is the Huigan, or 'returning sweetness', a desirable attribute that promotes salivation and adds to the tea's lingering appeal. The aftertaste is diverse and expansive, enveloping the entire palate in a luxurious, coating sensation.
Best for: This tea comes highly recommended for those seeking to elevate their tea experience to new heights.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
Its excellence is further guaranteed by the traditional natural storage methods employed in Guangzhou, ensuring the tea's exceptional quality and character.
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.
