This tea, meticulously crafted using a blend of 3rd grade leaves, predominantly features young buds and delicate tiny leaves. The round cake form exhibits a harmonious balance and uniformity in its structure.
Tea Profile
At a glance: 2002 · Sheng (raw) puerh · 357g cake · CNNP · 1st batch
On the palate, it delivers a rejuvenating sweet essence, complemented by a notable thickness. This tea gracefully balances a subtle bitterness with a mild astringency, creating a sophisticated profile.
As you savor each sip, the tea's flavors unfurl, cascading from the throat and enveloping the entire mouth with a luxurious coating sensation. Its richness is harmonized with a smooth texture, embodying the distinguished mellowness characteristic of aged teas. A standout feature is its pronounced hui gan, the delightful returning sweetness, accompanied by an abundant production of saliva, enriching the tasting experience.
Best for: It promises not just a beverage, but an immersive experience that captivates the senses and deepens one's appreciation of the art of tea.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
This tea, nurtured under the natural storage conditions of Guangzhou, is highly recommended for those seeking to elevate their tea journey.
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.
