Tea Name: TongQin, written as 桐琴 in Chinese characters, is the third tea in the following series: 1. 伯牙 (BoYa), sheng cha 2. 子期 (ZiQi), sheng cha 3. 桐琴 (TongQin), shou cha.“GaoShanLiuShuiYuZhiYin” is a well-known story from over 2000 years ago in China. When BoYa played the zither, ZiQi was drawn by the melody and could discern when it depicted towering mountains or babbling streams. Thus, ZhiYin (知音, understanding melody) has since been a term for close friends.This tea is made from leaves picked from Gu Shu tea trees on Bu Lang tea mountain in 2015 and processed into shou cha the same year. It was then stored in a warehouse in Meng Hai County, Yunnan Province, to air out.
The tea was pressed into cakes in May 2018.
High ratio of tea buds covered in golden tea hairs.
Medium fermentation.
Packaging: 100g per piece. 5 pieces per tong, wrapped in bamboo leaves.
Dry and clean.*Note: Due to a shortage of the original wrapper with printed drawing, some tea cakes are packed in a plain white wrapper and offered at a lower price. However, there is no difference in the quality of the tea cake.
Tea Profile
At a glance: 2018 · Ripe (shou/shu) puerh · 100g cake · KingTeaMall
Mellow and smooth.Clean and clear taste.
Best for: improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.
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.
Stored in Guangzhou since July 2018.
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.
