2013 XiaGuan "999 Jin Si" (Golden Ribbon) 357g Puerh Sheng Cha Raw Tea - King Tea Mall
2013 XiaGuan "999 Jin Si" (Golden Ribbon) 357g Puerh Sheng Cha Raw Tea - King Tea Mall
2013 XiaGuan "999 Jin Si" (Golden Ribbon) 357g Puerh Sheng Cha Raw Tea - King Tea Mall
2013 XiaGuan "999 Jin Si" (Golden Ribbon) 357g Puerh Sheng Cha Raw Tea - King Tea Mall

2013 XiaGuan "999 Jin Si" (Golden Ribbon) 357g Puerh Sheng Cha Raw Tea

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From 2013, XiaGuan "999 Jin Si" (Golden Ribbon): sheng (raw) puerh pressed into a 357g cake.

Tea Profile

At a glance: 2013 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory

  • Compression & dry leaf: It is a tightly pressed 357g cake. The dry leaf shows neat, tight threads and visible buds.
  • Liquor: Expect a clear, bright liquor, typically golden to amber at this stage.
  • Taste: The first steeps bring only a light bitterness and slight astringency, balanced by a natural sweetness. As the session goes on, it shows smoky notes and a sweet and balanced profile.
  • Mouthfeel & body: The texture is smooth.
  • Aftertaste: It leaves a strong hui gan and easy salivation.
  • Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.

Brewing Guide

Water: 100°C (212°F), fully boiling.

  1. Preheat the vessel; add around 5g per 100ml.
  2. One rinse to open the leaves, then a covered rest of about 10 minutes.
  3. Steep 10–15 seconds at first, adding ~5 seconds per round.
  4. Always pour out completely into a fairness cup before drinking.
  5. Keep steeping — sheng 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.

A Note on Appearance

Not every cake shows these, but they can occur, especially in teas with more years of storage.

  • Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
  • 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.

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