This tea uses leaf from Ba Da on the western edge of Meng Hai. The area has a reputation for a wild, grassy character that is firm and bitter when young and grows deeper with age. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. Ba Da Gao Shan is DaYi's Bada Mountain sheng: early spring leaf from west Meng Hai — long-lasting bitterness, a slight pungency, and a fragrance all its own.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 357g cake · Bada early-spring leaf · Menghai Tea Factory
- Compression & dry leaf: This is a 357g cake with a firm, tight compression. In the dry leaf you can see neat, tight threads and visible buds.
- Liquor: The infusion pours bright and golden.
- Taste: The first steeps are mellow and fresh, with only a light bitterness. The middle infusions are sweet.
- Mouthfeel & body: Expect a mellow mouthfeel.
- Aftertaste: The aftertaste brings a quick, clear hui gan and a long finish.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- Steps:
- Add tea (about 5g per 100ml).
- Rinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
- Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
- Pour into a sharing pitcher.
- 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 cake 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.
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 cake 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.
