This Puerh tea cake, supervised by Vesper Chan, is crafted using 1st to 4th grade wild tea materials from Bu Lang Mountain.
Characteristics:
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 380g cake · TuLinFengHuang
Tea Liquor: Clear and bright, reflecting its high-quality composition.
Flavor Profile:
Taste: Sweet with light bitterness and astringency, creating a balanced and pleasant flavor.
hui gan: Excellent returning sweetness that stays long and promotes saliva production.
Texture: Smooth with some mellowness, making it easy to drink.
Aftertaste: Impressive lingering aftertaste that enhances the enjoyment of each sip.
This tea is a delightful choice for those who appreciate the intricate flavors and smoothness of wild field Puerh tea from Bu Lang Mountain.
Best for: everyday drinking at home or at work; newcomers will find it approachable.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, 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 — 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.
Naturally stored in Guangzhou, which contributes to its well-aged characteristics.
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.
