From 2011, XiaGuan "Nan Zhao Yuan Cha" (Nanzhao Round Cake): sheng (raw) puerh pressed into a 454g cake.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 454g cake · XiaGuan Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 454g cake. The dry leaf shows neat, tight threads and visible buds.
- Liquor: In the cup it is clear and bright, typically golden to amber at this stage.
- Taste: It opens fresh, with some bitterness and slight astringency, balanced by a natural sweetness. Once the leaf opens up, expect smoky and aged notes and hints of honey in a sweet and balanced cup. New details keep appearing in the later steeps.
- Mouthfeel & body: In the mouth it feels thick, smooth and rounded. Drinkers who look for cha qi will find it here.
- Aftertaste: It leaves a quick, clear hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- 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 tea 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.
- 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.
