Origin & Terroir Crafted from high-altitude tea leaves harvested in the Snow Mountain (Xue Shan) region of Lin Cang, Yunnan.
Character: A clean, fully aged raw puerh that retains its high-mountain vitality while offering the comfort of mature age.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · RuiTaiHao
The unique mountain environment imparts a refined base character defined by a crisp mineral quality and a lingering, refreshing sweetness.
Over two decades of gradual maturation have smoothed away the heavy astringency and sharp bitterness of its youth, yielding a well-rounded, mature profile.
Tasting Profile
Texture & Mouthfeel: Exceptionally smooth and velvety, with a gentle, soothing entry.
Flavor: Low bitterness and low astringency, opening into a clear mineral undertone balanced by a cool, long-lasting sweet finish (hui gan).
Best for: everyday drinking, and a comfortable place to start for beginners.
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.
Storage & Evolution Naturally aged in Guangzhou since 2005, this cake demonstrates the positive progression of clean, warm-climate storage.
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.
