Sourced from the esteemed Na Ka tea region in Mengsong, Meng Hai County, this tea exemplifies the unique terroir of its origin.
It parallels the qualities we have recognized in our own Na Ka pressed teas from 2017 and 2018.
Moreover, this tea boasts a rich and pronounced Cha Qi, providing an invigorating and satisfying experience.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
The tea features strong and tightly woven threads, which have developed a notable aged character, evident both in aroma and appearance. Its liquor is a testament to its quality, presenting a clear and bright hue that captivates the eye.
This tea is characterized by a light to medium level of bitterness, a distinctive trait that distinctly represents the Na Ka tea's character.
The hui gan, or returning sweetness, emerges swiftly, enveloping the palate with a honey-like sweetness. This is complemented by a strong and diverse aftertaste, leaving a lasting impression.
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
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.
Highly recommended for both seasoned aficionados and newcomers to the world of tea, this selection benefits from Guangzhou's natural storage methods, ensuring its quality and enhancing its distinctive 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.
