Meticulously crafted from arbor tree materials sourced from the Yi Wu tea region.
This exquisite tea is characterized by a high ratio of young buds and tiny leaves, a hallmark of its premium quality.
As a point of cultural interest, 'Feng,' 'Ya,' and 'Song' are the three sections of the ancient Chinese poetry anthology 'Shi Jing' (诗经), or the Classic of Poetry.
Tea Profile
At a glance: 2006 · Ripe (shou/shu) puerh · 400g cake · XingHai Tea Factory
Upon brewing, it unveils a smooth and mellow profile, a testament to its expert processing and aging.
One of its most notable features is the thickness of the liquor, paired with a delightful hui gan, or returning sweetness, that creates a harmonious and satisfying drinking experience.
This tea is an excellent choice for both seasoned tea connoisseurs and newcomers alike, offering a taste that is both refined and accessible.
Best for: For a more detailed exploration of this literary masterpiece, a visit to the Classic of Poetry on Wikipedia is highly recommended.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest 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. Ripe 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.
Its quality is further enhanced by natural storage methods employed in Guangzhou, ensuring a tea that has matured beautifully.
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.
