Crafted with carefully selected tea leaves from trees over 100 years old.
Although the origin is not officially stated in the producer’s records, its long, elegant tea threads and distinctive taste profile suggest it most likely comes from the Yi Wu tea region.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 357g cake · QunYingHui
Stone-milled compression gives the cake a relatively loose structure, allowing the tea to age gracefully into a rich dark-brown hue and mellow character.
The liquor is clear and bright, revealing a smooth texture with very light — almost no — bitterness or astringency.
Gentle sweetness arises in the lingering aftertaste, which unfolds gradually with layered depth.
An excellent choice for those who prefer a softer, more balanced sheng puerh rather than one with a strong, assertive flavor.
Best for: Aged sufficiently for enjoyable daily drinking at a friendly price point.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Naturally aged in Guangzhou.
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.
