Rong Dong Da is a tea factory dedicated to teas from the Bing Dao region, well regarded for its focus and expertise in this celebrated terroir.
This cake is crafted from tea leaves harvested in historical Bing Dao tea gardens, carefully blended from varied local materials. The leaves are tightly rolled into strong, elegant threads with an impressive appearance.
Tea Profile
At a glance: 2014 · Sheng (raw) puerh · 400g cake · RongDongDa
The liquor is clear and bright, offering a sweet, refreshing flavor with minimal bitterness and astringency. The taste develops with good variation across steeps, accompanied by a pleasant hui gan (returning sweetness) and stimulating saliva production. A lingering aftertaste leaves a refined impression.
Best for: everyday drinking, and easy for newcomers to brew.
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.
Stored naturally in Guangzhou, this tea has been allowed to age gracefully, enhancing its character and depth.
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.
