This exquisite blend is crafted using premium tea leaves, handpicked from ancient trees over 1300 years old in the Jingmai organic tea plantation, along with select leaves from the renowned Ban Zhang area.
In 2003, the Xinghai Tea Factory released three versions of the Jingmai Organic Cake, commissioned by the YingHong Tea Room.
The same year marked a significant transition for the ancient organic tea plantation, as it was leased to the 101 Tea Company from the US under a 50-year contract, making this blend the last to use tea leaves from Xinghai’s tenure there.
Today, the 302 version of this tea has garnered acclaim, particularly for its "Smoky" essence, incorporation of "Ban Zhang tea," and the use of "Organic Jingmai tea.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
The tea boasts a smoky and robust flavor profile, enriched by years of aging which imparts a caramel-like taste.
Its bitterness is subtle, complemented by a pronounced but swiftly diminishing pungency.
The experience is further enhanced by a rapid onset of hui gan, or returning sweetness, and a strong saliva-inducing effect.
The flavor is rich, thick, and redolent of strong mountain essences, achieving an exceptional balance and a remarkable appearance.
The 603 batch (Jing Pin Dian Cang) quickly gained popularity for its intense smoky flavor and overall quality.
Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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.
This tea has been naturally stored in Guangzhou, ensuring its unique characteristics are preserved.
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.
