Its old-tree (gu shu) leaf from Jing Mai, the UNESCO-listed ancient tea forest, brings this ripe puerh a cleaner, sweeter and more fragrant character than most. From 2024, Xiaguan "60th Anniversary of China-France Diplomatic Relations Commemorative Tuo 7663L - Jing Mai Mountain - Old Tree": ripe (shou) puerh pressed into a 260g tuo.
Tea Profile
At a glance: 2024 · Ripe (shou/shu) puerh · 260g tuo · XiaGuan Tea Factory
- Compression & dry leaf: This is a 260g tuo with a firm, tight compression. The leaf itself shows visible buds and an even, dark fermentation.
- Liquor: The liquor is deep red, with a thick look.
- Taste: It opens mellow from the first steep. Through the middle infusions, honey, plum and orchid comes forward over a floral background, with a sweet and balanced base.
- Mouthfeel & body: Expect a thick, full-bodied, smooth mouthfeel.
- Aftertaste: Swallow and you notice a lingering sweetness.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a newcomer.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Rinse the leaves twice, then cover and rest about 10 minutes to let them open.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — ripe puerh 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.
A Note on Appearance
Not every tuo 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.
