Tea Origin and Harvest: This premium tea is meticulously sourced from early spring leaves of wild arbor trees, located in the esteemed Bu Lang Mountain region.
Upon examination, the tea exhibits prominent silver hairs, a hallmark of its purity and excellence.
This combination is characteristic of high-altitude, wild-grown teas.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · loose · KingTeaMall
The selection of these specific leaves reflects a commitment to superior quality and flavor.Visual and Textural Qualities:
These are intricately woven into strong, elongated tea threads, signifying a careful harvesting process.Flavor Profile:
The tea presents a unique balance in its taste profile. It harbors a distinctive bitterness, which is seamlessly complemented by a refreshing wild mountain essence.
A noteworthy feature of this tea is its hui gan, or the lingering sweetness that gracefully unfolds post consumption. This aspect is paired with a remarkable ability to stimulate saliva production, enhancing the tasting experience.
Additionally, the tea exudes a unique fragrance, reminiscent of the fresh, vibrant aromas typical of spring harvests. This adds an extra layer of sensory pleasure to the tea-drinking experience.
Best for: everyday drinking without fuss. Suitable for those new to puerh as well as regular sheng drinkers.
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.
A Note on Appearance
Not every tea 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.
