Jia Ji — “grade 1 leaf” — is DaYi's bud-forward sheng series since 2008: young buds and robust leaf pressed into handy 100g tuos. More buds, stronger brew — thick and refreshing.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 100g tuo · grade 1 leaf buds and leaves · Menghai Tea Factory
- Compression & dry leaf: This tea is sold as a 100g tuo. Breaking it open reveals grade 1 leaf buds and leaves, well-formed threads and visible buds.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: From the first steep the taste is fresh and full-flavored. The middle infusions are rich and balanced. Its layers unfold gradually over the session.
- Mouthfeel & body: On the palate it is thick.
- Aftertaste: After swallowing, a mild sweetness tends to come back in the throat (hui gan).
- Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for those new to puerh.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- Steps:
- Add tea (about 5g per 100ml).
- Rinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
- Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
- Pour into a sharing pitcher.
- Serve. Sheng puerh resteeps well for many rounds.
- Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
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.
