Sourced from organic arbor trees in the Meng Hai tea region, this tea is a true representation of natural cultivation and skillful processing.
The tea exhibits tightly woven threads, carefully crafted to achieve an aesthetically pleasing appearance.
Its character has been enhanced through careful aging over an extended period, resulting in a depth and richness that only time can bestow.
It promises to be a delightful and enriching addition to any tea enthusiast's collection.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
Upon brewing, it reveals a clear and bright liquor, indicative of its purity and quality.
The flavor profile is robust and full-bodied, offering a thick and strong taste that is both invigorating and satisfying. This is complemented by a refreshing taste that lingers, leaving a memorable aftertaste.
The tea strikes a perfect balance with a medium level of bitterness and astringency, making it both approachable and complex.
Best for: This tea comes highly recommended for daily consumption, particularly for those who appreciate the nuanced qualities of an aged tea.
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.
Guangzhou natural storage.
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.
