This tea is crafted using selected arbor tree materials, blended according to a unique recipe that aligns well with the taste preferences of the Guangdong province tea market.
The tea threads are tightly packed, dark in color, and have a great appearance.
The tea factory “Guangdong Tea IMP. & EXP. Co., Ltd” was established in 1952. Since then, it has focused on the tea industry, achieving notable success in the late 1960s with advancements in Puerh tea evolution technology. Their own brand “Guangyun Tribute Cake,” made for export to Hong Kong and Southeast Asia, gained recognition. In 2002, they resumed tight Puerh tea production and launched a new brand, “Golden Sail Brand,” leveraging their unique know-how and recipe expertise in tea-making.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 250g tuo · Golden Sail
It offers a rich taste, characterized by a pleasing hui gan (returning sweetness).
The strong tea flavor is well-balanced, showcasing the quality of its blend.
Best for: everyday drinking, and easy for newcomers to brew.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
Naturally stored in Guangzhou, this tea has been aged to enhance its distinctive flavors.
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.
