Appearance: This meticulously crafted square brick boasts a visually appealing presence. Its tightly compressed tea threads, devoid of excess stems, speak to the quality and care taken during processing.
Ms. Wang Xia (王霞) worked at the Meng Hai Tea Factory from 1978 to 1999, progressing from a tea worker to various roles including technician, assistant engineer, tea reviewer, deputy chief of the QC department, and finally Chief Inspector of QC. She is highly skilled in tea material selection and production. In 1999, she co-founded the Si Mao Puerh Tea Factory and served as CEO until 2004, when she established her own tea factory.
Tea Profile
At a glance: 2004 · Ripe (shou/shu) puerh · 100g brick · WangXia
Unveiling the Nuanced Flavors of the Square Pressed Tea Brick
Aroma: Upon closer inspection, a captivatingly unique dry tea fragrance emerges, hinting at the complex flavor profile hidden within.
Fermentation: This brick showcases a medium to heavy fermentation level, offering a balance between the grassy notes of lightly fermented teas and the richer, earthier tones of aged varieties.
Liquor: Brewed to perfection, the liquor reveals a clean, shimmering brightness, inviting you to delve into the depths of its flavor.
Taste: The first sip tantalizes the palate with woody notes, reminiscent of aged oak or cedar. This nuanced flavor unfolds into a mellow, smooth journey, culminating in a delightful hui gan, leaving a pleasant sweetness lingering on the tongue and throughout the mouth.
Best for: everyday drinking, and a comfortable place to start for beginners.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, 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 — ripe puerh 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.
Guangzhou natural storage.
A Note on Appearance
Not every brick 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.
