Origins and Terroir: This early spring tea is sourced from venerable trees in San He Zhai village, located at an altitude ranging from 1,200 to 1,433 meters. This village is one of the highest points in the Yi Wu region, contributing to the unique quality of the tea.
Tea Profile
At a glance: 2021 · Sheng (raw) puerh · 200g cake · KingTeaMall
Appearance and Clarity: The tea presents a clear liquor with a notable brightness, a sign of its purity and fine processing.
Aroma and Texture: It exudes a floral fragrance and has a soft yet resilient texture, which speaks to the quality of the early spring leaves.
Flavor Profile: The tea possesses a minor bitterness and astringency, both of which are delicately balanced and not overpowering.
Taste Sensation: Its hui gan, or returning sweetness, is pronounced, and it effectively stimulates saliva production, enhancing the overall tasting experience.
Aftertaste: A honey-like sweetness lingers long in the mouth, providing a pleasant and enduring aftertaste.
Varied and Enjoyable Aftertastes: The tea offers varied aftertastes, making the drinking experience both enjoyable and pleasant.
Best for: This tea comes highly recommended for both seasoned and new tea drinkers, offering a delightful introduction to the subtleties of high-quality 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.
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.
