This exquisite tea presents a captivating visual appeal with its long, dark threads, embodying the quintessential characteristics of Yi Wu tea. The cake's structure is notably loose, a testament to the traditional stone milling process that ensures a gentle compression, preserving the integrity of the tea leaves.
This tea is not just a drink, but an elegant journey through the rich tapestry of Yi Wu tea craftsmanship.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 357g cake · NaHong
Upon brewing, it yields a clear and luminous liquor, a visual delight that preludes its exceptional taste profile. The tea glides smoothly across the palate, akin to the finest silk, offering a richness that is both profound and comforting.
One of the tea's most remarkable features is its pronounced hui gan, a delightful returning sweetness that is both refreshing and satisfying. This is complemented by an impressive ability to stimulate saliva production, enhancing the overall tasting experience.
Remarkably, this tea exhibits minimal to almost non-existent levels of bitterness and astringency, making it a pleasant choice for both seasoned connoisseurs and newcomers to the world of fine teas.
The experience is crowned by a long-lasting aftertaste, a lingering essence that elevates each sip into a moment of pure enjoyment.
Best for: everyday drinking, and easy for first-time puerh drinkers to brew.
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.
