This tea uses leaf from Jing Mai. The area has a reputation for its famous orchid fragrance (lan xiang), with a sweet, gentle taste and low bitterness and astringency. After years of natural storage in Guangzhou, Jing Mai sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From XingHai — a 2003 sheng (raw) puerh cake in the Jing Mai Sheng Tai Yuan Cha line.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
- Compression & dry leaf: It is pressed into a 357g cake.
- Liquor: The liquor is typically amber to orange-amber for sheng of this age.
- Taste: It opens full-flavored, with only a light bitterness, balanced by a natural sweetness. The middle steeps bring out caramel over a smoky background, with a sweet and balanced taste.
- Mouthfeel & body: On the palate it is thick.
- Aftertaste: Swallow and you notice a strong hui gan and plenty of salivation.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
