Made from leaf grown in Ba Da on the western edge of Meng Hai, an area known for a wild, grassy character that is firm and bitter when young and grows deeper with age. With age, the tea may develop a rounder, more mellow character, depending on storage. Ba Da Gao Shan is DaYi's Bada Mountain sheng: early spring leaf from west Meng Hai — long-lasting bitterness, a slight pungency, and a fragrance all its own.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 357g cake · Bada early-spring leaf · Menghai Tea Factory
- Compression & dry leaf: The leaf is compressed into a 357g cake.
- Liquor: The infusion pours clear and golden.
- Taste: Across the session the cup stays sweet and smooth.
- Mouthfeel & body: In the mouth it feels smooth.
- Aftertaste: Swallow and you notice a strong hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- Steps:
- Add tea (about 5g per 100ml).
- Rinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
- Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
- Pour into a sharing pitcher.
- Serve. Sheng puerh resteeps well for many rounds.
- Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed 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.
