Although the official production file does not specify the tea’s origin, its long tea threads and flavor characteristics suggest it most likely comes from the Yiwu tea region.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 357g cake · QunYingHui
Stone-mill pressing gives the cake a relatively loose structure, allowing it to age well into a deep brown color and mature flavor.
The tea liquor is clear and bright, with light to nearly no bitterness and only a hint of astringency.
Smooth and soothing on the palate, it delivers a gentle sweetness and a pleasant saliva-producing aftertaste.
The tea flavor integrates well into the water, creating a silky, balanced, and mellow mouthfeel.
Its aftertaste unfolds gradually with depth and subtle layers.
Best for: Well-aged and ready for enjoyment, this tea is highly recommended for those who prefer a light, smooth Sheng Puerh with a gentle impact—ideal for daily drinking.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, 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 — sheng 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 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.
