Made from old-tree (gu shu) leaf grown in Jing Mai, the UNESCO-listed ancient tea forest, it carries orchid-like fragrance (lan xiang) over a gentle, sweet and refined body. The "Yun Shang Jing Mai" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. As a young sheng, it is likely to drink lively and direct for now. From XiaGuan — a 2025 sheng (raw) puerh tuo in the Yun Shang Jing Mai - Gu Shu Tuo Cha line.
Tea Profile
At a glance: 2025 · Sheng (raw) puerh · 260g tuo · XiaGuan Tea Factory
- Compression & dry leaf: The tea comes as a 260g tuo.
- Liquor: It brews a bright, golden-yellow liquor.
- Taste: Once the leaf opens up, expect floral notes in a sweet and balanced cup. Each round shows a slightly different side of it.
- Mouthfeel & body: The body comes across as thick, full-bodied and smooth.
- Aftertaste: It leaves a quick, clear hui gan, easy salivation and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a drinker new to puerh who wants to go further.
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.
A Note on Appearance
Not every tuo 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.
