From XiaGuan — a 2016 ripe (shou/shu) puerh tuo in the Hua Shi Dai line.
Tea Profile
At a glance: 2016 · Ripe (shou/shu) puerh · 365g tuo · XiaGuan Tea Factory
- Compression & dry leaf: It is pressed into a 365g tuo. In the dry leaf you can see well-formed threads and an even, dark fermentation.
- Liquor: The infusion pours bright and red, with a thick look.
- Taste: The first steeps bring a strong bitterness, balanced by a natural sweetness. Through the middle infusions, caramel comes forward over an aged background, with a sweet and balanced base. It rewards paying attention across a longer session.
- Mouthfeel & body: On the palate it is thick and smooth. Drinkers who look for cha qi will find it here.
- Aftertaste: Look for a strong hui gan and a long finish after each cup.
- Best for: everyday drinking without fuss. Suitable for newcomers as well as regular ripe puerh drinkers.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Ripe 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 tea 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 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.
