Year: 2005
Brand: XingHai
Name: "Yin Kong Que - Gu Shu Qiao Mu" (Silver Peacock - Meng Hai Old Arbor Tree)
Batch: 501
Type: Puerh Ripe Tea (Shou Cha)
Weight: 357g
Origination:
Cultivated from venerable old arbor trees in the Meng Hai region.
Crafted following a recipe similar to Dayi's iconic 7572 shou puerh.
Part of Xinghai Tea Factory's high-end series.
Medium-heavy fermentation process gives the leaves a rich, dark appearance.
Character:
Deeply rooted in tradition, offering a nuanced aged profile.
Appeals to both connoisseurs and novices alike.
Location: Guangzhou
Tea Profile
At a glance: 2005 · Ripe (shou/shu) puerh · 357g cake · XingHai Tea Factory
Brewed liquor is thick and dense, reflecting its quality and depth.
Initial bitterness gracefully recedes, leaving a clean palate.
Mellow texture reminiscent of sleek, smooth silk, indicative of refined aging.
Best for: Highly recommended for enriching one's tea journey, offering depth and heritage in every cup.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, 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 — ripe puerh 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.
Natural storage techniques of Guangzhou contribute to its refined aging process.
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.
