Sourced from the Gao Li Gong Shan mountains, an area known for its puerh tea production, though not as renowned as the three major tea regions in Yunnan Province.
The tea features tightly rolled, neat threads that have darkened with prolonged aging.
Despite this, the presence of numerous white tea buds should give it a snow-like appearance.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 357g cake · DieCaiJing
This unique origin lends distinctive characteristics to the tea’s flavor.
It has a clear, bright tea liquor.
The taste is that of traditional sheng puerh tea, accented with a hint of spicy flavor and a wild tea character.
The bitterness and astringency are light to mild, contributing to an overall balanced profile.
The tea is soothing and smooth.
Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for beginners.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Naturally stored in Guangzhou to preserve its quality and essence.
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.
