This tea is made from arbor tree materials from Gua Feng Zhai village and is uniquely pressed by a stone mill, allowing for some looseness.
The tea threads are large, strong, and exhibit tightness, which contributes to their great appearance after many years of aging.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 400g cake · JingLong
The sweetness of the tea is reminiscent of mountain spring water.
It offers a resilient and soothing flavor, with a good variation emerging from the aftertaste.
There is only minor bitterness and astringency present.
The mouthfeel is soft, smooth, and spreads widely, making it an excellent choice for both seasoned and new tea drinkers.
While this method is not traditionally recommended or practiced by old and traditional tea drinkers, who often avoid excessive touching or agitation of the tea, it can be an interesting experiment to compare the differences in steeping methods and learn more about the tea.)
Best for: everyday drinking at home or at work; those new to puerh will find it approachable.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for 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. Sheng 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.
Naturally stored in Guangzhou, this tea has been carefully aged to enhance its unique qualities.
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.
