Tea Origin: Xi Niu Tang, a distinguished tea spot within the Pa Sha tea region of Meng Hai county, is the origin of these exceptional tea leaves.
Leaf Appearance: The tea leaves are tightly and neatly processed, featuring multiple silver hairs. This detail signifies the leaves’ quality and the care taken in their handling.
Tea Profile
At a glance: 2023 · Sheng (raw) puerh · 100g cake · KingTeaMall
Liquor Quality: Upon brewing, the tea produces a clear liquor with a bright appearance, indicative of its purity and premium grade.
Aroma and Flavor: The tea boasts a floral fragrance complemented by a fruity flavor, offering a delightful and aromatic drinking experience.
Taste and Texture: It possesses a rich taste, characterized by both thickness and strength, providing a robust and satisfying flavor profile.
Bitterness and Astringency: The tea displays a medium level of bitterness and astringency, striking a balance that enhances its overall taste.
Sensory Experience: It features a good hui gan (returning sweetness) and stimulates saliva production, contributing to a complex and enjoyable taste experience.
Aftertaste: The tea leaves a lingering aftertaste, a testament to its quality and depth of flavor.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a newcomer.
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.
This tea has been naturally stored in Guangzhou, ensuring that its flavors are well-preserved and mature gracefully over time.
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.
