This tea is made from leaves of trees aged over 200 years, growing at altitudes above 1200 meters.
Based on the taste profile, it appears to be a blended recipe, combining tea materials from more than one region.
It is likely mixed with materials from Meng Hai or similar regions to enhance strength.
The tea boasts long and tight threads, with buds covered in golden tea hairs.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 357g cake · RuiPinHao
The primary flavor seems to stem from Yi Wu or nearby regions, known for their flexible, soft characteristics.
The tea liquor is clear and bright, with an attractive color.
The bitterness and astringency are light to minor, contributing to a soothing tea flavor with lingering sweetness.
It is mellow, smooth, and exhibits medium aged characteristics, making it an enjoyable and pleasant experience.
Best for: Highly recommended for daily consumption by both seasoned and new aged tea drinkers.
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, this tea has been carefully aged to enhance its distinctive 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.
