Origin: Meng Hai County, High Mountain Old Arbor Trees
Crafted from carefully selected autumn tea leaves harvested from ancient arbor trees in the high mountains of Meng Hai County, this 2011 FuJin "Qiu Cha Qing Bing" raw Puerh showcases the artistry of traditional tea-making. Aged naturally in Guangzhou, this tea has matured gracefully over the years, offering a refined and robust profile.
This harmonious balance reflects a skillfully crafted blend, rooted in time-honored, old-school recipes. In an era where many modern tea factories have emerged, FuJin’s dedication to preserving traditional blending methods is truly admirable.
Sensation: Simultaneously relaxing and exhilarating, this tea strikes a perfect balance—making it both a soothing ritual and an invigorating delight.
Its well-balanced nature and storied character make it a standout choice.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 357g cake · FuJin
Appearance: The tea cake features tightly compressed, strong, and uniform threads, presenting an impressive and tidy aesthetic—a testament to its long aging process and exceptional quality.
Tea Liquor: The infusion yields a clear, bright liquor, radiating clarity and vibrancy in every cup.
Flavor Profile: This Puerh delivers a bold and invigorating tea flavor, characterized by strength and sharpness, yet softened by a mellow, rounded finish.
Mouthfeel & Aftertaste: A pronounced hui gan (returning sweetness) emerges, accompanied by waves of saliva production that linger and spread evenly throughout the mouth. This enduring sweetness and depth elevate the tasting experience.
Best for: Highly recommended for those seeking to enrich their tea journey, this "Qiu Cha Qing Bing" is especially ideal for enthusiasts of bold, strong flavors.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, 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 — sheng 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.
Naturally aged in Guangzhou, this tea has developed its complex profile under optimal conditions, enhancing its depth and allure.
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.
