Yi Bang leaf leads this blend, joined by Yi Wu and Xi Shuang Ban Na, and sets its character: a delicate character, with floral, honeyed sweetness. As a young tea, it can be expected to taste fresh and energetic. From XiaGuan — a 2025 sheng (raw) puerh tuo in the Yi Bang - Long Zhu line.
Tea Profile
At a glance: 2025 · Sheng (raw) puerh · 160g tuo · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 160g tuo. The dry leaf shows neat, tight threads.
- Liquor: The liquor is yellow, clear and bright.
- Taste: The first infusions are mellow. Through the middle infusions, plum comes forward over a floral background, with a sweet base. New details keep appearing in the later steeps.
- Mouthfeel & body: In the mouth it feels thick, full-bodied and silky.
- Aftertaste: After each sip there is a quick, clear hui gan, plenty of salivation and a long finish.
- Best for: everyday drinking without fuss. Suitable for newcomers as well as regular sheng drinkers.
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.
A Note on Appearance
Not every tuo 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.
