Watch the video: unwrapping and breaking down this tea
This ripe puerh is a blend led by leaf from Yi Wu, with Bing Dao and Lin Cang, and the Yi Wu leaf brings a soft, sweet and especially smooth texture. Here is "Shi Dai Cha Yuan - Yi Wu + Bing Dao + Yan Zi Tou" (Generations of Tea Connection - Yi Wu + Bing Dao + Yan Zi Tou) from XiaGuan, a 2026 ripe (shou) puerh in a 280g mushroom.
Tea Profile
At a glance: 2026 · Ripe (shou/shu) puerh · 280g tuo · XiaGuan Tea Factory
- Compression & dry leaf: This is a 280g tuo with a firm, tight compression. In the dry leaf you can see neat, tight threads and an even, dark fermentation.
- Liquor: The liquor is reddish brown or deep red, bright.
- Taste: The first infusions are mellow. Through the middle infusions, aged notes with a touch of plum come forward over a sweet base.
- Mouthfeel & body: The body comes across as thick, smooth and mellow.
- Aftertaste: The finish is typically clean and softly sweet.
- Best for: improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest 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. Ripe 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.
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.
