This tea is crafted from old tree leaves sourced from Yi Wu Mountain and is pressed using a stone mill.
As a result, it retains more astringency compared to another 2009 “Gua Feng Zhai” produced by the same tea factory.
The tea features long and large threads, contributing to its great appearance.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 400g cake · JingLong
Its tea liquor is clear and bright, a sign of its purity. The flavor is natural, highlighted by a sugar cane-like hui gan (returning sweetness), which is quite delightful.
The tea’s ability to stimulate saliva production is notably impressive.
It offers a refreshing taste, embodying typical Yi Wu tea characteristics.
The aftertaste lingers throughout the mouth, creating a lasting impression.
Best for: everyday drinking at home or at work; beginners will find it approachable.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for 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. Sheng 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. Kept in dry storage, which preserves a cleaner, brighter character.
Due to its dry storage conditions in Guangzhou, this tea ages slowly.
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.
