Crafted from organic tea materials, this Puerh tea cake is composed of mainly grade 3 leaves, mixed with a high ratio of golden tea buds and young tea leaves. It has been hard pressed into an iron disk cake, ensuring durability even as it ages gracefully.
Characteristics:
Taste: Varied with notable thickness and strength, providing a rich and robust experience.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · TuLinFengHuang
Appearance: Hard-pressed iron disk cake with a blend of golden tea buds and young leaves.
Tea Liquor: Clear and bright with a brown hue, indicative of its well-aged nature.
Flavor Profile:
Aged Flavor: Clean and mature, offering the distinctive taste of well-aged Puerh tea.
Best for: Ideal for daily drinking for those who appreciate aged tea, and also suitable for newcomers wanting to learn about aged Puerh due to its approachable flavor profile. This tea is well-suited for both seasoned tea drinkers and newcomers, offering a well-rounded and enjoyable experience with each cup.
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.
Naturally stored in Guangzhou, contributing to its well-aged characteristics.
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.
