Tea Material Origin: This tea is made from materials derived from wild tea leaves harvested in Jinzhushan Mountain, known for its pristine natural environment.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Aging and Clarity: The tea is well-aged, yielding a clear tea liquor that possesses a notable brightness.
Taste and Texture: The flavor profile is smooth, soft, and refreshing, providing a soothing drinking experience.
Unique Flavor: A distinct wild mountain flavor is subtly present within the tea soup, adding depth and complexity to its taste.
Taste Duration: The varied tastes linger long in the mouth, extending deep into the throat, indicating the tea’s quality and richness.
Sweetness: It features a honey-like sweetness and flavor, adding a delightful natural sweetness to the tea.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
Guangzhou Natural Storage.
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.
