Unlike the "7581" blend, this unique recipe is crafted with a higher proportion of fine tiny tea leaves and young buds, reducing the presence of rough, large stems for a more refined taste.
We understand that some connoisseurs might be sensitive to this aspect. If you have any concerns, we encourage you to reach out to us for confirmation before placing your order.
Reflecting on the journey of puerh tea, around the years 2005 to 2007, this variety was not as renowned or sought-after as it is today.
This oversight occasionally led to the discovery of extraneous elements in the tea, such as sunflower seed shells, hairs, and even cigarette butts.
Tea Profile
At a glance: 1994 · Ripe (shou/shu) puerh · 1000g brick · CNNP
This exquisite tea offers a delightful herbal-like flavor, intertwined with a sweet, smooth, and mellow profile.
However, rest assured that this characteristic does not detract from its rich taste and flavor.
Our commitment to quality ensures that only the best, most enjoyable tea reaches your cup.
Best for: It is especially recommended for seasoned tea enthusiasts seeking to elevate their tea experience. Such conditions can render the tea unsuitable for consumption, and we, as avid tea drinkers, choose not to indulge in these batches.
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. This tea was kept in traditional wet storage, which gives it a darker, mellower character than dry-stored tea of the same age.
Matured through natural storage in Guangzhou, this tea carries subtle hints of a wet storage aroma.
A Note on Appearance
Not every brick 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.
