Setting itself apart from the "7581" series, this tea boasts a unique recipe. It features a greater emphasis on tiny tea leaves and young buds, reducing the inclusion of rough and large stems compared to the 7581 blend, resulting in a more delicate and refined flavor.
Reflecting on the history of puerh tea, particularly between 2005 and 2007, it's notable that this variety hadn't achieved the fame and popularity it enjoys today. This earlier lack of recognition led to less rigorous attention to storage conditions by producers, dealers, and collectors.
As a result, some teas from this period were found to contain unintended elements like sunflower seed shells, hairs, and even cigarette butts. In the Guangdong province, where summers are long, humid, and hot, tea can easily acquire 'wet storage' characteristics.
Such conditions often render the tea less desirable for consumption. We align with the preferences of discerning tea drinkers and choose not to consume teas affected by these conditions, ensuring that the tea we offer is of the highest quality and enjoyment.
Tea Profile
At a glance: 1995 · Ripe (shou/shu) puerh · 250g brick · CNNP
Indulge in a tea that distinguishes itself with a sweet and mellow profile, seamlessly blended into a smooth experience.
Carefully aged through natural storage methods in Guangzhou, this tea possesses a slight wet storage aroma, a characteristic that intriguingly does not influence its overall taste and flavor.
Best for: This selection is highly recommended for seasoned tea drinkers looking to enhance their tea journey. For those sensitive to such nuances, we recommend a cautious approach.
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.
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.
