This tea is made from old tree materials sourced from Wu Liang Mountain in the Jing Gu tea region.
The tea threads are tight and strong, with a consistent quality on both the outer and inner sides.
The resilience of this tea sets it apart from the softness typical of Yi Wu teas.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 400g cake · LaoZhiHao
The tea liquor is clear and bright, indicative of its purity. Its taste is mellow and smooth, showcasing well-aged tea characteristics.
There’s only a slight, almost negligible bitterness and astringency.
It lacks the strong flavor associated with Bu Lang teas and doesn’t possess the rock flavor characteristic of Mengku teas.
The sweetness of this tea is complex, lingering in the aftertaste, enveloping the tongue, spreading into the throat, and lasting long.
Best for: Highly recommended for both seasoned and new tea drinkers.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Naturally stored in Guangzhou, this tea has been aged under ideal conditions to enrich its distinct properties.
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.
