We’ve got some really cool tea that comes from old trees. They’re right by the Mekong River in Laos, super close to China. It’s like the trees are waving hello to their neighbors!
When you look at this tea, you’ll see it’s got these long, strong threads. And oh boy, the smell is like a bunch of flowers just bloomed right under your nose.
It’s kinda like a chill level of both – not too much, not too little.
The best part?
Plus, it makes your mouth water in a good way.
Where do we keep this tea?
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · loose · KingTeaMall
If you’re worried about it being too bitter or astringent, no stress!
After you take a sip, there’s this sweet taste that comes back at you.
Best for: improving your tea experience — worth reaching for once you have moved past being a novice.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will. Kept in dry storage, which preserves a cleaner, brighter character.
It’s stored in Guangzhou, but it’s not just any storage. We call it “Dry Storage” because it keeps the tea just right.
A Note on Appearance
Not every tea 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.
