This exquisite tea is crafted from the finest early spring tea materials sourced from the renowned Meng Hai region.
The tea delivers a complex profile, balancing strong and subtle notes harmoniously.
Overall, this tea is both enjoyable and pleasant, making it an excellent choice for discerning tea drinkers.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · NanQiao
The tea liquor is clear and radiant, reflecting its high-quality origins and meticulous processing.
The texture is thick and mellow, providing a luxurious mouthfeel. Each sip reveals a variety of tastes, with a lingering flavor that evolves on the palate, offering a unique and satisfying experience with every cup.
Its clear, bright liquor enhances the drinking experience, showcasing the tea's purity and excellent storage conditions.
Best for: everyday drinking at home or at work; those new to puerh will find it approachable.
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, the tea has been preserved to maintain its finest quality, allowing its flavors to mature gracefully over time.
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.
