{"product_id":"2005-dayi-jin-zhen-bai-lian-golden-needle-white-lotus-cake-250g-puerh-shou-cha-ripe-tea","title":"2005 DaYi \"Jin Zhen Bai Lian\" (Golden Needle White Lotus) Cake 250g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003eJin Zhen Bai Lian — “golden needle white lotus” — is DaYi's bud showpiece: golden-haired buds and needle-like young leaves, with a fragrance reminiscent of lotus. Light-to-medium fermentation keeps it elegant. The 2005 cake in the 250g size.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2005 · Ripe (shou\/shu) puerh · 250g cake · high-grade buds · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 250g cake, tightly pressed. Look for visible buds and an even, dark fermentation in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it shows a red color.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e As the session goes on, it shows hints of lotus and a sweet and smooth profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as smooth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Look for a lingering sweetness after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo 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.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":31756855410791,"sku":"KTM-31756855410791","price":99.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":31756855443559,"sku":"KTM-31756855443559","price":459.0,"currency_code":"USD","in_stock":true},{"title":"Stack (5pcs)","offer_id":31756855476327,"sku":"KTM-31756855476327","price":2180.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2005-dayi-jin-zhen-bai-lian-golden-needle-white-lotus-cake-250g-puerh-shou-cha-ripe-tea.jpg?v=1792217868","url":"https:\/\/kingteamall.com\/products\/2005-dayi-jin-zhen-bai-lian-golden-needle-white-lotus-cake-250g-puerh-shou-cha-ripe-tea","provider":"King Tea Mall","version":"1.0","type":"link"}