The structure of the leaves is distinctive, with a firmer center and looser edges.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · ShuangXiHu
This tea features a relatively high proportion of large leaves, which notably reduce bitterness while enhancing its sweetness and introducing a subtle mineral flavor.
The tea presents a clear and bright liquor, visually appealing and inviting.
On the palate, it is smooth and mellow, offering a gentle experience with minimal bitterness and astringency.
The sweetness of this tea is particularly refreshing and has a viscous quality that lingers pleasantly.
Best for: everyday drinking in relaxed daily sessions, and a good pick for novices.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for 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. Sheng 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 delightful character is further enriched by its natural storage in Guangzhou, adding depth and complexity to its profile.
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.
