The Spring tea from Lao Zhai (老寨), a venerable village within the Bing Dao area of the Mengku tea region, is an exceptional offering that reflects the rich tea culture of this area. Harvested from arbor old trees, these tea leaves embody the essence of their ancient origins, providing a unique and authentic tea experience.
One of the most striking features of this tea is its strong and fat tea threads, which are a testament to the quality of the old arbor trees. These threads have a great appearance, indicating the careful and skilled processing that has gone into their preparation.
This clarity and brightness are hallmarks of high-quality tea, suggesting a purity and refinement in the tea's composition.
In summary, this Spring tea from Lao Zhai in the Bing Dao, Mengku region, is a splendid example of the art of tea.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · 100g cake · LiMing Tea Factory
Upon brewing, the tea presents a clear liquor with a bright and inviting appearance.
The aroma of this tea is particularly noteworthy, characterized by a floral fragrance that is both enchanting and refreshing. This fragrance complements the tea's flavor, which is equally refreshing and engaging. The floral notes add a dimension of sophistication and delight to the tea, making each sip a sensory pleasure.
A standout characteristic of this tea is its hui gan, or returning sweetness. This pleasant aftertaste emerges soon after sipping and lingers long in the mouth, leaving a lasting impression of sweetness and depth. This returning sweetness is a desirable quality in tea, indicative of a well-balanced and thoughtfully processed leaf.
This natural aging process allows the tea's flavors and aromas to develop and meld over time, resulting in a tea that is both complex and harmonious.
Its strong and fat tea threads, clear and bright liquor, refreshing floral fragrance, and lasting hui gan make it a distinguished choice for tea enthusiasts. The Guangzhou natural storage further enhances its qualities, making it a tea that is both a joy to drink and a testament to the rich tea heritage of its origin.
This visual appeal is not just aesthetic but also speaks to the integrity and health of the tea leaves.
Best for: improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.
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.
The tea has been aged under the natural storage conditions of Guangzhou, a factor that significantly contributes to its character.
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.
