This tea features big tree leaves from both the general tea area and the ancient tea plantations of the Feng Qing tea region.
The tea threads are strong and tightly packed, contributing to their impressive appearance.
Please note that this tea may contain tea worm droppings, with the amount varying in each cake.
Additionally, some wrappers may be deteriorated.
Feng Qing (凤庆) is a brand under the ownership of the Dian Hong (滇红) Group, renowned for its Yunnan black tea from the Feng Qing tea region.
Tea from here is the most famous in all of Yunnan. Locals steam it to create ball-shaped tea, which is used for curing diseases.”
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · Feng Qing
The Hui Gan (returning sweetness) of this tea is notable for its honey-like quality.
Its taste is thick and embodies well-aged tea characteristics.
As documented in “Dian Xing Ri Lu” (Yunnan Tourist Diary) by Wang Chang in 1728, “Sweet and fragrant tea flavor spills out from the teeth.
Best for: everyday drinking. It is easygoing to brew, and a welcoming choice 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 tea was kept in traditional wet storage, which gives it a darker, mellower character than dry-stored tea of the same age.
Naturally stored in Guangzhou.
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.
