Its leaf was grown in Ba Da on the western edge of Meng Hai, a region associated with a wild, grassy character that is firm and bitter when young and grows deeper with age. Long natural storage in Guangzhou may have softened its early strength; the exact result depends on conditions. Ba Da Gao Shan is DaYi's Bada Mountain sheng: early spring leaf from west Meng Hai — long-lasting bitterness, a slight pungency, and a fragrance all its own.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 357g cake · Bada early-spring leaf · Menghai Tea Factory
- Compression & dry leaf: The tea comes as a 357g cake. The leaf itself shows visible buds.
- Liquor: The infusion pours clear, bright and orange or golden.
- Taste: Across the session the cup stays sweet and rich. New details keep appearing in the later steeps.
- Mouthfeel & body: The texture is thick and rounded.
- Aftertaste: Look for a strong hui gan and a long finish after each cup.
- 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).
- How to brew:
- Add around 5g of tea for every 100ml.
- Give the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.
- Start with 10–15 second steeps, lengthening by about 5 seconds each round.
- Pour the liquor into a sharing pitcher.
- Serve and resteep — sheng puerh goes many rounds.
- Think of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.
Storage
Keep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.
A Note on Appearance
Not all cakes develop these — the chances simply rise with longer 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 spotting can occur from natural tea oils. This is not a flaw.
- Torn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.
