This exquisite blend, meticulously crafted by tea master Mr. Bai Shuiqing and inspired by the recipe of the renowned ‘88 Wild Green Cake,’ is produced by the Nan Qiao Tea Factory. It features select early spring leaves from ancient arbor trees in the Ban Zhang, Meng Song, and Ba Da tea regions.
Characteristics:
Taste: Robust and full-bodied, with subtle smoky undertones complemented by a hint of plum.
This tea is a testament to the expertise of Mr. Bai Shuiqing and the rich heritage of the Meng Hai region.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 357g cake · NanQiao
Appearance: Tightly rolled tea threads adorned with multiple tea hairs, indicative of superior quality.
Tea Liquor: Clear and bright, reflecting its pristine nature.
Flavor Profile:
Balance: Refreshing and well-balanced with a medium level of bitterness and astringency.
hui gan: Notable for its excellent returning sweetness and ability to stimulate saliva production.
Aftertaste: Persistent and enveloping the entire mouth, providing a comprehensive tasting experience.
Best for: It is perfect for those seeking a premium, well-balanced Puerh tea with a complex and satisfying flavor profile.
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.
Naturally stored in Guangzhou, ensuring the tea has matured to its finest quality.
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.
