Video: Unwrapping and breaking down
Crafted from carefully selected sun-dried maocha (rough tea) of ancient arbor large-leaf tea trees sourced from the renowned Bu Lang Mountain, Ban Zhang, and Nan Nuo Mountain areas in Meng Hai County, Yunnan.
Through meticulous sorting and refinement, this tea is produced using proprietary selenium-enrichment patented techniques and traditional processes.This tea features a naturally elevated selenium profile, with reported selenium content of 300–5000 μg/kg (0.3–5 mg/kg), placing it in the range typical for selenium-enriched teas.Supervised by Huannan Ecological Tea Industry Base: Yunnan No. 003, China International Ecological Industry Research Institute.
Tea Profile
At a glance: 2007 · Ripe (shou/shu) puerh · 350g cake · Lao Man E
Appearance: Tight and robust strands with a high proportion of golden buds, presenting a neat and attractive compression.Liquor: Clear and bright reddish-brown hue.Taste: Thick and full-bodied, with smooth, mellow character and subtle woody notes accompanied by a slight bitterness.Experience: Comforting and soothing.Aftertaste: Lingering with a pleasant, warming sweetness.Storage: Natural Guangzhou storage, allowing for clean and balanced aging.
Best for: everyday drinking: an uncomplicated cup that first-time puerh drinkers can brew with confidence.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest 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. Ripe 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.
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.
