“Ba Zi Cha,” “Ba Ba Cha,” “Sao Ba Cha,” or “Chang Tiao Cha” all refer to the same type of tea, notable for its long twigs and leaves, which can reach up to around 10cm in length.
This tea is generally produced in the Lin Cang tea region of Yun Nan province.
The processing involves withering, killing green (a heat treatment to stop oxidation), and rolling.
After these steps, each twig or thread is straightened before being naturally dried under the sun.
The raw materials for this tea come from old trees in Yong De Snow Mountain, located in the Lin Cang tea region.
These twigs are tight and long, with leaves and multiple tea hairs attached.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 400g cake · BaoMing
The tea liquor is clear with a bright appearance.
Its taste is refreshing, characterized by sweetness and an aged quality.
The tea has light to minor bitterness and astringency, adding to its nuanced profile.
Best for: everyday drinking, and easy for beginners to brew.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Naturally stored in Guangzhou, this tea has been carefully aged to enhance its distinctive attributes.
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.
