2004 Xinghai Tea Factory Loose Ripe Pu-Erh Tea

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This excellent ripe Pu-Erh tea was produced in 2004 at the Xinghai factory in Menghai County of Xishuangbanna. Xinghai Tea factory is a relatively new tea factory established in 2002 that started winning awards for its tea in 2005. The head of the factory is a woman by the name of Zhang Jian Li, who is a life-long Menghai area resident and former master blender from the famous Menghai Tea Factory.

This tea has been stored in Guangzhou since early 2005, and it was brought to Texas in June, 2011. As with other teas properly stored in the hot, humid climate of the Pearl River delta, this tea’s liquor is smooth, thick, sweet, and woody with a lovely lingering aftertaste that starts to kick in around infusion 3. The fermentation was perfectly done and the subsequent storage in Guangzhou was adequately dry; so, when steeped, the leaves retain their integrity beautifully with very little apparent break down such as could occur in tea stored in overly hot/humid/wet conditions.

I highly recommend preparing this tea Gong Fu style using your favorite Yixing teapot or gaiwan. Use about 5 grams of leaf in a 100 ml steeping vessel and water at a boil. Of course, this tea is also quite nice with a more “Western” approach, but I encourage steeping this tea Gong Fu style with a higher leaf to water ratio and shorter steepings so that you can appreciate the thickness of this tea’s liquor and its excellent aftertaste in a more concentrated cup.