{"product_id":"2011-dayi-xin-hai-bai-nian-centenary-of-xinhai-revolution-cake-357g-puerh-sheng-cha-raw-tea","title":"2011 DaYi \"Xin Hai Bai Nian\" (Centenary of Xinhai Revolution) Cake 357g Puerh Sheng Cha Raw Tea","description":"\u003cp\u003e Xin Hai Bai Nian commemorates the 1911 Xinhai Revolution centenary (2011): high-quality leaf.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2011 · Sheng (raw) puerh · 357g cake · DaYi (Menghai Tea Factory)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours clear, bright and orange or yellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are fresh. Once the leaf opens up, expect smoky notes in a sweet and balanced cup. The flavor shifts a little from steep to steep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e A sheng like this usually feels brisk and clean in the mouth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Look for a returning sweetness (hui gan), salivation (sheng jin) and a long finish after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake 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.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo 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.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":49452643024993,"sku":"nnv1792568337725","price":19.49,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":49452643057761,"sku":"nve1792568337726","price":86.24,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":49452643090529,"sku":"boy1792568337727","price":544.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0579\/4450\/6465\/files\/2011-dayi-xin-hai-bai-nian-centenary-of-xinhai-revolution-cake-357g-puerh-sheng-_1.jpg?v=1792568341","url":"https:\/\/www.sunlitcottage.shop\/products\/2011-dayi-xin-hai-bai-nian-centenary-of-xinhai-revolution-cake-357g-puerh-sheng-cha-raw-tea","provider":"My Store","version":"1.0","type":"link"}