Origin: Xiaguan, Dali Prefecture, Yunnan, China
 
This sheng puerh is produced by the well-known Xiaguan Tea Factory, one of Yunnan’s most historic puerh manufacturers. The name “Te Ji Qing Bing” means “Special Grade Green Cake,” indicating the high quality of the material used.
 
Being made in 2003, the tea has over twenty years of natural aging. During this time it developed a mature, smooth, and refined character. The infusion is deep amber-golden. The taste is rich but gentle, with woody-earthy notes, light camphor, subtle Chinese herb tones, and a long, sweet finish.
 
Flavor: woody notes, earthy depth, camphor, mild herbal tones, soft sweetness, long aftertaste
 
Aroma: warm, woody, slightly herbal; in a warmed vessel, camphor and sweet aged notes appear.
 
Benefits: Provides calm, stable energy typical of well-aged sheng puerh. Helps with focus and relaxation. Suitable for quiet sessions, evening brewing, and collectors who appreciate mature profiles.
 
Brewing Guidelines:
Gongfu style: 5–7 g per 100–150 ml, 95–100°C (203–212°F), short infusions of 5–10 seconds.
Classic style: 3–4 g per 250–300 ml, 90–95°C (194–203°F), 2–3 minutes.
The tea handles many infusions. Fully pour out each infusion to avoid bitterness.
 
Gongfu Cha is a traditional brewing method using more leaf and short repeated infusions that gradually reveal the tea’s flavor and aroma.