HAIWAN Old Comrade Die Xian | sheng puerh
TASTING NOTES: lemon tart, Borjomi water, spring rain
Elegant tea cake made of raw puerh tea leaves that were aged for 5-10 years before they made it to the cake. This sheng puer is famous for it's beautiful aroma of fresh mountain air and wildflowers and sweet citrusy lingering aftertaste.
This is a thin tea cake, and it's easy to break it without the need for a tea knife.
Tea Region
Tea tree
Cultivar
Harvest
Picking & processing
Menghai, Yunnan, China
Camellia sinensis var. assamica
Da Ye Zhong / 大叶种
Spring, 2015
One bud and up to three leaves
In a remote corner of Yunnan, where the mountains meet the sky, there is a legend of Die Xian—the Butterfly Immortal. It is said that long ago, in the verdant forests of this region, a mystical butterfly would appear at the break of dawn, flitting between the ancient tea trees, blessing them with a vitality that could only come from the heavens. The tea leaves touched by the wings of Die Xian would grow into something extraordinary, capturing the essence of the earth, the air, and the spirit of the butterfly itself.
The HAIWAN Old Comrade puer is a tea that seems to echo this legend. Crafted with the precision and care that the Haiwan Tea Factory is renowned for, this sheng puerh is a dance of flavors that reveals itself gradually, much like the elusive Butterfly Immortal. The leaves are carefully selected from some of the finest tea gardens, where the terroir is rich and unspoiled, allowing the tea to develop a complexity that is both invigorating and serene.
This tea is a tribute to the mystique of Yunnan, a region where nature and mythology intertwine, and where each cup is a journey into the heart of the mountains.
Steamed dumplings with spinach and shrimp
The fresh, green notes of the tea complement the delicate flavors of spinach and shrimp, while the tea’s astringency cuts through the richness of the dumplings.
Sautéed asparagus with lemon zest
The crisp minerality of the tea pairs beautifully with the earthy, slightly bitter taste of asparagus, and the lemon zest enhances the tea’s bright, fresh character.
Grilled sea bass with herbed butter
The light, flaky texture of sea bass pairs well with the sheng puerh’s clean, vegetal notes, while the herbed butter adds a creamy contrast to the tea’s natural astringency.
Pear and almond tart
The delicate sweetness of pear and the nutty richness of almond bring out the tea’s subtle floral undertones, making this a pairing that is both elegant and satisfying.
Tea character
Leaf
wildflowers, birch bark, Xinesteri
Cup
fresh mountain air, wildflowers
Flavor
lemon tart, Borjomi water, spring rain
How to brew
Temperature
Tea weight
Water amount
Steeping time
95 °C
5 gram
100ml
25 sec (add 5 sec per steep for at least 10 steeps)
Temperature
Tea weight
Water amount
Steeping time
95 °C
4 gram
500ml
2 min (you can resteep 2-3 times)
What teaware to use
Haiwan Tea Factory
The Haiwan Tea Factory was founded in 1999 by Zou Bingliang, a former chief engineer of the Menghai Tea Factory and a pioneer in pu-erh tea making. Zou is renowned for creating classic pu-erh recipes like 7542 and 7572, and for improving the wet piling method of ripe pu-erh tea that have made him a living legend in China.
