Tea Origin and Quality: This tea is crafted using high-quality wild tea materials sourced from the Jingmai tea region, known for its exceptional teas.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Aging and Appearance: The tea is well-aged, which is evident in the great appearance of the naked cake, showcasing its quality and the care taken during processing.
Liquor Quality: Upon brewing, the tea produces a clear liquor with a color that approaches reddish, indicative of its maturity and depth.
Flavor Profile: It features a unique aged tea flavor, complemented by a distinctive wild tea fragrance that is characteristic of the Jingmai region.
Bitterness and Astringency: The tea exhibits minor to no bitterness and astringency, making it approachable and enjoyable for a wide range of palates.
Texture and Sensory Experience: The tea soup is thick and sticky, with excellent saliva production and hui gan (returning sweetness), both contributing to a rich and satisfying tasting experience.
Taste and Mouthfeel: It offers a varied taste profile, characterized by its softness and smoothness, providing a pleasant drinking experience.
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a beginner who wants to go further.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
The tea has been stored naturally in Guangzhou, which helps the evolution process.
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.
