Origin: The Bu Lang Tea Region, known for its rich, ancient tea trees and unique terroir, provides the leaves for this exceptional raw Puerh.
Appearance: This tea, aged since 2006, features a dark, compressed cake with a slight sheen, indicative of its careful storage and maturation. Upon closer inspection, one can find leaves that have matured gracefully, showcasing a mix of darker browns with specks of golden tips, hinting at the quality of the material.
Overall Experience: This 2006 ChangTai "Tian Xia Tong An - Long - Bu Lang" is not just tea; it's an experience.
This tea invites one to appreciate the depth of time and the craftsmanship of the region, making every cup a dive into the rich tapestry of Puerh culture.
It can be enjoyed in the morning to kickstart the day with its vibrant energy or in the evening for a thoughtful, lingering session.
As part of an exclusive series, this tea stands alongside four other distinguished varieties: the Dragon (Long), Phoenix (Feng), Kirin (Qi Lin), and Lion (Shi). Each variety in this series is a testament to the artistry and expertise of Changtai Tea Factory, and a detailed introduction to each will be available, underscoring the commitment to providing authentic and comprehensive tea knowledge to enthusiasts.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Aroma: The dry leaves emit a deep, earthy fragrance with undertones of camphor and hints of aged wood. Once the tea is steeped, it unfolds into a bouquet of scents - forest floor, hints of dried apricot, and a pronounced medicinal note characteristic of well-aged Sheng Puerh.
Taste: When brewed, this tea delivers a complex flavor profile:
Initial Sip: A robust bitterness quickly transitions into a sweet aftertaste, showcasing the tea's maturity.
Mid-Palate: The liquor is full-bodied, with layers of herbal notes, a touch of astringency that cleanses the palate, and a subtle fruity undertone that surprises.
Finish: A lingering sweetness with a slight cooling sensation, indicative of the hui gan (returning sweetness) for which Bu Lang teas are renowned. The mouthfeel is smooth yet lively, with a slight thickness that coats the tongue.
Liquor: The tea brews into a bright, amber-orange liquor, clear and inviting. With each infusion, the depth of color might change, gradually lightening as the sweeter, more aromatic notes become more prominent.
Mouthfeel: The tea provides a balanced thickness which evolves with each steeping, offering a journey from a more pronounced bitterness to a mellow sweetness, all while maintaining a lively texture that stimulates the palate.
It encapsulates the rugged spirit of the Bu Lang mountains, offering a taste that's both grounding and uplifting.
Best Enjoyed: Ideally, this tea should be savored slowly, allowing each infusion to reveal more about its character.
Best for: The cha qi (tea energy) of this Sheng Puerh is potent, providing a calming yet energizing sensation, perfect for meditative reflection or deep conversations.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat 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.
Storage
Keep the tea 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.
Stored under Guangzhou's natural conditions, this tea has been carefully preserved, ensuring that its quality and essence are maintained at their peak.
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.
