This tea is a tribute to the rich heritage of Bu Lang mountain, utilizing specially selected 3rd grade tea materials that capture the essence of this esteemed region.
The tea is tightly pressed into a disc cake, featuring a relatively loose edge, which not only makes for easier separation of leaves but also contributes to its unique aesthetic. The surface of the cake is adorned with a high ratio of large buds, indicative of the careful selection process and adding a touch of elegance.
Aged under the natural conditions of Guangzhou, this tea has developed a richness and complexity that can only be achieved through careful and natural aging.
The 2006 LiMing 'Qiao Mu Gong Rui' Cake is more than just a tea; it's a celebration of the distinct characteristics of Bu Lang mountain, offering a truly gratifying and authentic Puerh experience.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
In a word, "A sweet shou puerh with thickiness and rich taste."
Upon infusion, it yields a clear tea liquor with a radiant brightness, inviting the drinker into a world of refined taste. The strong tea flavor is notable for its strength and remarkable variation, offering a dynamic and engaging tasting experience.
This tea strikes a perfect balance in taste, with medium levels of bitterness and astringency, which gracefully complement each other. It excels in delivering a pronounced hui gan - the delightful returning sweetness, and is exceptional in stimulating saliva production, adding to its refreshing quality.
The mouthfeel is both refreshing and vivid, awakening the senses with each sip. Its smooth and mellow nature ensures a pleasant drinking experience, while the lingering aftertaste leaves a deep sense of satisfaction.
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.
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.
