Crafted from the finest Bu Lang tea leaves, primarily of the 8th grade, this tea is a testament to quality and tradition.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · CNNP
Upon brewing, it reveals a crystal-clear soup, radiant with a bright glow, inviting the connoisseur to indulge in its purity. The texture is luxuriously thick and smooth, creating a velvety caress on the palate. Each sip unfolds a rich and rounded flavor profile, embodying the essence of the Bu Lang terroir.
Notably, this tea excels in stimulating a delightful salivation, leaving a refreshing and pleasant sensation that lingers.
Best for: The 2006 CNNP '8881' Cake is more than just a beverage; it's an experience that celebrates the art of fine tea-making, perfect for those who seek a sophisticated and rewarding Puerh experience.
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.
Its natural storage in Guangzhou city has gracefully matured the tea, enhancing its complexity and depth.
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.
