Watch Video: Unwrapping and breaking down.
This tea is a masterful blend of wild arbor tea leaves from three renowned regions - Ban Zhang, Bu Lang, and Nan Nuo. Each leaf tells a story of its wild origin, contributing to the tea's unique character.
The resulting large, long tea threads exhibit aged characteristics that are both visually striking and indicative of their matured quality.
The tea is particularly notable for its exceptional 'Cha Qi', the energizing and almost spiritual feeling it imparts, making it a truly elevating experience.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · LiMing Tea Factory
Before being pressed into cakes, these leaves were aged naturally for 3-5 years, allowing them to develop a rich complexity and deep, nuanced flavors.
Upon brewing, this tea unveils a clear and bright liquor, a visual delight that promises an extraordinary tea experience. The taste is wonderfully mellow with a notable thickness, a testament to the high-quality leaves and their meticulous aging process.
Each sip offers a refreshing flavor with a robust strength, striking a delightful balance that is both invigorating and soothing.
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
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.
