"0432" represents a significant milestone in the world of tea. Initiated in 2004, this series was crafted following an updated blend recipe of the 7540 series, positioning it as a counterpart to Dayi (Meng Hai Tea Factory)'s 7542 and Xiaguan's 8653. This blend is a testament to the evolving art of tea-making and the continuous pursuit of excellence in the tea industry.
One of the distinctive features of this 1st batch is the use of simplified Chinese characters on its wrapper, setting it apart from the 2nd batch, which features traditional Chinese characters. This distinction not only marks the different batches but also adds a cultural and historical depth to the tea, making it a collector's item as well as a beverage.
The blend of the "0432" series is noteworthy for its complexity and refinement.
In summary, the 2005 LiMing "0432" 1st Batch Cake is a remarkable example of the evolution of tea blending and production. Its historical significance, marked by the use of simplified Chinese characters on the wrapper, combined with the influence of renowned tea series like the 7542 and 8653, make it a unique and valuable addition to any tea collection. The Guangzhou natural storage has only further enhanced its appeal, making it a highly recommended choice for both tea connoisseurs and casual drinkers alike.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory · 1st batch
Drawing inspiration from its famous counterparts, this tea offers a unique tasting experience that is both familiar to aficionados of the 7540 series and distinct in its own right.
Upon brewing, this tea presents a clear and bright liquor, indicative of its quality and careful processing.
This method of storage allows the tea to develop a rich depth of flavor and aroma over time, contributing to its unique character.
The taste profile of the 2005 LiMing "0432" is marked by its balance and harmony. The tea has matured beautifully over the years, offering a taste that is both complex and approachable. Its natural aging process has enhanced its flavors, making it an excellent choice for those seeking to explore the nuanced world of aged Puerh Sheng Cha Raw Tea.
Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
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.
The natural storage in Guangzhou has played a crucial role in maturing this tea.
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.
