From LiMing — a 2005 sheng (raw) puerh cake in the Sheng Tai Gong Bing line. Tribute-grade (gong ting) leaf — mostly tiny buds — brews silky, with honeyed sweetness over a gentle backbone. Made from organic leaf, as the name states. The leaf comes from Meng Hai, Yun Nan.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
- Compression & dry leaf: It is pressed into a 357g cake.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: It opens mellow, with only a light bitterness and some astringency, balanced by a natural sweetness. Further into the session the cup stays sweet and rich. New details keep appearing in the later steeps.
- Mouthfeel & body: On the palate it is smooth and mellow.
- Aftertaste: Look for a returning sweetness (hui gan), easy salivation and a long finish after each cup.
- Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for first-time puerh drinkers.
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.
