Crafted from wild tea materials sourced from the renowned Yiwu tea region, this tea offers a unique and exceptional experience.
The cake exhibits a notable looseness, indicative of its carefully selected and aged components. Its long and tightly wound tea threads boast a splendid appearance, developed over more than 20 years of aging.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 400g cake · YongPinHao
Upon steeping, the tea liquor reveals a clear, bright hue, inviting the senses with its visual appeal.
This tea presents a harmonious balance, with minimal to no bitterness or astringency. Instead, it delivers a resilient taste characterized by a sweetness reminiscent of spring water, accompanied by a satisfying production of saliva.
Reflecting the quintessential qualities of Yiwu tea, it offers a softness that envelops the palate, leaving a lingering aftertaste that pervades the entire mouth.
The Huigan, or returning sweetness, is a notable feature of this tea, persisting long after each sip.
Best for: Soothing and relieving, this tea is a testament to the artistry of its origins and comes highly recommended for those seeking to elevate their tea-drinking experience.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
Guangzhou natural storage.
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.
