This tea is crafted from third-grade main tea materials, following the “7532” recipe.
The cake, pressed with a stone mill, maintains a certain looseness around the hard core, which forms the main body of the cake.
It is covered with a high ratio of golden buds and young tea threads that have aged into a dark brown color.
It offers good Cha Qi (tea energy) and strength.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · ShuangYi
The tea liquor is clear and bright, indicative of its quality.
The taste has mellowed over time, featuring a medium level of bitterness and astringency, with distinct characteristics of Bu Lang mountain tea.
The tea is thick and strong in flavor.
In the cold cup, a honey-like sweetness and floral flavor linger.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
Naturally stored in Guangzhou, this tea has been aged under ideal conditions to enhance its unique properties.
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.
