The 2006 LiMing "Yu Shang Qiao Mu" (Tribute Arbor Tree) Organic Cake, a 357g Puerh Sheng Cha Raw Tea, stands as a paragon of quality and sustainability in the world of tea. This exceptional tea is crafted from arbor tree materials, renowned for their superior characteristics, and comes with the assurance of organic certification issued by a reputable third party. Each cake includes this certification, affirming the tea's adherence to organic standards and practices.
The tea leaves themselves are tightly rolled into strong threads, reflecting the meticulous care and traditional methods employed in their processing.
It offers a strong and pronounced profile that is both stimulating and satisfying.
In summary, the 2006 LiMing "Yu Shang Qiao Mu" Organic Cake is an outstanding example of organic Puerh Sheng Cha Raw Tea.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
This tight rolling not only preserves the tea's inherent qualities but also contributes to the gradual release of flavors during brewing.
Upon tasting, one is immediately struck by the tea's robust flavor.
This bold flavor is accompanied by a lingering aftertaste, a characteristic highly prized among tea connoisseurs. This enduring aftertaste allows one to savor the tea's complexity and depth long after the initial sip, making each cup a memorable and lingering experience.
The natural storage has allowed the tea's flavors and aromas to develop harmoniously, enhancing its intrinsic qualities and making it a true embodiment of the art of tea aging.
Its strong tea threads, robust flavor, and lingering aftertaste, coupled with the assurance of organic certification and the benefits of Guangzhou natural storage, make it a must-try for tea enthusiasts and a worthy addition to any tea collection.
Best for: This tea is particularly well-recommended for daily drinking. Its balanced profile, characterized by strength and depth, makes it suitable for regular enjoyment. The robustness of the tea provides a reliable and invigorating experience, perfect for daily rituals and moments of reflection.
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.
Aged under the natural storage conditions of Guangzhou, this tea has matured beautifully.
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.
