This 2006 Puerh cake is crafted from leaves harvested from the ancient trees of Jing Mai Tea Mountain, known for their robust and complex flavor profiles.
After years of natural aging in Guangzhou, the tea leaves exhibit strong, tightly woven threads and a rich, dark hue, a testament to its well-preserved quality.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 380g cake · CNNP
The cake is relatively loose, making it easy to pry for brewing.
The liquor boasts a bright, clear color, with a very subtle smoky aroma. The flavor is remarkably smooth, with little to no bitterness or astringency.
A delicate sweetness unfolds on the palate, accompanied by a long-lasting aftertaste.
The tea water is dense and mellow, offering an excellent hui gan (returning sweetness) and a pleasant mouthfeel that encourages salivation.
Best for: This Puerh is a well-balanced choice, perfect for both seasoned tea enthusiasts and newcomers alike.
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.
Aged in Guangzhou’s natural storage environment.
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.
