The 2010 LiMing "Yue Chen Yue Xiang" (The Older The Better) 357g Puerh Raw Tea Sheng Cha, made from Bu Lang mountain tea material, is a splendid example of fine tea craftsmanship. This tea, originating from the esteemed Bu Lang mountain region, is renowned for its distinctive characteristics and aging potential.
The tea presents tight and long threads, a hallmark of careful selection and processing.
In summary, the 2010 LiMing "Yue Chen Yue Xiang" Cake is a testament to the rich tea heritage of the Bu Lang mountain region.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
These threads are adorned with buds and young leaves, each covered in multiple golden tea hairs, which not only add to the visual appeal of the tea but also hint at its quality and flavor profile.
A defining feature of this tea is its interplay of bitterness and astringency. These elements are masterfully balanced, providing a robust and invigorating taste that is both challenging and rewarding. The bitterness does not overpower but rather complements the tea's natural flavors, leading to a more rounded and satisfying drinking experience.
The balanced tea flavor is accompanied by long-lasting aftertastes, a characteristic highly prized among tea connoisseurs. This enduring aftertaste allows the drinker to savor the tea's complexity and depth long after the cup has been finished, making each sip a memorable experience.
The tea's character evolves over time, revealing new layers and subtleties with each brewing, making it a versatile choice for both casual and serious tea drinkers.
The natural storage has facilitated a harmonious development of flavors and aromas, enhancing the tea's inherent qualities and making it a true embodiment of the saying "Yue Chen Yue Xiang" – the older, the better.
Its balanced bitterness and astringency, long-lasting aftertastes, and suitability for daily drinking make it an outstanding choice for anyone looking to explore the nuanced world of Puerh Raw Tea Sheng Cha.
Best for: This tea is particularly well recommended for daily drinking. Its balanced profile makes it suitable for regular enjoyment, offering a consistent and delightful experience day after day.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
Aged under the natural storage conditions of Guangzhou, this tea has been allowed to mature gracefully.
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.
