Video: Unwrapping and breaking down
The 2006 CNNP Puerh "55th Anniversary of CNNP Trademark Registration" Cake is a 357g Sheng Cha (raw Puerh tea) created to commemorate the 55th anniversary of CNNP’s trademark registration. This special blend reflects a thoughtful selection of tea materials.
The cake comprises tight, strong threads with a mix of tea grades—from high-quality young leaves to larger leaves and stems.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · CNNP
Featuring long, dark tea threads, it includes leaves from the Yi Wu tea region, contributing to its nuanced flavor profile. Additionally, characteristics suggest the inclusion of Meng Hai-region materials, lending greater bitterness, strength, and a robust tea flavor.
The tea liquor is clear and bright, a sign of its quality and careful aging.
The taste is bold and direct, with strong flavor, moderate bitterness, and subtle astringency. It offers a rich, layered profile with varied taste dimensions, followed by a resilient aftertaste that softens into sweetness.
The hui gan (returning sweetness) emerges post-sip, delivering a soothing yet invigorating sensation.
Best for: Natural and smooth, this Puerh is highly recommended for daily drinking, offering a sophisticated yet approachable experience for tea enthusiasts.
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.
Well-matured under Guangzhou’s natural storage conditions, it is primed for immediate enjoyment.
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.
