This tea is a masterful blend that harmonizes the unique qualities of leaves from three renowned tea regions: Ban Zhang, Yi Wu, and Jing Mai. Each region contributes its distinctive character to create a tea that is both complex and harmonious.
Ban Zhang, known for its robust strength, imparts a profound depth to both the fresh and aged tea, offering a nuanced experience that evolves over time.
Its round and thick disc cake is expertly crafted for ease of prying, revealing large, tightly woven tea threads that whisper of its aged heritage.
Yi Wu, on the other hand, offers a subtle, latent power that emerges gradually, especially notable in its aged form.
This tea is not just a drink, but an experience, one that transcends the ordinary and elevates the everyday tea ritual.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
The strength of Ban Zhang is a balanced symphony of flavors, not merely a reflection of bitterness or intensity.
Its strength, often unnoticed at first sip, crescendos into a potent, yet elegant experience that may lead one into a state of tea-induced bliss.
Jing Mai adds to this blend a tapestry of taste that is rich, smooth, and mellow. The tea liquor is clear and bright, a visual delight that preludes the sensory pleasure to follow. This tea is characterized by a light bitterness and astringency, a testament to its refined quality and careful processing.
This blend is an exploration of taste that is both varied and complex, yet utterly approachable and engaging. It offers a remarkable hui gan (sweet aftertaste) and stimulates saliva production, leaving a lingering, pleasant sensation in the mouth.
While strength and tea drunkenness might be its hallmark, the true essence of this tea lies in its ability to relax the body, soothe the mind, and delight the palate.
In summary, the 2005 LiMing "Zhen Pin - Ban Zhang & Yi Wu & Jing Mai" Cake is a testament to the art of tea blending, a journey of taste that is both diverse and deeply satisfying.
Best for: It's an ideal choice for those looking to elevate their tea experience and explore the rich tapestry of flavors offered by these three esteemed tea regions.
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 in Guangzhou's natural storage conditions, this tea has matured beautifully, developing a rich tapestry of flavors that are sure to enchant both seasoned tea aficionados and newcomers alike.
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.
