Its leaf was grown in Yi Wu, a region associated with softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential. The "Yi Wu" is made from wild-growing leaf, so expect a less uniform, more individual character than plantation tea. It has had many years of natural storage in Guangzhou; tea like this may become rounder and more mellow, though results vary. From YongPinHao — a 2003 sheng (raw) puerh cake in the Yi Wu - Ye Sheng line.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 400g cake · YongPinHao
- Compression & dry leaf: The leaf is tightly compressed into a 400g cake. The leaf itself shows neat, tight threads.
- Liquor: In the cup it is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: It opens soft, with no bitterness or astringency, only a natural sweetness. Further into the session the cup stays sweet and balanced.
- Mouthfeel & body: In the mouth it feels soft.
- Aftertaste: Swallow and you notice a strong hui gan, easy salivation and a long finish.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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.
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.
