Video: Unwrapping Video
This 2007 Sheng Puerh cake has aged beautifully, with its leaves developing a dark hue over time. The tea is stone-pressed, resulting in a slightly looser compression compared to machine-pressed cakes.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 357g cake · YuanNian
Its flavor profile closely resembles teas from the Yi Wu region, featuring long, dark tea leaves. You’ll find minimal to no bitterness or astringency, making it an accessible tea for daily enjoyment. The taste is mellow, smooth, and pleasantly persistent, with a lingering aftertaste that leaves a lasting impression.
Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for beginners.
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.
Stored naturally in Guangzhou, this tea is an excellent choice for those seeking a well-aged Puerh for everyday drinking.
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.
