Crafted from premium spring-harvested leaves of ancient arbor trees in the misty heights of Nan Nuo Mountain, Meng Hai County, this raw puerh cake exemplifies the region's timeless terroir. The compression is relatively loose, preserving the cake's striking visual appeal—deep, earthy tones that invite gentle handling.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
Brewed, it unfolds with a rich, multifaceted aftertaste that shifts beautifully from floral hints to subtle mineral notes. Expect abundant saliva production, a hallmark of high-quality sheng, alongside a smooth, mellow body that coats the palate. The tea's lingering fragrance permeates the entire mouth, evoking a profound sense of harmony and depth.
Best for: improving your tea experience — worth reaching for once you have moved past being a newcomer.
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.
Naturally stored in Guangzhou's humid climate, this well-aged gem is highly recommended for those seeking to elevate their puerh journey with nuance and vitality.
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.
