It is a premium-quality offering from YangPinHao, notably recognized with the Premium Quality Award at the 2016 Guangzhou International Tea Expo.
The tea is crafted using select materials from the ancient Six Famous Tea Mountains within the renowned Yi Wu tea region.
The cake itself is tightly and neatly pressed, featuring threads that have beautifully aged to achieve a magnificent appearance.
Tea Profile
At a glance: 2006 · Ripe (shou/shu) puerh · 357g cake · YangPinHao
When brewed, it yields a clear, bright liquor with a rich, dark hue. The flavor profile is defined by a luxurious thickness, smoothness, and mellow depth. It features an appealingly low level of bitterness, allowing a sweet, lingering aftertaste to shine.
Best for: everyday drinking at home or at work; newcomers will find it approachable.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest 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. Ripe 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, this award-winning Puerh is highly recommended for all Shou Puerh tea lovers seeking an exceptional and refined aged experience.
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.
