From ChangTai — a 2005 sheng (raw) puerh cake in the Chang Tai Hao - Yun Nan Thi Tsi Bing Cha line.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Flavor Profile:
It presents a harmoniously balanced palate, characterized by its profound mellowness.
The taste is delicately soft yet displays a commendable resilience, contributing to a sophisticated sensory experience.
The tea offers a soothing and thoroughly satisfying drinking experience, subtly accentuated by a minimal presence of bitterness and astringency, which adds to its complexity without overwhelming the palate.
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
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.
This tea, having undergone an extensive aging process in Guangzhou’s natural storage conditions, exemplifies a remarkable level of maturity.
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.
