2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 2
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 3
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 4
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 5
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 6
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 7
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 8
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 9
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 10
2007 NanQiao Che Fo Nan-Tie Bing (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha,  - photo 11

2007 NanQiao "Che Fo Nan-Tie Bing" (Iron Cake) Cake 357g Puerh Raw Tea Sheng Cha, Meng Hai

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Produced in January 2007, this tea earned a silver prize at the 1st Guangzhou Tea Shopping Festival.

The iron disc cake allows the tea to age more slowly and evenly compared to general disc cakes.

Tea Profile

At a glance: 2007 · Sheng (raw) puerh · 357g cake · NanQiao

The tea liquor is clear and bright, offering a strong and balanced flavor.

It has an energizing and resilient taste, with a good hui gan (returning sweetness) in the aftertaste.

Best for: This tea is an excellent example of aged tea, suitable for daily drinking.

Brewing Guide

Water: rolling boil, 100°C (212°F).

  1. Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
  2. Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
  3. Begin with 10–15 second steeps, lengthening each by about 5 seconds.
  4. Decant fully into a sharing pitcher each time.
  5. 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.

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.

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