Made from leaf grown in Yi Bang, one of the six ancient tea mountains, it carries a delicate character, with floral, honeyed sweetness. It has had many years of storage; tea like this may become rounder and more mellow, though results vary. From this Yunnan maker — a 2009 sheng (raw) puerh cake in the Yin Ji - Yi Bang line.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 357g cake · Yunnan
- Compression & dry leaf: The leaf is compressed into a 357g cake.
- Liquor: The liquor is typically amber to orange-amber for sheng of this age.
- Taste: Expect the soft Yi Bang style: low bitterness and a slow, honey-like sweetness.
- Mouthfeel & body: The texture tends to be smooth and soft, in the Yi Bang manner.
- Aftertaste: The sweetness tends to stay on the palate for a while.
- Best for: everyday drinking without fuss. Suitable for first-time puerh drinkers as well as regular sheng drinkers.
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.
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.
