This tea is distinguished by its well-aged profile, encapsulated in a medium-tight brick form.
Overall, this tea provides a pleasing and soothing sensory experience, reflecting its quality and careful aging process.
Additional Note:This tea is part of an exclusive series of five, which also includes the Dragon (Long), Phoenix (Feng), Kirin (Qi Lin), and Lion (Shi) varieties. A detailed introduction to each will be provided upon verification and accumulation of sufficient, accurate information.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 250g brick · ChangTai Tea Factory
It offers a subtle smoky flavor, a unique characteristic that adds depth to its taste.
The tea displays a mild level of bitterness and astringency, well-balanced in its overall flavor profile.
Notably, it possesses a sugar cane-like sweetness that is evident from the first sip and lingers pleasantly in the mouth for an extended duration.
The tea excels in both ‘hui gan’ (returning sweetness) and saliva stimulation, making each tasting a refreshing experience.
Best for: everyday drinking without fuss. Suitable for beginners as well as regular sheng drinkers.
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.
Guangzhou natural storage.
A Note on Appearance
Not every brick 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.
