This tea, made from the arbor tree materials of the Ban Zhang tea region, showcases strong and tightly woven tea threads, interspersed with large golden buds and young tea leaves.
The tea exhibits a good Cha Qi, providing a sense of strength and vitality.
This tea is part of a series inspired by 'Shi Jing' (诗经), an ancient Chinese book of poems, further detailed in the Classic of Poetry on Wikipedia. The series includes two other related teas:
'Feng' (Ballads): Made from arbor tree tea leaves from the Bu Lang tea region. Example: 2006 XingHai 'Feng - Ban Zhang Qiao Mu' (Ballads - Ban Zhang Arbor Tree) Cake, a 400g Puerh Raw Tea Sheng Cha.
'Ya' (Court Hymns): Produced using arbor tree tea leaves from the Yi Wu tea region. Example: 2006 XingHai 'Ya - Yi Wu Qiao Mu' (Court Hymns - Yi Wu Arbor Tree) Cake, a 400g Puerh Raw Tea Sheng Cha.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · XingHai Tea Factory
The tea liquor is clear and bright, indicative of its quality.
Its flavor is mellow yet refreshing, with a hui gan (returning sweetness) that quickly emerges, reminiscent of sugarcane.
Best for: This tea is particularly recommended for those looking to enhance their experience with aged teas.
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.
It has been naturally stored 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.
