This tea is part of a collection inspired by 'Shi Jing' (诗经), the ancient Chinese poetry book, with further details available in the Classic of Poetry on Wikipedia. The collection includes two other related teas:
'Ya' (Court Hymns): Made from arbor tree tea leaves sourced 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.
'Song' (Eulogies): Produced using arbor tree tea leaves from the Ban Zhang region, which is also a part of the Pan Bu Lang tea area. Example: 2006 XingHai 'Song - Ban Zhang Qiao Mu' (Eulogies - Ban Zhang Arbor Tree) Cake, a 400g Puerh Raw Tea Sheng Cha.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · XingHai Tea Factory
This tea, originating from the Bu Lang tea region, is known for its strong flavor profile, marked by noticeable bitterness and astringency.
A distinctive camphor flavor is subtly interwoven into the tea leaves, adding a unique dimension.
The tea excels in hui gan, offering a returning sweetness and stimulating saliva production.
Its aftertaste is long-lasting, filling the entire mouth and even spreading into the throat, creating an enjoyable and pleasant experience.
Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
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 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.
