It's a testament to the rich tea heritage of the Bu Lang tea mountain. Crafted with meticulous care from old arbor tree materials, this tea is a tribute to the ancient tea-making traditions of the region.
One of the key features of this tea is its high ratio of tea buds and young leaves, skillfully mixed with stems.
The presence of buds and young leaves indicates a high level of care and selection in the harvesting process, ensuring only the best parts of the plant are used.
The tea threads are tight and strong, showcasing the artisanal skill in crafting this tea.
This natural aging process contributes significantly to the tea's distinctive taste, making it a product of both its rich terroir and the careful craftsmanship of its producers.
In summary, the 2006 LiMing "Bu Lang Shan - Qiao Mu Gu Shu - Nv Er Gong Bing" Cake is a splendid representation of Bu Lang Mountain's tea tradition.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 250g cake · LiMing Tea Factory
This composition not only contributes to the tea's complex flavor profile but also adds to its visual and textural appeal.
Such tight rolling of the leaves is indicative of a tea that will unfurl gracefully upon brewing, releasing its array of flavors gradually and elegantly.
Upon brewing, the tea reveals a clear liquor with a bright appearance, an inviting sign of its purity and quality. This visual clarity is matched by the tea's crisp and clean flavor profile.
In terms of taste, the tea presents a medium level of bitterness, a characteristic that adds depth and character without overwhelming the palate. This bitterness is complemented by a minor smoky flavor, lending a unique and intriguing twist to the overall flavor profile. The varied tastes and inherent strength of the tea make each cup a rich and engaging experience.
Its balanced profile makes it an excellent choice for regular enjoyment, offering a consistent and delightful experience with each brewing.
Its tight and strong tea threads, clear and bright liquor, medium bitterness, and minor smoky flavor, all enhanced by Guangzhou's natural storage, make it a distinguished choice for those seeking to explore the rich and varied world of Puerh Raw Tea Sheng Cha.
Best for: This tea comes highly recommended for daily drinking and for those who enjoy the nuanced flavors of aged tea.
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.
The tea has been aged under the natural storage conditions of Guangzhou, allowing it to develop a refined character and depth that only time can bestow.
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.
