2005 LiMing "Zao Chun Yin Hao" Puerh Tea - A Time-Honored Elixir from the Early Spring Harvest
Indulge in the 501 Batch of our 2005 LiMing "Zao Chun Yin Hao" cake, a 200-gram treasure of raw Sheng Cha, heralding from the first flush of early spring’s tender leaves.
Provenance: Our "Early Spring Silver Hairs" Puerh Tea is a tribute to the awakening of nature, crafted meticulously from the youthful leaves of spring’s inaugural harvest. These buds, brimming with vitality, impart a raw essence that matures beautifully over time.
It’s a choice selection for the seasoned tea drinker who appreciates the nuanced evolution of a finely aged Puerh.
This traditional method allows the tea to develop a refined profile that connoisseurs seek.
Embrace the depth of time with our 2005 LiMing "Zao Chun Yin Hao" Puerh Tea, a cake that stands as a testament to the legacy of aged teas.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 200g cake · LiMing Tea Factory
Palette of Flavors: Experience a symphony of taste, where the initial bold bitterness is masterfully balanced with a poignant sharpness. As you savor each sip, this tea reveals an aged, woodsy character, leading to a complex and gratifying finish that lingers.
Best for: improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.
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.
Our tea has been preserved through Guangzhou's natural storage, ensuring a meticulous aging process that enhances its depth and character.
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.
