The 2001 Ancient Pu Er - WangXia "Puerh Fang Cha" (Square Brick) 100g Puerh Sheng Cha Raw Tea is a compact, hard-pressed small cake. It features a high ratio of young tea buds and tiny leaves, crafted according to the blend recipe of the well-known “92 Fang Zhuan” (92’s Square Brick by Meng Hai Tea Factory).
The wrapper paper box of this tea has some unique printing errors, making it distinctive:
1. On the side, it incorrectly shows “净重 100 公分,” which translates to “net weight 100 cm.” The correct text should be “净重 100 公克,” meaning “net weight 100 grams.”
2. On the back, the word “经久耐泡” has a misprinted character. The “经” character should have the “工” radical at the bottom right, but it was mistakenly printed with a “土” radical instead.
These two errors have become identifying features of this tea, especially since there was no production date printed on the wrapper back in 2001.
Ms. Wang Xia (王霞) has an illustrious career in the tea industry. She worked at the Meng Hai Tea Factory from 1978 to 1999, holding various roles from a tea worker to the Chief Inspector of QC. In 1999, she co-founded the Si Mao Puerh Tea Factory and served as CEO until 2004, when she established her own tea factory. Her extensive expertise in tea material selection and production significantly contributes to the high quality of this tea.
Tea Profile
At a glance: 2001 · Sheng (raw) puerh · 100g brick · Ancient
This tea exhibits minor bitterness and astringency, maintaining a mellow and smooth character. It offers a spring water-like returning sweetness, with the flavors well-infused into the water. The lingering aftertaste is refreshing and complemented by a slight smoky flavor, enhancing the overall tea experience.
The natural aging process helps develop a deeper and more complex flavor profile.
Best for: Highly recommended for enhancing the tea experience, this tea is a testament to traditional craftsmanship and expert selection, offering a unique and enjoyable drinking experience.
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.
Naturally stored in Guangzhou, this tea has been carefully aged to enrich its distinctive qualities.
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.
