This particular cake is renowned for its high concentration of young buds and tiny tea leaves, each delicately covered with a multitude of golden hairs, indicative of its premium quality and careful selection process.
The cake itself is tightly pressed, showcasing an aesthetically pleasing appearance that hints at the meticulous care taken during its production.
Its complexity and depth make it a perfect choice for those who appreciate the finer nuances of tea.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 357g cake · CNNP
Its visual appeal is matched by the richness of its flavor and the depth of its aroma.
Upon brewing, it yields a brown tea liquor, remarkable for its brightness and clarity. This color is a visual delight and a prelude to the exceptional taste experience that follows. The tea flavor is robust, characterized by pronounced wooden notes that evoke a sense of being close to nature.
One of the most distinctive features of this tea is its hui gan, or 'returning sweetness'. This aspect is reminiscent of honey, adding a layer of complexity and depth to the tea's profile. The honey-like sweetness lingers, offering a delightful contrast to the initial robust flavors.
This method of storage allows the tea to develop and evolve, enhancing its flavors and aromas while maintaining the tea's inherent qualities. The result is a tea that is not just a beverage, but an experience, offering a journey through the rich tapestry of flavors and aromas that only a well-crafted Puerh tea can provide.
Best for: This tea is especially recommended for seasoned tea enthusiasts looking to elevate their tea experience.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
Finally, the Guangzhou natural storage of this tea has played a crucial role in its maturation.
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.
