This distinguished tea is crafted using premium tea materials harvested from Yi Wu around 2003, then meticulously pressed into a cake in 2009. The aging process has allowed the tea to develop a rich, complex profile, making it a treasured addition to any collection.
The tea cake features tightly compressed leaves that showcase the quality and care taken during production.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 400g cake · NanQiao
Over the years, the tea has matured beautifully, offering a well-rounded and nuanced flavor.
The tea liquor is clear and bright, indicative of its natural aging process. The taste is smooth and mellow, with a delightful complexity that evolves with each sip. It provides a satisfying hui gan (returning sweetness) and stimulates saliva production, enhancing the overall drinking experience.
Best for: everyday drinking, and easy for newcomers to brew.
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.
Stored naturally in Guangzhou, this tea has been preserved to maintain its exceptional quality and character, reflecting the best of aged Yiwu Puerh tea.
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.
