Video: Unwrapping
Yi Wu is known for a smooth, resilient body, low bitterness and astringency, and a slow, lingering sweetness that ages well; this tea is made from its leaf. Long natural storage in Guangzhou may have softened its early strength; the exact result depends on conditions. From 2005, ChangTai "Yi Chang Hao - Zhen Pin" (Yi Wu): sheng (raw) puerh pressed into a 100g cake.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 100g cake · ChangTai Tea Factory
Premium Tea Leaves from the Yi Wu Region.The tea possesses a well-rounded taste accompanied by a powerful Cha Qi (body sensation).Its saliva-inducing effect is akin to a wave, emerging with vigor and strength.The brew is characterized by its sweetness, which harmoniously blends thickness with softness.It distinctly embodies the clear and quintessential characteristics of Yi Wu tea.(Note: An interesting observation was made when experiencing a profound tea intoxication with this brew.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
Storage:Guangzhou Natural Storage.
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.
