This tea is made from old arbor tree materials from the Feng Qing tea region, which grows at an altitude above 1700m.
Its appearance closely resembles the blend recipe of Dayi 7542 but includes more tiny buds and young leaves, which also influences its taste.
It’s worth noting that the tea may have some Dian Hong black tea-like characteristics, possibly due to its Feng Qing origin and the factory’s history of producing black tea.
However, this might also be a personal observation.
Please note that this tea may contain tea worm droppings, with varying amounts in each cake, and some wrappers may be deteriorated.
These factors do not indicate wet storage and have not affected the tea’s taste.
Feng Qing (凤庆) is a brand owned by the Dian Hong (滇红) Group, known for its Yunnan black tea from the Feng Qing tea region.
This product is a limited, order-made item (totaling 10,000 cakes, each with a serial number) commemorating the 50th anniversary of the Guangdong Province Artists Association.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · Feng Qing
The tea liquor is clear, bright, and has a golden color.
It exhibits medium bitterness with a noticeable pungency.
The strong taste offers variations in the aftertaste, and the hui gan (returning sweetness) is felt throughout the mouth, even spreading into the throat.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a novice.
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. This tea was kept in traditional wet storage, which gives it a darker, mellower character than dry-stored tea of the same age.
Naturally stored in Guangzhou.
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.
