Yi Wu is known for softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential; this tea is made from its leaf. After years of natural storage in Guangzhou, Yi Wu sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From ChangTai — a 2003 sheng (raw) puerh cake in the Hong Tai Chang - Yuan Nian line.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 380g cake · ChangTai Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 380g cake. Breaking it open reveals neat, tight threads.
- Liquor: In the cup it shows a deep amber color, clear and bright throughout.
- Taste: From the first steep the taste is soft. As it opens up, the taste turns sweet.
- Mouthfeel & body: In the mouth it feels thick, smooth and soft.
- Aftertaste: Swallow and you notice a returning sweetness (hui gan) and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.
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.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
