"Li Ming Zhi Guang" (Light of Dawn) is an exemplary product that highlights the exceptional quality of tea materials from the Bu Lang tea mountain.
The taste of this tea is thick and strong, a testament to the robustness of the Bu Lang tea mountain's terroir.
In summary, the 2006 LiMing "Li Ming Zhi Guang" Cake is a fine representation of Puerh Sheng Cha Raw Tea's potential for elegance and depth.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
A standout feature of this tea is its clear tea soup, which exhibits both brightness and density. These attributes are indicative of a well-processed tea that has been aged appropriately, allowing for a visually appealing and inviting brew.
This strength in flavor is a desirable quality, offering a deep and immersive tea-drinking experience.
A notable characteristic of this tea is its hui gan, or returning sweetness. This pleasant aftertaste is a hallmark of high-quality aged tea, providing a lingering sweetness that adds to the overall enjoyment of the tea. The ability of this tea to stimulate saliva production further enhances this experience, making each sip refreshing and satisfying.
The aged unique fragrance of the tea is another remarkable aspect, adding an additional layer of complexity to its profile. This fragrance is both rich and intriguing, a result of the tea's careful aging process in the natural storage conditions of Guangzhou.
The varied taste of this tea is a reflection of its quality and the skill with which it has been processed and aged. Each brewing reveals different nuances, making the tea a constantly evolving and engaging experience for the drinker.
Its clear tea soup, thick and strong taste, hui gan, saliva production, unique aged fragrance, and varied taste, all enhanced by the natural aging process in Guangzhou, make it an excellent choice for tea connoisseurs and enthusiasts seeking to explore the rich flavors of Bu Lang mountain teas.
Best for: improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.
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.
Carefully aged under Guangzhou's natural storage conditions, this tea has developed a rich and complex character over time.
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.
