This custom-made tea, crafted in 2006 by Nan Qiao Tea Factory for De He Xin and Qiu Xiang Tea Room, features selected materials from Bu Lang tea mountain. The blend includes special to 2nd grade leaves, with a certain ratio of stems and large leaves as the "bones" of the cake.
The cake has a relative looseness, with the edges being looser than the center.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · NanQiao
Aromatic with an aged character, the tea offers light to medium bitterness and minor astringency, both of which quickly subside. It leaves a refreshing sweetness in the aftertaste and has varied flavors.
The taste is thick and mellow with a medium smoky flavor, demonstrating good strength.
Best for: Highly recommended for enhancing the tea experience for both new and seasoned tea drinkers.
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.
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.
