It is a traditional raw puerh cake made from spring old tree tea material from Wuliang Mountain, Yunnan. Produced by TuLin Phoenix (TuLinFengHuang), this tea has been naturally aged for nearly two decades under Guangzhou natural storage conditions, developing a smoother, richer, and more mature character while maintaining the elegant mountain profile of Wuliang Shan.
Wuliang Mountain puerh is well known for its refined and balanced style.
This makes them especially enjoyable for drinkers who appreciate aged raw puerh with harmony and depth.
Year: 2005
Type: Raw puerh (Sheng Cha)
Weight: 357g per cake
Origin: Wuliang Mountain, Yunnan
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · TuLinFengHuang
Compared with some stronger and more aggressive puerh regions, Wuliang Shan teas often offer a softer expression with pleasant sweetness, clean texture, and a graceful aroma.
After years of aging, this tea presents a smooth and mellow liquor with aged woody fragrance, subtle dried fruit sweetness, and a gentle floral mountain aroma. The original bitterness and astringency have transformed into a more rounded and comfortable mouthfeel, leaving behind a lasting sweetness and refreshing aftertaste.
The tea soup is clear and balanced, showing the characteristics of both quality spring material and natural aging.
Best for: It is an excellent choice for daily drinking as well as for collectors looking for an affordable aged raw puerh with old tree material and over 20 years of transformation.
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.
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.
