Deng Guo. This tea, primarily using arbor tree materials from the esteemed Bu Lang Mountain, is a splendid example of the fusion of traditional tea-making techniques and personalized blend recipes.
The tea features long and strong threads, indicative of the careful selection and processing of the arbor tree leaves.
This special blend was ordered and created based on the 2003 "Huang Da Yi" (Yellow Dayi), a blend renowned for its smoky flavor and thick, strong taste, produced by the Meng Hai Tea Factory following Mr. Deng's specific recipe and instructions. This connection adds a layer of exclusivity and distinction to the "Ya Yun" cake, making it not just a tea but a piece of artisanal craftsmanship.
In summary, the 2008 LiMing "Ya Yun" Cake is a remarkable tea that reflects Mr. Deng Guo's expertise and the rich tea heritage of Bu Lang Mountain.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
"Ya Yun" (Elegant Flavor) is a bespoke creation crafted under the guidance of the renowned tea expert, Mr.
These threads are not just a testament to the quality of the tea but also contribute to the gradual release of flavors during brewing.
Upon brewing, the tea presents an orange soup, notable for its clarity and brightness. This visual appeal is matched by the tea's crisp and clean flavor profile. The smoky flavor, a defining characteristic of this blend, adds depth and complexity, giving the tea a unique and engaging taste.
This smoky note is beautifully balanced with the tea's inherent mellowness, creating a refreshing experience. The tea also boasts the unique flavor profile typical of aged teas, a testament to its quality and the careful aging process it has undergone.
A standout feature of the "Ya Yun" is its pronounced hui gan, or returning sweetness. This delightful aftertaste is a hallmark of high-quality tea, leaving a lasting impression of sweetness in the mouth. Additionally, the tea is known for its significant saliva production, enhancing the drinking experience and adding to the tea's refreshing qualities.
This method of storage allows the tea's flavors and aromas to develop harmoniously, enhancing its intrinsic qualities and making it a true embodiment of the art of tea aging.
Its long and strong threads, orange tea soup, smoky flavor, refreshing mellowness, and delightful hui gan, all enhanced by Guangzhou's natural storage, make it an outstanding choice for tea enthusiasts and collectors alike.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer 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.
The tea has been aged under the natural storage conditions of Guangzhou, a factor that has significantly contributed to its development.
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.
