This tea is produced by the Peng Cheng Tea Factory, which holds a national certification for organic food.
It features tight and neat tea threads that contribute to its great appearance.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · PengCheng
The tea liquor is clear and bright, indicating its high quality.
The first impression of this tea is often described as “a sweet sheng puerh,” and it is quite impressive in this regard.
The taste is mellow and smooth, with a sweetness akin to mountain spring water, distinct yet not entirely similar to the sweetness found in Yi Wu teas.
When brewed appropriately (heavy brewing is not recommended), this tea exhibits almost no bitterness and astringency.
It excels in stimulating saliva production and in providing a good hui gan, though these qualities are somewhat overshadowed by its initial sweetness.
Best for: everyday drinking without fuss. Suitable for those new to puerh as well as regular sheng drinkers.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
Naturally stored in Guangzhou, the tea has been aged under conditions that enhance its unique characteristics.
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.
