The ‘Gui’ sub-series features tea materials sourced from the Jingmai tea region.
The ‘Fu’ from the ‘Ban Zhang’ series is crafted from tea leaves sourced from the Ban Zhang tea region.
The ‘Gui’ from the ‘Jing Mai’ series utilizes leaves from the Jingmai tea region.
The ‘Ji’ from the ‘Bu Lang’ series is made using leaves from the Bu Lang tea region.
The ‘Xiang’ from the ‘Nan Nuo’ series incorporates leaves from the Nan Nuo tea region.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
The tea offers a viscous soup, presenting a mellow taste along with ‘hui gan’ (returning sweetness) and saliva stimulation.Storage:Guangzhou Natural Storage.This set includes four distinct cakes from various tea regions:
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a beginner who wants to go further.
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.
It is characterized by large and strong tea threads, a relatively loose structure in the whole cake, and has aged well in Guangzhou’s natural storage conditions.
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.
