This exquisite tea is primarily crafted using Te Ji (special) grade 1 to 4 tea leaves, with the surface adorned by delicate buds. All ingredients are harvested from the ancient arbor trees in the Bu Lang tea mountain region.
The cake's core is tightly compressed, while the edges are looser and can be broken apart by hand.
The tea's strength and thickness are particularly impressive.
This tea follows a classic old-school blend recipe, embodying the principle that Sheng Puerh improves with age.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · NanQiao
The tea liquor boasts a clear, bright color with an appealing aged darkness.
Its flavor profile is strong, characterized by a notable bitterness and astringency above medium levels.
It offers a refreshing taste with complex variations.
Rich in Cha Qi (inner body feeling), it also provides a remarkable hui gan (returning sweetness) and induces saliva production.
Best for: Highly recommended for enhancing your tea experience.
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.
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.
