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This 2004 vintage tea from the Ban Zhang region is a remarkable specimen, harvested from old arbor trees that impart a depth and complexity to its flavor. The tea leaves, picked in the spring of that year, have matured into a distinguished and robust offering.
The tea threads are large and strong, indicative of the high-quality old arbor trees from which they were picked. They exhibit a tightness that speaks of careful processing and preservation. Over time, these leaves have developed a rich golden color with hints of brown, a testament to their aging process. This coloration is enhanced by the presence of multiple tea hairs on the leaves, adding to the tea's visual and tactile appeal.
The cake itself is thick and has been evenly pressed, displaying a commitment to quality and consistency in its production. A notable feature of this cake is the Neifei (a small paper file) pressed within, which bears words printed in red. This Neifei serves as a recognizable mark in the market, distinguishing this tea from others.
This sensation, often likened to being mildly tea drunk, is a result of the tea's rich nutritional content and quality. It's important to note that while Cha Qi can be related to the essence and evolution of the tea, the experience of tea drunkenness can vary from person to person.
This careful aging process contributes significantly to the tea's distinct profile, making it a product of both the rich terroir of the Ban Zhang region and the thoughtful craftsmanship of its producers.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
Flavor-wise, the tea exhibits aged characteristics that are both strong and mellow, a duality that creates a rich and engaging experience for the drinker. There is a good variation in taste, with a pronounced hui gan, or returning sweetness, that leaves a pleasant aftertaste. Additionally, the tea stimulates saliva production, enhancing the overall tasting experience.
A significant aspect of this tea is its Cha Qi, a term that refers to the total body feeling one experiences after drinking tea.
In summary, this 2004 Ban Zhang tea is an exquisite representation of aged tea, offering a harmonious blend of strength, mellowness, and a delightful hui gan.
Best for: To ensure a balanced judgment of this effect, it's recommended to enjoy this tea with some biscuits, especially if consumed on an empty stomach or in large quantities. Its Cha Qi and the experience it provides make it a must-try for tea enthusiasts and connoisseurs alike, especially those seeking to explore the nuanced world of aged teas.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Aged under the natural storage conditions of Guangzhou, this tea has developed a refined character and depth that only time can bestow.
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.
