Tea Material Selection: This tea is crafted using selected high-quality materials sourced from the Ban Na tea region, renowned for its exceptional teas.
Cha Qi: This tea exhibits great Cha Qi, offering a profound and invigorating sensory experience.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Aging: The tea is well-aged, which enhances its flavor and overall quality.
Liquor Quality: It produces a clear tea liquor characterized by both brightness and a hint of redness, indicating its purity and refined aging.
Flavor and Texture: The taste is mellow and smooth, with a honey-like sweetness that is both delightful and rich.
hui gan: The hui gan, or returning sweetness, is notably good, enhancing the overall tasting experience.
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.
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.
Guangzhou Natural Storage.
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.
