Wu Zi Deng Ke — “five sons passing the imperial exams” — is DaYi's auspicious 150g cake, a wish for success pressed into tea. The "Wu Zi Deng Ke" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf.
Tea Profile
At a glance: 2020 · Ripe (shou/shu) puerh · 150g cake · aged plantation leaf · Menghai Tea Factory · 1st batch
- Compression & dry leaf: This tea is sold as a 150g cake. Breaking it open reveals well-formed threads and an even, dark fermentation.
- Liquor: Expect a deep-red cup.
- Taste: It opens mellow from the first steep. As the session goes on, it shows notes of jujube and a rich and balanced profile. The leaf keeps giving through a long session.
- Mouthfeel & body: On the palate it is thick, smooth and rounded.
- Aftertaste: The aftertaste brings a long finish.
- Best for: everyday drinking, and a comfortable place to start for beginners.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- Steps:
- Add tea (about 5g per 100ml).
- Rinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
- Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
- Pour into a sharing pitcher.
- Serve. Ripe 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 cake 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.
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.
