Origin: This 2005 LiMing "Yue Chen Yue Xiang" (The Older The Better) Cake hails from the renowned tea-growing region of Meng Hai, boasting a legacy of expertise and craftsmanship. Crafted with ripe Puerh shou cha, this 357g cake has undergone years of natural aging, patiently developing a nuanced character.
Appearance: After years of patient storage, the tea emerges with tight and neat threads, showcasing the care taken in processing. While young buds and tiny leaves are interwoven, the presence of large stems adds a touch of rustic charm.
Taste: This offering breaks the mold of typical shou puerh. Instead of the familiar soy sauce notes associated with heavier fermentation, the medium-level fermentation here allows for a unique evolution.
Tea Profile
At a glance: 2005 · Ripe (shou/shu) puerh · 357g cake · LiMing Tea Factory
Liquor: Upon brewing, the cake yields a clear and bright liquor, hinting at the purity and quality of the leaves within.
Smooth sweetness intertwines with refreshing notes, reminiscent of aged sheng puerh tea.
The lingering aftertaste, long and pleasant, evokes a sense of soothing comfort.
Best for: everyday drinking at home or at work; novices will find it approachable.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest 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. 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 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.
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.
