Video: Unwrapping and breaking down
The 2006 CNNP Puerh "8981 - Exclusively for Export" Cake is a 380g Sheng Cha (raw Puerh tea) distinguished by its unique series designation. Contrary to typical numbering, it features primarily 2nd to 3rd-grade tea materials, rich in young leaves and tender buds, rather than 8th-grade leaves.
Aged for approximately 20 years, this tea showcases tight, neat threads and an impressive appearance.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 380g cake · CNNP
The tea liquor is clear and bright, reflecting its quality and care in processing.
On the palate, it presents a balanced profile with some bitterness and slight astringency, followed by a lingering aftertaste accented by a subtle plum flavor. The hui gan (returning sweetness) enhances the experience, promoting a pleasant saliva flow.
Best for: It is recommended as an excellent choice for daily tea enjoyment, appealing to those who value consistency and sophistication.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
With a resilient taste and soothing sensation, this well-matured Puerh, stored naturally in Guangzhou, offers a refined depth.
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.
