This particular Yi Wu tea, sourced from the arbor trees of the Yi Wu region, is unique for its slight bitterness and astringent qualities.
This tea is part of a series inspired by 'Shi Jing' (诗经), an ancient Chinese poetry book, which is further elaborated in the Classic of Poetry on Wikipedia. The series includes two other related teas:
'Feng' (Ballads): Made from arbor tree tea leaves from the Yi Wu region. Example: 2006 XingHai 'Feng - Bu Lang Qiao Mu' (Ballads - Bu Lang Arbor Tree) Cake, a 400g Puerh Raw Tea Sheng Cha.
'Song' (Eulogies): Produced using arbor tree tea leaves from the Ban Zhang region, which is part of the Pan Bu Lang tea area. Example: 2006 XingHai 'Song - Ban Zhang Qiao Mu' (Eulogies - Ban Zhang Arbor Tree) Cake, a 400g Puerh Raw Tea Sheng Cha.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · XingHai Tea Factory
However, it is distinguished by its excellent hui gan (returning sweetness), which is notably quick to emerge.
True to the classical Yi Wu character, it features long tea threads, and offers a soft yet resilient taste.
The tea possesses a rich thickness, complemented by an aged tea flavor.
The first sip may reveal a subtle smoky taste, leading to a varied and evolving aftertaste.
Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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.
This tea has been naturally stored in Guangzhou.
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.
