This exquisite selection of tea hails from the esteemed Bu Lang tea region, renowned for its superior quality leaves. We meticulously blend the finest, smaller leaves and younger buds—signifying a higher grade—with delicate tiny stems to create a harmonious balance in every cup.
It's an ideal choice for connoisseurs who appreciate a strong, impactful flavor, the signature style of Bu Lang region teas, or those who have a penchant for classic, old-school blends.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
Experience the allure of aged tea through its captivating cold cup fragrance, a hallmark of this blend. The aroma is rich and profound, offering a unique depth that sets it apart.
The tea presents itself in a beautifully clear liquor, radiant with a bright hue that promises a pure and refreshing experience. Sipping this tea reveals a complexity of flavors—above medium level bitterness and astringency which pleasantly lingers, a testament to its fine craftsmanship.
Each sip is a journey through robust and full-bodied flavors, perfectly balanced to deliver strength and harmony. The rich tapestry of tastes is colorful and diverse, ensuring a sensory delight with every cup.
The aftertaste of this tea is truly remarkable, lingering long after the last sip to provide a deeply satisfying experience.
Best for: It comes highly recommended for those seeking a robust and memorable tea experience.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for 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. Sheng 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.
Carefully stored in Guangzhou's natural conditions, this tea has matured gracefully, allowing its characteristics to deepen and enrich over time.
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.
