This tea, sourced from arbor trees in the Ban Zhang area of the Bu Lang Mountain tea region, features strong and full tea threads, adorned with golden, aged tea hairs.
This tea is also remarkable for its Cha Qi, which refers to the strength and sensation it imparts, a testament to its inherent quality.
Additional Insights:
This particular tea serves as an excellent example for understanding and appreciating the concept of 'good Cha Qi.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
The tea liquor is clear and bright, reflecting its quality.
The flavor profile is both rich and robust, yet it retains a smooth character.
Notably, the hui gan (returning sweetness) and saliva production are prompt and enduring, enhancing the tea-tasting experience.
Bitterness does not necessarily equate to strength in tea.
A strong tea flavor does not automatically indicate a good Cha Qi.
Best for: Highly recommended for those interested in exploring the unique attributes of teas from the Ban Zhang tea region.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
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.
