Introducing the exquisite 2005 LiMing "Gong Ting Pu'Er" (Tribute Tea) Cake, a 357g disc of meticulously fermented Shou Cha. This ripe Puerh, hailing from the renowned Meng Hai region, is a luxurious embodiment of tea craftsmanship.
Select Harvest: Forged from the choicest Gong Ting grade leaves, our Tribute Tea is a collection of the finest young buds and slender leaves, each adorned with a golden hue that signifies its premium quality.
It's a visual feast that preludes the excellence contained within.
The robust strength, complemented by distinguished aged nuances, provides a full-bodied experience that is both comforting and invigorating.
Experience the grandeur of the 2005 LiMing "Gong Ting Pu'Er" Cake, a tea that is not just a beverage, but a journey through time, celebrating the legacy of Meng Hai's tea culture.
Tea Profile
At a glance: 2005 · Ripe (shou/shu) puerh · 357g cake · LiMing Tea Factory
This careful selection ensures a richness in flavor that is rare and sought after.
Visual Splendor: The brew graces your cup with a radiant red liquor, distinguished by its luminous clarity.
On the palate, this Puerh is unparalleled in its thickness, smoothness, and mellow nature.
Enduring Impression: What sets this tea apart is its persistent aftertaste, a resonating finish that serves as a gentle reminder of the tea’s exceptional heritage and the tranquil moments it offers.
Best for: everyday drinking: an uncomplicated cup that beginners can brew with confidence.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, 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 — ripe puerh 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.
The tea’s character has been honed to perfection through natural storage in Guangzhou, allowing it to develop a profound complexity that connoisseurs will cherish.
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.
