Made from leaf grown in Yi Wu, an area known for a resilient, full character that is low in bitterness and astringency, with honeyed, floral sweetness and strong aging potential. Long natural storage in Guangzhou may have softened its early strength; the exact result depends on conditions. From this Yunnan maker — a 2006 sheng (raw) puerh cake in the Yi Wu Zheng Shan line.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · Yunnan
This 2006 Yi Wu Zhengshan cake has developed a clear aged character while retaining good resilience and depth of flavor. Bitterness and astringency remain low, allowing the tea’s sweetness and smooth texture to come forward. It shows solid hui gan and a pleasant saliva-generating quality that lingers after each sip.
A classic Yi Wu mountain cake that has settled into a comfortable drinking window.
Best for: The overall profile is enjoyable and easy to appreciate, making it suitable for both newer drinkers and those already familiar with aged sheng puerh.
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.
After years of natural storage in Guangzhou, the tea has reached a balanced, approachable stage well suited for daily drinking.
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.
