It's an exquisite offering that showcases the exceptional qualities of the Bu Lang tea mountain. Made from arbor tree materials, this tea captures the essence of its prestigious origins.
In summary, the 2008 LiMing "Bu Lang Qiao Mu" Cake is a testament to the rich tea heritage of the Bu Lang tea mountain.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
One of the tea's most appealing attributes is its clear tea liquor, which radiates with brightness. This visual clarity is a sign of the tea's purity and quality, setting the stage for a refined tasting experience.
In terms of flavor, the tea exhibits a light to minor level of bitterness and astringency. This subtle balance ensures that the tea is approachable and enjoyable, providing just enough complexity to engage the palate without overwhelming it.
A standout feature of this tea is its excellent hui gan, or returning sweetness. This delightful aftertaste emerges gracefully and lingers pleasantly in the mouth, enhancing the overall tasting experience. Accompanying this is an effective stimulation of saliva production, adding to the tea's refreshing qualities.
The taste profile of the tea is smooth and mellow, reflecting its careful aging process. As of 2021, the tea has aged sufficiently to reach a stage where its flavors have matured beautifully, making it an ideal choice for immediate enjoyment.
The natural aging process has allowed the tea's flavors and aromas to meld and evolve harmoniously, enhancing its inherent qualities and making it a true embodiment of the art of tea aging.
Its clear and bright liquor, light bitterness and astringency, excellent hui gan, and smooth and mellow taste, all enhanced by Guangzhou's natural storage, make it an outstanding choice for anyone looking to savor the nuanced world of Puerh Sheng Cha Raw Tea.
Best for: This tea comes highly recommended for both old and new tea drinkers, making it a versatile addition to any tea collection. Its well-rounded and approachable nature makes it suitable for daily drinking, offering a consistent and comforting experience with each cup.
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.
Aged under the natural storage conditions of Guangzhou, this tea has developed a rich character and depth.
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.
