It's an exceptional tea that originates from the ancient arbor trees of Bu Lang mountain in Meng Hai County. This tea is a remarkable representation of the rich heritage and unique terroir of this renowned tea-producing region.
A notable characteristic of this tea is its high ratio of young leaves and tiny buds.
The presence of young leaves and buds is indicative of a careful and selective harvesting process, aimed at capturing the essence of the tea at its peak.
In summary, the 2007 LiMing "Bu Lang Shan - Qiao Mu Gu Shu - Nv Er Gong Bing" Cake is a splendid representation of Bu Lang Mountain's tea tradition.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
This composition ensures a delicate balance between vitality and maturity, offering a nuanced flavor profile that is both complex and refined.
The flavor of this tea is described as strong, imbued with aged characteristics that have developed over time. This robust flavor profile is a testament to the quality of the raw materials and the expert processing they have undergone. The aging process has enriched the tea, adding layers of depth and complexity to its taste.
One of the most delightful aspects of this tea is its pronounced hui gan, or returning sweetness. This pleasant aftertaste is a hallmark of high-quality tea, leaving a lasting impression of sweetness in the mouth. Additionally, the tea is known for its significant volume of saliva production, which enhances the overall tasting experience and adds to the tea's refreshing qualities.
The taste of the tea is further characterized by its refreshing nature, with variations in the aftertaste that keep each sip interesting and engaging. This dynamic range of flavors makes the tea a joy to drink, revealing different facets with each brewing.
The natural storage has facilitated the harmonious development of flavors and aromas, enhancing the tea's inherent qualities and making it a true embodiment of the art of tea aging.
Its high ratio of young leaves and buds, strong flavor with aged characteristics, great hui gan, and refreshing taste, all enhanced by Guangzhou's natural storage, make it an outstanding choice for anyone seeking to explore the rich and varied world of Puerh Raw Tea Sheng Cha.
Best for: This tea comes highly recommended for daily drinking and for those who appreciate the nuances of aged tea. Its well-balanced and complex profile makes it suitable for regular enjoyment, offering a consistent and delightful 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 matured gracefully.
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.
