2007 LaoTongZhi Zi Ya (Purple Bud) 701 Batch Cake 357g Puerh Sheng Cha Raw Tea
2007 LaoTongZhi Zi Ya (Purple Bud) 701 Batch Cake 357g Puerh Sheng Cha Raw Tea - photo 2
2007 LaoTongZhi Zi Ya (Purple Bud) 701 Batch Cake 357g Puerh Sheng Cha Raw Tea - photo 3
2007 LaoTongZhi Zi Ya (Purple Bud) 701 Batch Cake 357g Puerh Sheng Cha Raw Tea - photo 4
2007 LaoTongZhi Zi Ya (Purple Bud) 701 Batch Cake 357g Puerh Sheng Cha Raw Tea - photo 5

2007 LaoTongZhi "Zi Ya" (Purple Bud) 701 Batch Cake 357g Puerh Sheng Cha Raw Tea

$2.99
$2.99
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From LaoTongZhi — a 2007 sheng (raw) puerh cake in the Zi Ya line.

Tea Profile

At a glance: 2007 · Sheng (raw) puerh · 357g cake · LaoTongZhi Tea Factory

  • Compression & dry leaf: It is pressed into a 357g cake.
  • Liquor: Expect a deep-orange cup.
  • Taste: Once the leaf opens up, expect floral, fruity and earthy notes in a sweet and smooth cup. The flavor shifts a little from steep to steep.
  • Mouthfeel & body: Expect a smooth mouthfeel.
  • Aftertaste: The finish should bring a little returning sweetness (hui gan).
  • Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.

Brewing Guide

Water: fully boiling, 100°C (212°F).

  1. Warm the pot and cups, then add about 5g of leaf per 100ml.
  2. Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
  3. Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
  4. Pour every steep into a fairness pitcher before serving.
  5. Serve. Sheng puerh resteeps well for many rounds.

Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.

Storage

Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.

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.

Customer Reviews

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A
Aron Feher
Sour and Smoky tea

The leaves smelled like old, smoked and sut filled oven with a hint of smoked paprika.
The wet leaves smelled like plums, molasses and liquid smoke.
The tea soup was light, smooth and oily with a marmalade orange.
The brew tasted surprisingly sour, had mushroom notes, like damp cellar and smoky barbecue sauce.
The empty cup smelled like sweet and smoky tamarind sauce.
The tea left a juicy and sour aftertaste.

And here lies my problem. Maybe I'm not used to this kind of purple tea taste. When I look for a purple sheng, I'm looking for a sweet-sour plum and tamarind-like taste. Here, the sourness was elevated, and the sweetness was missing and completely replaced by smoke. This is by no means a boring tea. It has character, but that character is not my preference.

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