This tea is crafted from early spring tea buds from the Yi Wu tea region.
The tight and neat young buds and tiny leaves age into a dark brown color, showcasing a meticulous aging process.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChunCheng
The tea liquor is clear and bright, indicating high quality.
It offers a soft mouthfeel complemented by a resilient flavor.
Unlike the impactful strong taste characteristic of Bu Lang tea or most teas from the Meng Hai region, this tea possesses a more subtle inner strength that is gradually released in the aftertaste.
The light to medium bitterness and astringency can be attributed to the high ratio of buds.
The tea excels in hui gan (returning sweetness) and saliva production.
Its lingering aftertaste is quite impressive and memorable.
Best for: Highly recommended for tea enthusiasts, or “Tea Drunkers.”
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.
Naturally stored in Guangzhou, the tea has been carefully aged to enhance its unique characteristics.
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.
