This unique tea, crafted from "Huang Pian" (Yellow Leaf), is harvested from ancient trees in the prestigious Yi Wu tea region. It features large, yellow leaves artfully blended with long, slender tea stems.
In essence, this tea is a testament to the natural beauty and time-honored traditions of the Yi Wu tea region, offering a serene and satisfying tea experience that is as much about savoring the moment as it is about enjoying a remarkable beverage.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · HongZiPai
Over time, these elements have aged together, transforming into a brown cake with hints of darkness, signifying the gentle passage of time and the deepening of flavors.
Upon infusion, the tea reveals a beautifully clear liquor, radiant with brightness. This visual clarity is a promise of the pure and authentic taste that awaits.
On the palate, this tea is a symphony of sweetness and smoothness. Each sip glides effortlessly, offering a taste that is both comforting and delightfully engaging. The sweetness is not overpowering but rather a subtle, natural characteristic of the aged Huang Pian leaves.
The mouthfeel of this tea is notably mellow and soft, creating a soothing sensation that lingers. This gentleness makes it an ideal choice for those seeking a tea that is both flavorful and calming.
Best for: everyday drinking. It is forgiving to brew, so novices can start here.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- 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.
Guangzhou natural storage.
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.
