This tea is meticulously crafted using young buds and tiny leaves harvested in early spring from tea trees in both the old and new Ban Zhang villages.
The tea is known for its tightly compressed cake form, which exhibits a notable roundness, contributing to its aesthetic appeal and ease of storage.
This quality gives the tea an invigorating, almost spiritual character.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · Lao Man E
The flavor profile of this tea is characteristic of Lao Man Er teas, marked by its distinct bitterness and robust strength.
These qualities are balanced by an excellent hui gan - the pleasant, sweet aftertaste that lingers post-bitterness.
The tea also excels in stimulating saliva production, enhancing the overall tasting experience.
Additionally, the lingering tea flavor ensures a lasting and memorable taste experience.
This natural storage method enhances the tea's flavors and aromas, adding depth and complexity over time.
Best for: Another standout feature is its richness in Cha Qi, the vital energy or essence that tea enthusiasts highly value.
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.
This tea is stored naturally in Guangzhou, utilizing the unique climatic conditions of the region to aid in its aging process.
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.
