Origin of Tea Materials: This tea is made from materials harvested in the Ban Zhang tea region, known for its high-quality teas.
Set Inclusion: This set includes four varied cakes from different tea regions:
“Fu” of “Ban Zhang”: Made from the Ban Zhang tea region. “Gui” of “Jing Mai”: Sourced from the Jingmai tea region. “Ji” of “Bu Lang”: Produced from the Bu Lang tea region. “Xiang” of “Nan Nuo”: Originating from the Nan Nuo tea region.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Tea Threads and Cake Appearance: The tea features long and tight threads, contributing to a great appearance of the tea cake.
Aging and Liquor Quality: It is well-aged, producing a clear tea soup with a noticeable brightness.
Fragrance and Flavor: The tea exudes a honey-like fragrance, combined with thickness and a slight smoky flavor, adding depth to its profile.
Bitterness and Sweetness: The bitterness retreats quickly, followed by a good returning sweetness.
Taste and Cha Qi: The tea offers a refreshing and lingering taste with a strong and enjoyable Cha Qi, making for a satisfying experience.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
The tea has been stored naturally in Guangzhou, a method ensuring the preservation and maturation of its flavors.
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.
