2005 Ba Jiao Ting Pu-erh Raw Tea Cake (Sheng, 357g)

Profile: smoky, strong, complex with honey-like sweetness
Aroma: smoky and robust
Type: Raw/Sheng Pu-erh Tea Cake

Product Description

The 2005 #0432 Ba Jiao Ting Pu-erh Raw Tea Cake (357g), crafted by the Menghai Guo Ying Liming Tea Factory, is a highly regarded vintage Sheng Pu-erh that has earned praise among tea collectors and enthusiasts. This raw tea cake is pressed with uniform Yunnan tea leaves, making it both enjoyable to drink and valuable for long-term aging.

When brewed, the tea develops gradually across multiple infusions:

• First brew: light and smoky, with a gentle honey-like sweetness and toasted flavor, accented by hints of cherries.

• Second brew: stronger and richer, showing layers of toasted rice, smoke, and subtle tobacco.

• Third brew: thicker body, with a touch of bitterness lingering at the back of the throat.

• Fourth brew: smoother and more balanced, with the bitterness evolving into depth and character.

Because of its classic recipe and strong aging potential, this Sheng Pu-erh tea cake is a prized choice for both daily enjoyment and collection.

Flavor & Aroma Profile of Ba Jiao Ting Pu-erh Tea Cake

• Aroma: smoky, robust, lightly fruity

• Taste: layered, complex, honey-like sweetness

• Finish: lingering and slightly bitter, transforming into a smooth depth

• Liquor: amber-golden, clear and bright

Tea Details

• Vintage: 2005

• Weight: 357g

• Type: Raw/Sheng Pu-erh Tea Cake

• Factory: Ba Jiao Ting / Menghai Guo Ying Liming Tea Factory

• Origin: Yunnan, China

Brewing Guide – How to Brew 2005 Ba Jiao Ting Raw Pu-erh Tea Cake

• Tea-to-water ratio: 5g per 150ml

• Water temperature: 95°C

• First brew: rinse quickly (5–10 seconds), then steep 15–20 seconds

• Subsequent infusions: gradually increase steeping time

• Recommended teaware: clay teapot or porcelain gaiwan