2006 Puwen Yunya Chinese Tea Banquet Raw Pu-erh Tea Cake – 400g Aged Yunnan Seven Sons Sheng Puer 中华茶宴普洱生茶

2006 Puwen Yunya Chinese Tea Banquet Raw Pu-erh Tea Cake – 400g 中华茶宴普洱生茶

A mature 2006 raw Pu-erh / sheng puer from Puwen Tea Factory’s Yunya line, presented under the 中华茶宴 / Chinese Tea Banquet name. Pressed in the traditional large 400g format, this tea has nearly two decades of natural development behind it and offers the depth, structure and aged character sought by drinkers who enjoy older Yunnan raw Pu-erh.

Tea type: Raw Pu-erh / Sheng Puer
Production year: 2006
Brand / line: Puwen Tea Factory · Yunya / 云芽
Product name: Chinese Tea Banquet / 中华茶宴
Net weight: 400g per cake
Traditional packing: 7 cakes per bamboo tong, 42 cakes per case
Origin: Yunnan, China

Taste, aroma & liquor

The dry cake shows substantial leaf material with visible buds and well-developed colour from age. Once brewed, the tea produces a clear golden-to-amber liquor. The profile is full, mature and aromatic, with a smooth lubricating texture, noticeable tea strength and a persistent finish. The aged leaf character has softened the sharper edges associated with young sheng while retaining enough structure for a long gongfu session.

How to brew aged raw Pu-erh

Gongfu method: Gently loosen about 5–7g from the cake with a Pu-erh knife or tea pick. Use a 100–150ml gaiwan or small teapot. Water at 95–100°C / 203–212°F works well for an aged cake of this style. Give the leaves one quick rinse, then begin with short 5–10 second infusions. Increase the steeping time gradually after the first few rounds as the compressed leaves open.

Western-style method: Use approximately 3–4g of tea for 300–400ml of hot water and steep for around 1–2 minutes. Re-steep several times, adjusting the time according to preferred strength.

Why a 2006 raw Pu-erh is different from young sheng

Raw Pu-erh changes gradually during storage. A cake produced in 2006 has had years for its leaf colour, aroma and texture to evolve. Compared with very young sheng, this tea offers a more settled, rounded drinking experience while preserving the clarity and energy that make raw Pu-erh distinctive.

How to break the cake cleanly

Insert a tea pick horizontally into the side or edge of the cake and gently work between compressed leaf layers. Avoid stabbing straight down through the surface. Loosening larger flakes rather than crushing the cake into small fragments helps the leaves infuse more evenly and keeps the liquor cleaner.

Storage & continued aging

Keep the cake in a clean, dry, ventilated and odor-free environment away from direct sunlight. Avoid perfume, incense smoke, kitchen smells and excessive humidity. Raw Pu-erh can continue to develop over time when stored under stable conditions, so the wrapper and cake should be handled carefully if you intend to keep it as part of a tea collection.

Tea-room styling & interior display

The cream-and-red vintage wrapper gives this 2006 cake a strong archival look. Display one wrapped cake upright on a small wooden stand, brass easel or dark timber shelf beside a gaiwan, Yixing-style teapot or celadon cups. It works especially well in New Chinese, Zen, Japandi, wabi-sabi, scholarly study and collector tea-room interiors. For a more layered display, place a bamboo tong behind the cake and use warm directional lighting to highlight the aged paper texture.

Gift ideas

An aged 400g tea cake makes a substantial gift for experienced tea drinkers, Pu-erh collectors, hosts and people interested in traditional Chinese tea culture. Suitable occasions include birthdays, housewarmings, Lunar New Year, Father’s Day, business gifting and milestone celebrations. Pair it with a tea knife, gaiwan or small tasting cups to create a complete gongfu tea gift set.

Food pairing

Serve with roasted nuts, almond biscuits, lightly sweet pastries, mooncakes, dark chocolate, dried fruit or delicate savoury dim sum. Aged raw Pu-erh is also rewarding on its own when you want to focus on how the flavour changes from infusion to infusion.

FAQ

Is this raw or ripe Pu-erh?
This is raw Pu-erh / sheng puer.

What year is the tea?
The cake is a 2006 production.

How much does one cake weigh?
Each cake has a net weight of 400g.

What does “Chinese Tea Banquet / 中华茶宴” refer to?
It is the product name printed prominently on the original wrapper.

Do I need to rinse aged Pu-erh?
A brief rinse is useful for loosening the compressed leaves and warming the teaware before the first drinking infusion.

Can I continue aging this tea?
Yes. Keep it dry, ventilated, clean and away from strong odors and direct sunlight.

Is this suitable for a beginner?
Yes, although a gaiwan and tea pick make the experience easier. Short infusions are the best way to explore an aged sheng gradually.

Is it suitable for gifting or display?
Yes. The vintage red-and-cream wrapper, 2006 date and traditional 400g format give it strong visual presence as both a tea gift and a tea-room display piece.