Yi Wu, often called the queen of puerh, is known for a smooth, resilient body, low bitterness and astringency, and a slow, lingering sweetness that ages well; this tea is made from its old-tree (gu shu) leaf. The "Lv Da Shu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. Aged Yi Wu sheng can turn smoother and woodier over time, but storage makes a big difference. "Lv Da Shu - Yi Wu Zheng Shan - Lao Shu Cha" (Green Big Tree - Yi Wu Mountain - Old Tree) is XiaGuan's 2009 sheng (raw) puerh, sold here as a 357g cake.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The tea comes as a 357g cake, tightly pressed. The leaf itself shows neat, tight threads and visible buds.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: It opens soft, with only a light bitterness and slight astringency, balanced by a natural sweetness. As the session goes on, it shows notes of sugarcane and a sweet profile.
- Mouthfeel & body: The body comes across as smooth and soft. Drinkers who look for cha qi will find it here.
- Aftertaste: Look for a returning sweetness (hui gan), easy salivation and a long finish after each cup.
- Best for: improving your tea experience — worth reaching for once you have moved past being a newcomer.
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.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
