Built around old-tree (gu shu) leaf from Ban Zhang in the Bu Lang range, with Xi Gui, Lin Cang and Jing Gu rounding it out, this blend leans on Ban Zhang's hallmark: bold body and deep energy, with bitterness that turns fast into sweetness. The "30th" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. As a young sheng, it is likely to drink lively and direct for now. From XiaGuan — a 2024 sheng (raw) puerh cake in the 30th - Sui Yue Liu Jin - Ban Zhang + Xi Gui + Yan Zi Tou + Jing Gu line. A 30th-anniversary commemorative release — 'aged golden years' in the making.
Tea Profile
At a glance: 2024 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The tea comes as a 357g cake. Look for visible buds and some stems in the dry leaf.
- Liquor: The infusion pours bright and golden yellow.
- Taste: From the first steep the taste is fresh and full-flavored. As the session goes on, it shows smoky and aged notes and hints of honey and orchid and a sweet profile.
- Mouthfeel & body: The texture is thick, full-bodied and smooth.
- Aftertaste: After each sip there is a returning sweetness (hui gan) and a long finish.
- Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
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.
