The old-tree (gu shu) leaf comes from Ban Zhang in the Bu Lang range, which is known for a strong, bitter-forward character with a quick, powerful hui gan. The "Da Xiang Ban Zhang" 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 2023 sheng (raw) puerh cake in the Da Xiang Ban Zhang - Gu Shu line.
Tea Profile
At a glance: 2023 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. Look for neat, tight threads in the dry leaf.
- Liquor: In the cup it is clear and bright, golden yellow, as is usual for young sheng.
- Taste: The early infusions show some bitterness and some astringency, balanced by a natural sweetness. Through the middle infusions it shows a floral and fruity character over a sweet base.
- Mouthfeel & body: A sheng like this usually feels brisk and clean in the mouth.
- Aftertaste: Swallow and you notice a lingering sweetness.
- Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed 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.
