Its old-tree (gu shu) leaf was grown in Nan Nuo in Meng Hai, a region associated with the balanced side of Meng Hai, sweet and fragrant with only a light, passing bitterness. The "Nan Huo Shan · Chun · Gu Qiao Mu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. After years of natural storage in Guangzhou, Nan Nuo sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From LiMing — a 2004 sheng (raw) puerh cake in the Nan Huo Shan · Chun · Gu Qiao Mu - Lu Yu, Cha Sheng line.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. Breaking it open reveals some stems.
- Liquor: In the cup the color runs from amber to golden, clear and bright.
- Taste: The first steeps are fresh, with only a light bitterness and slight astringency. The middle infusions are sweet and balanced. It rewards paying attention across a longer session.
- Mouthfeel & body: Expect a thick, full-bodied, oily mouthfeel.
- Aftertaste: The aftertaste brings a quick, clear hui gan, easy salivation and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
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.
