Made from old-tree (gu shu) leaf grown in Bu Lang in Meng Hai, an area known for a bold, bitter-forward character, fast and powerful in its hui gan, with plenty of tea energy. Old-tree (gu shu) leaf is what sets the "Bu Lang Qiao Mu" apart: it typically brews thicker and lasts longer than plantation leaf. After years of natural storage in Guangzhou, Bu Lang sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From LiMing — a 2008 sheng (raw) puerh cake in the Bu Lang Qiao Mu line.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
- Compression & dry leaf: The leaf is compressed into a 357g cake.
- Liquor: Expect a clear, bright liquor, typically amber to orange-amber for sheng of this age.
- Taste: The first steeps are mellow and fresh, with only a light bitterness and slight astringency. As it opens up, the taste turns sweet and balanced. It rewards paying attention across a longer session.
- Mouthfeel & body: The texture is smooth, rounded and mellow.
- 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 novice.
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.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- 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.
