This tea uses old-tree (gu shu) leaf from Meng Song, one of the highest tea areas in Xi Shuang Ban Na. The area has a reputation for a firm body, clear bitterness and a strong returning sweetness. Old-tree (gu shu) leaf is what sets the "Hua Zhu Liang Zi" apart: it typically brews thicker and lasts longer than plantation leaf. Still young, sheng like this usually shows its character plainly. This 357g cake is KingTeaMall's "Hua Zhu Liang Zi - Gu Shu" (Huazhuliangzi Mountain - Old Tree), a sheng (raw) puerh from 2018.
Tea Profile
At a glance: 2018 · Sheng (raw) puerh · 357g cake · KingTeaMall
- Compression & dry leaf: This tea is sold as a 357g cake. The leaf itself shows well-formed threads and visible buds.
- Liquor: The liquor is golden yellow, as is usual for young sheng.
- Taste: The first steeps are fresh, with a strong bitterness and some astringency. As the session goes on, it shows a floral character and a sweet profile.
- Mouthfeel & body: Expect a lively, clean mouthfeel, typical of sheng.
- Aftertaste: After each sip there is a returning sweetness (hui gan) and salivation (sheng jin).
- Best for: everyday drinking: an uncomplicated cup that first-time puerh drinkers can brew with confidence.
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.
- 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.
