The old-tree (gu shu) leaf comes from Yi Wu, which is known for a smooth, resilient body, low bitterness and astringency, and a slow, lingering sweetness that ages well. Old-tree (gu shu) leaf is what sets the "ZI QI" apart: it typically brews thicker and lasts longer than plantation leaf. As a young sheng, it is likely to drink lively and direct for now. From KingTeaMall — a 2018 sheng (raw) puerh cake in the ZI QI line.
Tea Profile
At a glance: 2018 · Sheng (raw) puerh · 100g cake · KingTeaMall
- Compression & dry leaf: Tightly pressed, it comes as a 100g cake. In the dry leaf you can see neat, tight threads and visible buds.
- Liquor: In the cup it shows a yellow color, clear throughout.
- Taste: The first steeps are soft, with a strong bitterness and some astringency. Once the leaf opens up, expect floral notes in a sweet and rich cup. It holds up well over many infusions.
- Mouthfeel & body: In the mouth it feels smooth and soft.
- Aftertaste: After each sip there is a returning sweetness (hui gan), salivation (sheng jin) and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a newcomer.
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. Kept in dry storage, which preserves a cleaner, brighter character.
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.
