Yi Wu is known for softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential; this tea is made from its old-tree (gu shu) leaf. Old-tree (gu shu) leaf is what sets the "Wan Gong" apart: it typically brews thicker and lasts longer than plantation leaf. Still young, Yi Wu sheng like this usually shows its character plainly. From XiaGuan — a 2021 sheng (raw) puerh cake in the Wan Gong line.
Tea Profile
At a glance: 2021 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. The dry leaf shows neat, tight threads and visible buds.
- Liquor: The infusion pours clear, bright and golden.
- Taste: From the first steep the taste is soft. The middle steeps bring out floral notes with a touch of honey, with a sweet and balanced taste. Each round shows a slightly different side of it.
- Mouthfeel & body: Expect a soft mouthfeel.
- Aftertaste: Swallow and you notice a returning sweetness (hui gan) and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.
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.
- 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.
