Its leaf was grown in Lao Ban Zhang in the Bu Lang range, a region associated with great strength and depth, with bold bitterness giving way to a quick, sweeping hui gan. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. "Lao Ban Zhang" (Lao Ban Zhang) is ChenShengHao's 2013 sheng (raw) puerh, sold here as a 200g brick.
Tea Profile
At a glance: 2013 · Sheng (raw) puerh · 200g brick · ChenShengHao Tea Factory
- Compression & dry leaf: This is a 200g brick with a firm, tight compression. The leaf itself shows neat, tight threads and visible buds.
- Liquor: Expect a clear, bright liquor, typically golden to amber at this stage.
- Taste: Early on you get only a light bitterness and slight astringency, balanced by a natural sweetness. The middle steeps bring out floral and fruity notes with a touch of honey and sugarcane, with a sweet taste.
- Mouthfeel & body: The body comes across as thick, smooth and oily. Drinkers who look for cha qi will find it here.
- Aftertaste: Swallow and you notice a quick, clear hui gan, plenty of salivation and a long finish.
- Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for first-time puerh drinkers.
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 brick 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.
