The old-tree (gu shu) leaf comes from Ai Lao in Pu'er prefecture, which is known for a fruity, herbal and floral character with gentle bitterness. The leaf is old-tree (gu shu) material; compared with plantation leaf, it usually offers more body, more infusions and a longer finish. After years of natural storage in Guangzhou, Ai Lao sheng like this may show a deeper, more mellow side, though results depend on how it was kept. XiaGuan's 2009 "Sheng Tai Lao Shu" (Organic Old Tree) comes as a 400g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 400g cake · XiaGuan Tea Factory
- Compression & dry leaf: This tea is sold as a 400g cake. Breaking it open reveals well-formed threads.
- Liquor: In the cup it is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: The first infusions are fresh. The middle infusions are sweet.
- Mouthfeel & body: With age, the texture of a sheng like this can become softer, depending on storage.
- Aftertaste: After each sip there is a returning sweetness (hui gan), plenty of salivation and a long finish.
- 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.
