Made from old-tree (gu shu) leaf grown in Lin Cang, an area known for a thick, sweet and full character, with a bold body and strong energy. Old-tree (gu shu) leaf is what sets the "Yan Zi Tou" apart: it typically brews thicker and lasts longer than plantation leaf. Still young, Lin Cang sheng like this usually shows its character plainly. From XiaGuan — a 2025 sheng (raw) puerh tuo in the Yan Zi Tou - Gu Shu Cha line.
Tea Profile
At a glance: 2025 · Sheng (raw) puerh · 250g tuo · XiaGuan Tea Factory
- Compression & dry leaf: This tea is sold as a 250g tuo. The leaf itself shows well-formed threads.
- Liquor: In the cup it shows a yellow color, clear and bright throughout, with a thick look.
- Taste: It opens mellow and soft from the first steep. Once the leaf opens up, expect floral and fruity notes and hints of honey in a sweet and rich cup. New details keep appearing in the later steeps.
- Mouthfeel & body: On the palate it is thick, full-bodied and smooth.
- Aftertaste: After each sip there is a strong hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.
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 tuo 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.
