The old-tree (gu shu) leaf comes from Bu Lang in Meng Hai, which is known for a strong, intense character, with pronounced bitterness that turns fast into a powerful hui gan over a dense, energetic body. Old-tree (gu shu) leaf is what sets the "Ban Pen Lao Shu" apart: it typically brews thicker and lasts longer than plantation leaf. Still young, Bu Lang sheng like this usually shows its character plainly. Here is "Ban Pen Lao Shu" (Banpen Old Tree) from Xiaguan, a 2020 sheng (raw) puerh in a 357g cake.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. In the dry leaf you can see neat, tight threads and visible buds.
- Liquor: It brews a bright, golden liquor.
- Taste: The first infusions are fresh. As the session goes on, it shows honey and plum over a floral background and a sweet profile.
- Mouthfeel & body: In the mouth it feels thick.
- Aftertaste: The aftertaste brings a strong hui gan, plenty of salivation and a long finish.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
