Made from leaf grown in Lao Ban Zhang in the Bu Lang range, an area known for firm, upfront bitterness that turns quickly into a strong, lasting hui gan and heavy tea energy. Still young, sheng like this usually shows its character plainly. Here is "Lao Ban Zhang" (LBZ / Old Banzhang Village) from ChenShengHao, a 2020 sheng (raw) puerh in a 125g cake.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · 125g cake · ChenShengHao Tea Factory
- Compression & dry leaf: The tea comes as a 125g cake, tightly pressed. The leaf itself shows neat, tight threads and visible buds.
- Liquor: The liquor is clear and bright, golden yellow, as is usual for young sheng.
- Taste: Early on you get some bitterness and slight astringency, balanced by a natural sweetness. The middle steeps bring out a floral and fruity character, with a sweet and balanced taste. New details keep appearing in the later steeps.
- Mouthfeel & body: The texture is thick and rounded. Cha qi is part of its character as well.
- Aftertaste: Swallow and you notice a strong hui gan, easy salivation and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.
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.
