Bu Lang in Meng Hai is known for a bold, bitter-forward character, fast and powerful in its hui gan, with plenty of tea energy; this tea is made from its old-tree (gu shu) leaf. The "Bu Lang Lao Shu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. At this age, Bu Lang sheng is often starting to soften, though storage plays a part. A 2011 sheng (raw) puerh from XiaGuan: "Bu Lang Lao Shu" (Bu Lang Old Tree), offered as a 100g tuo.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 100g tuo · XiaGuan Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 100g tuo. In the dry leaf you can see neat, tight threads.
- Liquor: Expect a clear, bright liquor, typically golden to amber at this stage.
- Taste: From the first steep the taste is mellow and fresh. As the session goes on, it shows notes of honey and a sweet profile. The flavor shifts a little from steep to steep.
- Mouthfeel & body: On the palate it is thick, smooth and rounded.
- Aftertaste: After swallowing, a mild sweetness tends to come back in the throat (hui gan).
- Best for: everyday drinking without fuss. Suitable for first-time puerh drinkers as well as regular sheng drinkers.
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 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.
