Banpen, in the Bu Lang range of 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 "Kong Que Chuan Qi" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. At this age, sheng is often starting to soften, though storage plays a part. From XiaGuan — a 2017 sheng (raw) puerh cake in the Kong Que Chuan Qi line.
Tea Profile
At a glance: 2017 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: This is a 357g cake with a firm, tight compression. Look for neat, tight threads and visible buds in the dry leaf.
- Liquor: The infusion pours clear, bright and golden.
- Taste: From the first steep the taste is mellow and soft. Through the middle infusions, notes of honey and orchid come forward over a sweet and balanced base.
- Mouthfeel & body: The texture is thick, smooth and soft. Drinkers who look for cha qi will find it here.
- Aftertaste: The aftertaste brings a strong hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
- 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.
