Ban Zhang in the Bu Lang range is known for a strong, bitter-forward character with a quick, powerful hui gan; this tea is made from its old-tree (gu shu) leaf. The "Ban Zhang Lao Shu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. A few years of natural storage in Guangzhou may have taken off some of its early sharpness. From 2011, XiaGuan "Ban Zhang Lao Shu" (Ban Zhang Old Tree): sheng (raw) puerh pressed into a 357g cake.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: It is a tightly pressed 357g cake.
- Liquor: The liquor is clear and bright, typically golden to amber at this stage.
- Taste: The first steeps are mellow, with a strong bitterness and marked astringency. Through the middle infusions it shows a floral character over a sweet and rich base. Its layers unfold gradually over the session.
- Mouthfeel & body: The body comes across as thick, full-bodied and smooth.
- Aftertaste: Swallow and you notice a returning sweetness (hui gan) and a long finish.
- Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
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.
