Bu Lang in Meng Hai is known for intensity and weight: high bitterness up front, then a quick, strong returning sweetness; this tea is made from its old-tree (gu shu) leaf. The "Dan Ba Ge Lie" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. Still young, Bu Lang sheng like this usually shows its character plainly. From XiaGuan — a 2021 sheng (raw) puerh tuo in the Dan Ba Ge Lie - Bu Lang Gu Shu line.
Tea Profile
At a glance: 2021 · Sheng (raw) puerh · 250g tuo · XiaGuan Tea Factory
- Compression & dry leaf: This tea is sold as a 250g tuo.
- Liquor: In the cup it is golden yellow, as is usual for young sheng.
- Taste: The first steeps are fresh and full-flavored, with some bitterness and marked astringency. Through the middle infusions, hints of mushroom come forward over a sweet base.
- Mouthfeel & body: On the palate it is thick.
- Aftertaste: After each sip there is a returning sweetness (hui gan) and easy salivation.
- Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for novices.
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 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.
