The leaf comes from Bu Lang in Meng Hai, which is known for intensity and weight: high bitterness up front, then a quick, strong returning sweetness. After years of natural storage in Guangzhou, Bu Lang sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From XiaGuan — a 2010 sheng (raw) puerh tuo in the Bu Lang line.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 100g tuo · XiaGuan Tea Factory
- Compression & dry leaf: It is a tightly pressed 100g tuo. Breaking it open reveals neat, tight threads.
- Liquor: Expect a clear, bright liquor, typically amber to orange-amber for sheng of this age.
- Taste: It opens fresh from the first steep. Further into the session the cup stays sweet and rich. There is more to notice as you keep brewing.
- Mouthfeel & body: In the mouth it feels thick and full-bodied.
- Aftertaste: Swallow and you notice a lingering sweetness.
- Best for: everyday drinking. It is easygoing to brew, and a welcoming choice for newcomers.
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.
