Its old-tree (gu shu) leaf was grown in Bu Lang in Meng Hai, a region associated with a bold, bitter-forward character, fast and powerful in its hui gan, with plenty of tea energy. Old-tree (gu shu) leaf is what sets the "Feng" apart: it typically brews thicker and lasts longer than plantation leaf. 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. This 400g cake is XingHai's "Feng - Bu Lang Qiao Mu" (Ballads - Bu Lang Arbor Tree), a sheng (raw) puerh from 2006.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · XingHai Tea Factory
- Compression & dry leaf: The tea comes as a 400g cake.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: It opens full-flavored, with a strong bitterness and marked astringency, balanced by a natural sweetness. Through the middle infusions, notes of camphor come forward over a sweet base.
- Mouthfeel & body: An older sheng like this may feel softer and rounder in the mouth than a young one.
- Aftertaste: The aftertaste brings a returning sweetness (hui gan), easy salivation 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: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
