The old-tree (gu shu) leaf comes from Mang Fei in Lin Cang, which is known for a thick-textured astringency that opens into salivation, with a woody-floral aroma and a cool throat. Old-tree (gu shu) leaf is what sets the "Mang Fei Gu Shu" apart: it typically brews thicker and lasts longer than plantation leaf. At this age, Mang Fei sheng is often starting to soften, though storage plays a part. From Meng Ku — a 2013 sheng (raw) puerh cake in the Mang Fei Gu Shu line.
Tea Profile
At a glance: 2013 · Sheng (raw) puerh · 500g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: This is a 500g cake with a firm, tight compression. Look for neat, tight threads and visible buds in the dry leaf.
- Liquor: In the cup it is typically golden to amber at this stage.
- Taste: The first steeps are mellow and soft, with a strong bitterness and marked astringency. The middle steeps bring out floral notes, with a sweet and rich taste. The flavor shifts a little from steep to steep.
- Mouthfeel & body: Expect a thick, full-bodied, soft mouthfeel.
- Aftertaste: After each sip there is a quick, clear hui gan, plenty of salivation and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a novice.
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.
- 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.
