A blend led by old-tree (gu shu) leaf from Ban Zhang in the Bu Lang range, with Bu Lang and Nan Nuo in support: the Ban Zhang side brings bold body and deep energy, with bitterness that turns fast into sweetness. The "Cha Wang" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. Old-tree (gu shu) leaf is what sets the "Cha Wang" apart: it typically brews thicker and lasts longer than plantation leaf. After years of storage, sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From LiMing — a 2004 sheng (raw) puerh cake in the Cha Wang - Qiao Mu Ye Sheng - Ban Zhang & Bu Lang & Nan Nuo line.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · LiMing Tea Factory
- Compression & dry leaf: It is pressed into a 400g cake. The leaf itself shows well-formed threads.
- Liquor: Expect a clear, bright liquor, typically amber to orange-amber for sheng of this age.
- Taste: From the first steep the taste is mellow and fresh. As it opens up, the taste turns balanced. New details keep appearing in the later steeps.
- Mouthfeel & body: Expect a thick and mellow mouthfeel. Drinkers who look for cha qi will find it here.
- Aftertaste: Sheng like this usually leaves some returning sweetness (hui gan).
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
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.
