Its old-tree (gu shu) leaf was grown in Bu Lang in Meng Hai, a region associated with a strong, intense character, with pronounced bitterness that turns fast into a powerful hui gan over a dense, energetic body. The "Qiao Mu Gong Rui" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish 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. From LiMing — a 2006 sheng (raw) puerh cake in the Qiao Mu Gong Rui line. Picked to tribute (gong ting) grade, the bud-rich leaf gives a silky, honeyed cup with a gentle backbone.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. Look for visible buds in the dry leaf.
- Liquor: Expect a clear, bright liquor, typically amber to orange-amber for sheng of this age.
- Taste: It opens mellow and fresh, with some bitterness and some astringency, balanced by a natural sweetness. The middle infusions are sweet and rich. Each round shows a slightly different side of it.
- Mouthfeel & body: The body comes across as thick, smooth and mellow.
- Aftertaste: Swallow and you notice a quick, clear hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a beginner who wants to go further.
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.
