Built around old-tree (gu shu) leaf from Lao Man E in the Bu Lang range, with Ban Zhang rounding it out, this blend leans on Lao Man E's hallmark: strong bitterness that resolves into sweetness, with a thick body and lasting energy. The "Ban Zhang Lao Shu Cha" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. Aged sheng can turn smoother and woodier over time, but storage makes a big difference. From Lao Man E — a 2007 sheng (raw) puerh cake in the Ban Zhang Lao Shu Cha line.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 357g cake · Lao Man E
- Compression & dry leaf: The tea comes as a 357g cake.
- Liquor: The liquor is typically amber to orange-amber for sheng of this age.
- Taste: An older sheng like this may drink rounder and softer than a young one, depending on how it was stored.
- Mouthfeel & body: Expect a texture that may be rounder than a young sheng, depending on storage.
- Aftertaste: The finish is fairly clean, often with a touch of hui gan.
Best for: everyday drinking without fuss. Suitable for first-time puerh drinkers as well as regular sheng drinkers.
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.
Guangzhou dry and clean storage.
A Note on Appearance
Not every cake 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.
