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. The "Ye Fang Cha" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. The "Ye Fang Cha" is made from wild-growing leaf, so expect a less uniform, more individual character than plantation tea. Still young, Bu Lang sheng like this usually shows its character plainly. From KingTeaMall — a 2020 sheng (raw) loose-leaf puerh in the Ye Fang Cha line.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · loose · KingTeaMall
- Compression & dry leaf: As loose leaf, it needs no prying apart before brewing. The dry leaf shows well-formed threads and visible buds.
- Liquor: In the cup it is golden yellow, as is usual for young sheng.
- Taste: The first steeps are fresh, with some bitterness. Further into the session the cup stays sweet and balanced.
- Mouthfeel & body: It sits fairly light on the palate, with a clean, active texture.
- Aftertaste: It leaves a returning sweetness (hui gan), salivation (sheng jin) and a long finish.
- Best for: everyday drinking without fuss. Suitable for those new to puerh as well as regular sheng drinkers.
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 tea 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.
