Watch the video: unwrapping and breaking down this tea
This tea uses old-tree (gu shu) leaf from Yi Wu. The area has a reputation for softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential. Old-tree (gu shu) leaf is what sets the "Lv Da Shu" apart: it typically brews thicker and lasts longer than plantation leaf. With age, the tea may develop a rounder, more mellow character, depending on storage. A 2008 sheng (raw) puerh from XiaGuan: "Lv Da Shu - Yi Wu Zheng Shan - Lao Shu Cha" (Green Big Tree - Yi Wu Mountain - Old Tree), offered as a 357g cake.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 357g cake. The dry leaf shows neat, tight threads and visible buds.
- Liquor: The liquor is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: From the first steep the taste is soft and fresh. The middle steeps bring out hints of sugarcane, with a sweet taste.
- Mouthfeel & body: The texture is smooth and soft. Cha qi is part of its character as well.
- Aftertaste: Swallow and you notice a lingering sweetness.
- 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: 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.
