Its old-tree (gu shu) leaf was grown in Lin Cang, a region associated with a thick, sweet and full character, with a bold body and strong energy. Old-tree (gu shu) leaf is what sets the "Dong Guo" apart: it typically brews thicker and lasts longer than plantation leaf. Still young, Lin Cang sheng like this usually shows its character plainly. Xiaguan's 2020 "Dong Guo - Lao Shu Yuan Cha" (Dongguo - Old Tree Round Cake) comes as a 357g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The tea comes as a 357g cake. The dry leaf shows well-formed threads and visible buds.
- Liquor: The liquor is golden, clear and bright.
- Taste: The first steeps are mellow, with a strong bitterness. Once the leaf opens up, expect notes of sugarcane in a sweet and rich cup. Its layers unfold gradually over the session.
- Mouthfeel & body: On the palate it is thick and mellow.
- Aftertaste: Swallow and you notice a quick, clear hui gan and a long finish.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a drinker new to puerh.
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.
- 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.
