Its 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. It has had many years of natural storage in Guangzhou; tea like this may become rounder and more mellow, though results vary. From ChenShengHao — a 2008 sheng (raw) puerh cake in the Bu Lang Da Shu line.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 400g cake · ChenShengHao Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 400g cake. The leaf itself shows neat, tight threads and visible buds.
- Liquor: The liquor is deep amber, clear and bright.
- Taste: The first infusions are mellow and fresh. Further into the session the cup stays sweet and rich. Each round shows a slightly different side of it.
- Mouthfeel & body: The body comes across as full-bodied, smooth and mellow. Drinkers who look for cha qi will find it here.
- Aftertaste: The aftertaste brings a quick, clear hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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.
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.
