This ripe puerh uses old-tree (gu shu) leaf, which usually adds body and a cleaner, longer finish. A 2017 ripe (shou) puerh from LaoTongZhi: "Shen Shan Lao Shu" (High Mountain Old Tree), offered as a 500g cake.
Tea Profile
At a glance: 2017 · Ripe (shou/shu) puerh · 500g cake · LaoTongZhi Tea Factory
- Compression & dry leaf: It is pressed into a 500g cake. Look for an even, dark fermentation in the dry leaf.
- Liquor: It brews a deep-red liquor.
- Taste: The first infusions are fresh. Once the leaf opens up, expect a floral and earthy character in a sweet and rich cup. Its layers unfold gradually over the session.
- Mouthfeel & body: The texture is smooth.
- Aftertaste: After each sip there is a lingering sweetness.
- Best for: everyday drinking without fuss. Suitable for first-time puerh drinkers as well as regular ripe puerh 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.
- Rinse the leaves twice, then cover and rest about 10 minutes to let them open.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — ripe puerh 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 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.
