Made from old-tree (gu shu) leaf grown in Bu Lang in Meng Hai, an area known for intensity and weight: high bitterness up front, then a quick, strong returning sweetness. Old-tree (gu shu) leaf is what sets the "Bu Lang" apart: it typically brews thicker and lasts longer than plantation leaf. After years of natural storage in Guangzhou, Bu Lang sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From ChunMing — a 2004 sheng (raw) puerh cake in the Bu Lang - Qiao Mu Sheng Tai line.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 357g cake · ChunMing
- Compression & dry leaf: It is a tightly pressed 357g cake.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: Early on you get a strong bitterness and marked astringency, balanced by a natural sweetness. The middle infusions are sweet. Its layers unfold gradually over the session.
- Mouthfeel & body: With age, the texture of a sheng like this can become softer, depending on storage.
- Aftertaste: After each sip there is a lingering sweetness.
- Best for: improving your tea experience — worth reaching for once you have moved past being a novice.
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.
