Its old-tree (gu shu) leaf was grown in Bu Lang in Meng Hai, a region associated with intensity and weight: high bitterness up front, then a quick, strong returning sweetness. The "Bu Lang Fan Pu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. At this age, Bu Lang sheng is often starting to soften, though storage plays a part. From XiaGuan — a 2016 sheng (raw) puerh cake in the Bu Lang Fan Pu - Gu Shu line.
Tea Profile
At a glance: 2016 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: This is a 357g cake with a firm, tight compression. In the dry leaf you can see neat, tight threads.
- Liquor: In the cup it is clear and bright, typically golden to amber at this stage.
- Taste: The first steeps bring some bitterness and some astringency. The middle infusions are balanced. Its layers unfold gradually over the session.
- Mouthfeel & body: It sits fairly light on the palate, with a clean, active texture.
- Aftertaste: Look for a long finish after each cup.
- 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: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng 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.
