Watch the video: unwrapping and breaking down this tea
Old-tree (gu shu) leaf is what sets the "Gu Cha Shu Bing" apart: it typically brews thicker and lasts longer than plantation leaf. After years of natural storage in Guangzhou, sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From 1999, LaoTongZhi "Gu Cha Shu Bing" (Old Tree Tea Cake): sheng (raw) puerh pressed into a 380g cake.
Tea Profile
At a glance: 1999 · Sheng (raw) puerh · 380g cake · LaoTongZhi Tea Factory
- Compression & dry leaf: The tea comes as a 380g cake. The dry leaf shows well-formed threads.
- Liquor: It brews a bright, amber to golden liquor.
- Taste: The middle infusions are sweet.
- Mouthfeel & body: With age, the texture of a sheng like this can become softer, depending on storage. Cha qi is part of its character as well.
- Aftertaste: The aftertaste brings a returning sweetness (hui gan) and salivation (sheng jin).
- Best for: improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.
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.
- 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.
