This tea uses leaf from Bu Lang in Meng Hai. The area has a reputation for intensity and weight: high bitterness up front, then a quick, strong returning sweetness. Aged Bu Lang sheng can turn smoother and woodier over time, but storage makes a big difference. From XiaGuan — a 2010 sheng (raw) puerh cake in the Bu Lang Yuan Cha line.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. In the dry leaf you can see neat, tight threads.
- Liquor: Expect a clear, bright liquor, typically amber to orange-amber for sheng of this age.
- Taste: The first infusions are fresh and full-flavored. Further into the session the cup stays sweet. New details keep appearing in the later steeps.
- Mouthfeel & body: In the mouth it feels rounded.
- Aftertaste: Look for a returning sweetness (hui gan), plenty of salivation and a long finish after each cup.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a novice who wants to go further.
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.
