The leaf is old-tree (gu shu) material; compared with plantation leaf, it usually offers more body, more infusions and a longer finish. With age, the tea may develop a rounder, more mellow character, depending on storage. From LaoTongZhi — a 2005 sheng (raw) puerh cake in the Meng Hai Qiao Mu line.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · LaoTongZhi Tea Factory
- Compression & dry leaf: This tea is sold as a 357g cake. Look for well-formed threads in the dry leaf.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: Early on you get some bitterness, balanced by a natural sweetness. Through the middle infusions, hints of plum and sugarcane come forward over a sweet base.
- Mouthfeel & body: In the mouth it feels thick.
- Aftertaste: The aftertaste brings a lingering sweetness.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a drinker new to puerh who wants to go further.
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.
- 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.
