Watch the video: unwrapping and breaking down this tea
This tea uses old-tree (gu shu) leaf from Yi Wu. The area has a reputation for softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential. Old-tree (gu shu) leaf is what sets the "Lv Da Shu" apart: it typically brews thicker and lasts longer than plantation leaf. With age, the tea may develop a rounder, more mellow character, depending on storage. A 2008 sheng (raw) puerh from XiaGuan: "Lv Da Shu - Yi Wu Zheng Shan - Lao Shu Cha" (Green Big Tree - Yi Wu Mountain - Old Tree), offered as a 357g cake.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 357g cake. The dry leaf shows neat, tight threads and visible buds.
- Liquor: The liquor is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: From the first steep the taste is soft and fresh. The middle steeps bring out hints of sugarcane, with a sweet taste.
- Mouthfeel & body: The texture is smooth and soft. Cha qi is part of its character as well.
- Aftertaste: Swallow and you notice a lingering sweetness.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker 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.
