This tea uses old-tree (gu shu) leaf from Bu Lang in Meng Hai. The area has a reputation for a strong, intense character, with pronounced bitterness that turns fast into a powerful hui gan over a dense, energetic body. The "Ye Sheng" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. The "Ye Sheng" is made from wild-growing leaf, so expect a less uniform, more individual character than plantation tea. After years of natural storage in Guangzhou, Bu Lang sheng like this may show a deeper, more mellow side, though results depend on how it was kept. NanQiao ShuangShiHao's 2006 "Ye Sheng - Qiao Mu - Gong Ting" (Wild - Arbor - Tribute) comes as a 250g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 250g cake · NanQiao
- Compression & dry leaf: Tightly pressed, it comes as a 250g cake. In the dry leaf you can see neat, tight threads, visible buds and large, robust leaves.
- Liquor: The liquor is typically amber to orange-amber for sheng of this age.
- Taste: The first infusions are full-flavored. The middle steeps bring out notes of honey, with a sweet taste.
- Mouthfeel & body: An older sheng like this may feel softer and rounder in the mouth than a young one.
- Aftertaste: It leaves a strong hui gan and plenty of salivation.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a beginner.
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.
