This tea uses old-tree (gu shu) leaf from Lao Man E in the Bu Lang range. The area has a reputation for a bold, thick character whose marked bitterness gives way to a long sweet return. The "Lao Man Er" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. As a young tea, it can be expected to taste fresh and energetic. From XiaGuan — a 2022 sheng (raw) puerh cake in the Lao Man E - Gu Shu line.
Tea Profile
At a glance: 2022 · 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: The liquor is clear and bright, golden yellow, as is usual for young sheng.
- Taste: The first infusions are mellow. The middle steeps bring out floral and fruity notes and hints of plum, with a sweet and balanced taste. It rewards paying attention across a longer session.
- Mouthfeel & body: The texture is thick, smooth and oily.
- Aftertaste: Look for a returning sweetness (hui gan), salivation (sheng jin) 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 drinker new to puerh 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.
