Its old-tree (gu shu) leaf was grown in Na Ka village in Meng Song, a region associated with Meng Hai-style strength, with marked bitterness and a strong hui gan. The "Zhen Cang Kong Que" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. Still young, Na Ka village sheng like this usually shows its character plainly. From XiaGuan — a 2022 sheng (raw) puerh cake in the Zhen Cang Kong Que - Gao Shan Gu Shu - Na Ka line.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The tea comes as a 357g cake, tightly pressed. The leaf itself shows neat, tight threads.
- Liquor: In the cup it is golden yellow, as is usual for young sheng.
- Taste: On entry there is some bitterness and some astringency. Through the middle infusions, floral and fruity notes with a touch of orchid come forward.
- Mouthfeel & body: The texture should feel clean and lively, as sheng usually does. Drinkers who look for cha qi will find it here.
- Aftertaste: The finish should bring a little returning sweetness (hui gan).
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
