The leaf comes from Lao Ban Zhang in the Bu Lang range, which is known for firm, upfront bitterness that turns quickly into a strong, lasting hui gan and heavy tea energy. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. Here is "Lao Ban Zhang" (Lao Ban Zhang) from ChenShengHao, a 2012 sheng (raw) puerh in a 500g cake.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 500g cake · ChenShengHao Tea Factory
- Compression & dry leaf: This is a 500g cake with a firm, tight compression. In the dry leaf you can see neat, tight threads and visible buds.
- Liquor: In the cup it is clear and bright, typically golden to amber at this stage.
- Taste: The first steeps bring a strong bitterness and marked astringency, balanced by a natural sweetness. As the session goes on, it shows floral and fruity notes and hints of honey and sugarcane and a sweet profile.
- Mouthfeel & body: In the mouth it feels thick, smooth and oily. Cha qi is part of its character as well.
- Aftertaste: Look for a quick, clear hui gan, easy salivation 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 first-time puerh drinker who wants to go further.
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.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
