Yi Wu, often called the queen of puerh, is known for a smooth, resilient body, low bitterness and astringency, and a slow, lingering sweetness that ages well; this tea is made from its old-tree (gu shu) leaf. The "Lv Da Shu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. Aged Yi Wu sheng can turn smoother and woodier over time, but storage makes a big difference. "Lv Da Shu - Yi Wu Zheng Shan - Lao Shu Cha" (Green Big Tree - Yi Wu Mountain - Old Tree) is XiaGuan's 2009 sheng (raw) puerh, sold here as a 357g cake.
Tea Profile
At a glance: 2009 · 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 and visible buds.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: It opens soft, with only a light bitterness and slight astringency, balanced by a natural sweetness. As the session goes on, it shows notes of sugarcane and a sweet profile.
- Mouthfeel & body: The body comes across as smooth and soft. Drinkers who look for cha qi will find it here.
- Aftertaste: Look for a returning sweetness (hui gan), easy salivation and a long finish after each cup.
- Best for: improving your tea experience — worth reaching for once you have moved past being a newcomer.
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.
