Lao Ban Zhang, often called the king of puerh, is known for firm, upfront bitterness that turns quickly into a strong, lasting hui gan and heavy tea energy; this tea is made from its leaf. Still young, Lao Ban Zhang sheng like this usually shows its character plainly. From Meng Ku — a 2022 sheng (raw) puerh cake in the Lao Ban Zhang line.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · 8g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: The tea comes as a 8g cake, tightly pressed. The leaf itself shows neat, tight threads and visible buds.
- Liquor: Expect a clear, bright liquor, golden yellow, as is usual for young sheng.
- Taste: It opens fresh, with a strong bitterness and marked astringency, balanced by a natural sweetness. Through the middle infusions, floral notes come forward over a sweet base.
- Mouthfeel & body: The texture is thick. Drinkers who look for cha qi will find it here.
- Aftertaste: It leaves a lingering sweetness.
- Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.
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.
