This tea uses old-tree (gu shu) leaf from Bu Lang in Meng Hai. The area has a reputation for a bold, bitter-forward character, fast and powerful in its hui gan, with plenty of tea energy. Old-tree (gu shu) leaf is what sets the "33201 Meng Hai Zao Chun Qiao Mu" apart: it typically brews thicker and lasts longer than plantation leaf. After years of natural storage in Guangzhou, Bu Lang sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From LiMing — a 2003 sheng (raw) puerh cake in the 33201 Meng Hai Zao Chun Qiao Mu line.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 357g cake · LiMing Tea Factory
- Compression & dry leaf: The leaf is compressed into a 357g cake. In the dry leaf you can see well-formed threads.
- Liquor: In the cup it shows an orange color, clear and bright throughout.
- Taste: It opens mellow and fresh from the first steep. The middle steeps bring out smoky notes, with a sweet and balanced taste. Each round shows a slightly different side of it.
- Mouthfeel & body: On the palate it is smooth and mellow.
- Aftertaste: After each sip there is a returning sweetness (hui gan) and easy salivation.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a newcomer.
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.
