This tea uses old-tree (gu shu) leaf from Ai Lao in Pu'er prefecture. The area has a reputation for a fruity, herbal and floral character with gentle bitterness. It is made from old-tree (gu shu) leaf, which tends to brew thicker and last longer across steeps than plantation leaf. Long natural storage in Guangzhou may have softened its early strength; the exact result depends on conditions. From 2009, XiaGuan "Sheng Tai Lao Shu" (Organic Old Tree): sheng (raw) puerh pressed into a 250g tuo.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 250g tuo · XiaGuan Tea Factory
- Compression & dry leaf: It is pressed into a 250g tuo. Look for well-formed threads in the dry leaf.
- Liquor: Expect a clear, bright liquor, typically amber to orange-amber for sheng of this age.
- Taste: It opens fresh from the first steep. Further into the session the cup stays sweet.
- Mouthfeel & body: With age, the texture of a sheng like this can become softer, depending on storage.
- Aftertaste: It leaves a returning sweetness (hui gan), plenty of salivation and a long finish.
- Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
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.
- 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.
