The old-tree (gu shu) leaf comes from Yi Wu, which is known for a resilient, full character that is low in bitterness and astringency, with honeyed, floral sweetness and strong aging potential. The "Yi Wu Gu Cha" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. The "Yi Wu Gu Cha" is made from wild-growing leaf, so expect a less uniform, more individual character than plantation tea. After years of natural storage in Guangzhou, Yi Wu sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From LongYuanHao — a 1999 sheng (raw) puerh cake in the Yi Wu Gu Cha - Ye Sheng Cha line.
Tea Profile
At a glance: 1999 · Sheng (raw) puerh · 400g cake · LongYuanHao
- Compression & dry leaf: This is a 400g cake with a firm, tight compression. The dry leaf shows neat, tight threads.
- Liquor: The liquor is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: The middle steeps bring out hints of plum and camphor, with a sweet taste. Each round shows a slightly different side of it.
- Mouthfeel & body: An older sheng like this may feel softer and rounder in the mouth than a young one. Drinkers who look for cha qi will find it here.
- Aftertaste: After each sip there is a returning sweetness (hui gan), plenty of salivation and a long finish.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a novice.
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.
- 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.
