Its leaf was grown in Lao Ban Zhang in the Bu Lang range, a region associated with firm, upfront bitterness that turns quickly into a strong, lasting hui gan and heavy tea energy. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. Here is "Lao Ban Zhang" (Lao Ban Zhang) from ChenShengHao, a 2014 sheng (raw) puerh in a 200g brick.
Tea Profile
At a glance: 2014 · Sheng (raw) puerh · 200g brick · ChenShengHao Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 200g brick. In the dry leaf you can see neat, tight threads and visible buds.
- Liquor: The liquor is clear and bright, typically golden to amber at this stage.
- Taste: On entry there is some bitterness and some astringency, balanced by a natural sweetness. As the session goes on, it shows floral and fruity notes and hints of honey and sugarcane and a sweet and balanced profile.
- Mouthfeel & body: Expect a thick, smooth, oily mouthfeel. It also has cha qi, the body sensation many drinkers look for.
- Aftertaste: The aftertaste brings a strong hui gan, easy salivation and a long finish.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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 brick 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.
