Old-tree (gu shu) leaf is what sets the "Wu Xing Zhen Cang" apart: it typically brews thicker and lasts longer than plantation leaf. At this age, sheng is often starting to soften, though storage plays a part. From XiaGuan — a 2016 sheng (raw) puerh cake in the Wu Xing Zhen Cang - Gao Shan Gu Shu line.
Tea Profile
At a glance: 2016 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: It is a tightly pressed 357g cake. Look for neat, tight threads, visible buds and large, robust leaves in the dry leaf.
- Liquor: The liquor is golden yellow, clear and bright.
- Taste: The first steeps are mellow and fresh, with only a light bitterness and slight astringency. The middle steeps bring out floral notes with a touch of honey, with a sweet and balanced taste. There is more to notice as you keep brewing.
- Mouthfeel & body: On the palate it is smooth and mellow.
- Aftertaste: After each sip there is a quick, clear hui gan and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.
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.
- 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.
