Its leaf was grown in Lao Ban Zhang in the Bu Lang range, a region associated with a powerful, bitter-forward character that resolves fast into deep, long-lasting sweetness. A few years of natural storage in Guangzhou may have taken off some of its early sharpness. A 2011 sheng (raw) puerh from ChenShengHao: "Lao Ban Zhang" (Lao Ban Zhang), offered as a 200g brick.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 200g brick · ChenShengHao Tea Factory
- Compression & dry leaf: It is a tightly pressed 200g brick. In the dry leaf you can see neat, tight threads and visible buds.
- Liquor: Expect a clear, bright liquor, typically golden to amber at this stage.
- Taste: The first steeps are fresh, with only a light bitterness and slight astringency. Through the middle infusions it shows a floral and fruity character over a sweet base. The flavor shifts a little from steep to steep.
- Mouthfeel & body: Expect a thick, smooth, oily mouthfeel. Cha qi is part of its character as well.
- Aftertaste: Swallow and you notice a strong hui gan, salivation (sheng jin) and a long finish.
- Best for: everyday drinking at home or at work; first-time puerh drinkers will find it approachable.
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.
