This tea uses leaf from Lao Ban Zhang in the Bu Lang range. The area has a reputation for firm, upfront bitterness that turns quickly into a strong, lasting hui gan and heavy tea energy. At this age, sheng is often starting to soften, though storage plays a part. Here is "Lao Ban Zhang" (Lao Ban Zhang) from ChenShengHao, a 2017 sheng (raw) puerh in a 357g cake.
Tea Profile
At a glance: 2017 · Sheng (raw) puerh · 357g cake · ChenShengHao Tea Factory
- Compression & dry leaf: It is a tightly pressed 357g cake. Breaking it open reveals neat, tight threads and visible buds.
- Liquor: The liquor is typically golden to amber at this stage.
- Taste: The first steeps bring only a light bitterness and slight astringency, balanced by a natural sweetness. Once the leaf opens up, expect floral and fruity notes in a sweet cup. The flavor shifts a little from steep to steep.
- Mouthfeel & body: On the palate it is thick, smooth and oily. Cha qi is part of its character as well.
- Aftertaste: Swallow and you notice a quick, clear 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 drinker new to puerh.
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 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.
