Its leaf was grown in Bu Lang in Meng Hai, a region associated with a strong, intense character, with pronounced bitterness that turns fast into a powerful hui gan over a dense, energetic body. Aged Bu Lang sheng can turn smoother and woodier over time, but storage makes a big difference. From NanQiao — a 2006 sheng (raw) puerh cake in the Ban Pen line.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 500g cake · NanQiao
- Compression & dry leaf: Tightly pressed, it comes as a 500g cake. The dry leaf shows neat, tight threads and visible buds.
- Liquor: The infusion pours clear, bright and deep amber.
- Taste: The first steeps bring only a light bitterness and slight astringency, balanced by a natural sweetness. Further into the session the cup stays sweet.
- Mouthfeel & body: The texture is smooth. It also has cha qi, the body sensation many drinkers look for.
- Aftertaste: Look for a quick, clear hui gan, easy salivation and a long finish after each cup.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a novice who wants to go further.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight 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.
