Bu Lang in Meng Hai is known for intensity and weight: high bitterness up front, then a quick, strong returning sweetness; this tea is made from its old-tree (gu shu) leaf. Old-tree (gu shu) leaf is what sets the "Bu Lang Gu Shu" apart: it typically brews thicker and lasts longer than plantation leaf. Aged Bu Lang sheng can turn smoother and woodier over time, but storage makes a big difference. From ShuangXiHu — a 2006 sheng (raw) puerh cake in the Bu Lang Gu Shu line.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · ShuangXiHu
- Compression & dry leaf: The tea comes as a 357g cake. Breaking it open reveals large, robust leaves.
- Liquor: In the cup it is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: It opens mellow and fresh, with some bitterness and slight astringency, balanced by a natural sweetness. Further into the session the cup stays sweet. Its layers unfold gradually over the session.
- Mouthfeel & body: The body comes across as smooth and mellow.
- Aftertaste: Look for a lingering sweetness after each cup.
- Best for: everyday drinking in relaxed daily sessions, and a good pick for novices.
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.
