Its old-tree (gu shu) leaf was grown in Jing Mai, a region associated with an elegant orchid aroma and a sweet, soft cup that stays low in bitterness. The "Jing Mai Gu Shu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. At this age, Jing Mai sheng is often starting to soften, though storage plays a part. From XiaGuan — a 2012 sheng (raw) puerh cake in the Jing Mai Gu Shu line.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 400g cake · XiaGuan Tea Factory
- Compression & dry leaf: It is a tightly pressed 400g cake. The leaf itself shows visible buds.
- Liquor: In the cup it is typically golden to amber at this stage.
- Taste: It opens mellow, with a strong bitterness, balanced by a natural sweetness. Through the middle infusions, floral and fruity notes come forward over a sweet and balanced base. New details keep appearing in the later steeps.
- Mouthfeel & body: The body comes across as smooth and mellow.
- Aftertaste: It leaves a quick, clear hui gan, easy 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 first-time puerh drinker.
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.
