Bu Lang leaf gives this ripe puerh a thick, full body and a deep, lasting finish. Storage can smooth ripe puerh further over the years, depending on conditions. From ChenShengHao — a 2010 ripe (shou/shu) puerh cake in the Bu Lang Zheng Shan line.
Tea Profile
At a glance: 2010 · Ripe (shou/shu) puerh · 357g cake · ChenShengHao Tea Factory
- Compression & dry leaf: It is a tightly pressed 357g cake. Look for neat, tight threads and an even, dark fermentation in the dry leaf.
- Liquor: Expect a clear, bright, deep-red cup.
- Taste: From the first steep the taste is mellow and fresh. The middle infusions are sweet and rich.
- Mouthfeel & body: In the mouth it feels thick, smooth and mellow.
- Aftertaste: Expect a soft, clean finish after each cup.
- Best for: improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, 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 — ripe puerh 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.
