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. As a young tea, it can be expected to taste fresh and energetic. Here is "Lao Ban Zhang" (Lao Ban Zhang) from ChenShengHao, a 2023 sheng (raw) puerh in a 357g cake.
Tea Profile
At a glance: 2023 · Sheng (raw) puerh · 357g cake · ChenShengHao Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 357g cake. The leaf itself shows neat, tight threads and visible buds.
- Liquor: In the cup it is bright, golden yellow, as is usual for young sheng.
- Taste: The first steeps are fresh, with some bitterness and some astringency. As the session goes on, it shows floral and fruity notes with a touch of honey and sugarcane and a sweet and balanced profile.
- Mouthfeel & body: The texture is thick, oily and rounded. Cha qi is part of its character as well.
- Aftertaste: The aftertaste brings a quick, clear hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.
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.
