Yi Wu is known for softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential; this tea is made from its leaf. At this age, Yi Wu sheng is often starting to soften, though storage plays a part. This 357g cake is XiaGuan's "Lv Da Shu- Yi Wu" (Big Green Tree - Yi Wu), a sheng (raw) puerh from 2016.
Tea Profile
At a glance: 2016 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 357g cake. The leaf itself shows neat, tight threads.
- Liquor: It brews a clear, bright, golden-yellow liquor.
- Taste: Early on you get slight astringency, balanced by a natural sweetness. The middle steeps bring out floral notes, with a sweet and balanced taste. There is more to notice as you keep brewing.
- Mouthfeel & body: On the palate it is thick, full-bodied and smooth.
- Aftertaste: Swallow and you notice a quick, clear hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a drinker new to puerh who wants to go further.
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.
