Made from Gu Shu tea leaves from Pa Dian Village, Bu Lang Shan Town in Meng Hai County.
The location is indicated in red on the map below. It is situated south of Lao Ban Zhang and Lao Man Er, two famous spots.
The leaves are characterized by obvious silver hairs and are dark, long, and strong.
This is a classical example of a Bu Lang mountain spring tea.
Tea Profile
At a glance: 2019 · Sheng (raw) puerh · 100g cake · KingTeaMall
This tea features a floral aroma mixed with a unique tea flavor.
The rich taste spreads evenly throughout the mouth and deep into the throat, creating a film-like coating.
This tea offers strong chaqi (which, in this context, “Cha Qi” seems appropriately used) and leaves a lasting impression on the palate.
The brewed tea leaves are fat, thick, resilient, and tenacious.
Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
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.
- 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.
