This tea uses leaf from Ai Lao in Pu'er prefecture. The area has a reputation for a fruity, herbal and floral character with gentle bitterness. After years of natural storage in Guangzhou, Ai Lao sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From NanJian FengHuang — a 2007 sheng (raw) puerh tuo in the San Tai Lao Hao line.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 100g tuo · NanJian FengHuang
- Compression & dry leaf: The tea comes as a 100g tuo.
- Liquor: The liquor is typically amber to orange-amber for sheng of this age.
- Taste: An older sheng like this may drink rounder and softer than a young one, depending on how it was stored.
- Mouthfeel & body: An older sheng like this may feel softer and rounder in the mouth than a young one.
- Aftertaste: The finish should bring a little returning sweetness (hui gan).
Best for: everyday drinking without fuss. Suitable for newcomers as well as regular sheng drinkers.
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.
Guangzhou natural storage
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.
