Its old-tree (gu shu) leaf was grown in Xi Gui on the Lan Cang riverbank in Lin Cang, a region associated with a dense, mineral body with rock-sugar sweetness and strong energy. Old-tree (gu shu) leaf is what sets the "Zheng Shan Xi Gui" apart: it typically brews thicker and lasts longer than plantation leaf. A few years of natural storage in Guangzhou may have taken off some of its early sharpness. From XiaGuan — a 2017 sheng (raw) puerh cake in the Zheng Shan Xi Gui line.
Tea Profile
At a glance: 2017 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: It is a tightly pressed 357g cake. The leaf itself shows neat, tight threads.
- Liquor: The liquor is typically golden to amber at this stage.
- Taste: It opens mellow, with only a light bitterness and slight astringency, balanced by a natural sweetness. As the session goes on, it shows hints of sugarcane and a sweet and balanced profile. There is more to notice as you keep brewing.
- Mouthfeel & body: In the mouth it feels thick and mellow.
- Aftertaste: It leaves a lingering sweetness.
- 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: 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.
