Its leaf was grown in Bing Dao on the western slope of Meng Ku, Lin Cang, a region associated with a pure, sugar-sweet character with very little bitterness and a long, cooling finish. Long natural storage in Guangzhou may have softened its early strength; the exact result depends on conditions. From Meng Ku — a 2010 sheng (raw) puerh cake in the Bing Dao Chun Bing line.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 1000g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 1000g cake. Look for neat, tight threads and visible buds in the dry leaf.
- Liquor: The liquor is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: From the first steep the taste is mellow and fresh. As the session goes on, it shows notes of sugarcane and a sweet and rich profile. Each round shows a slightly different side of it.
- Mouthfeel & body: Expect a thick, full-bodied, mellow mouthfeel. Cha qi is part of its character as well.
- Aftertaste: After each sip there is a lingering sweetness.
- Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.
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.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
