Its old-tree (gu shu) leaf was grown in Mang Fei in Lin Cang, a region associated with a thick-textured astringency that opens into salivation, with a woody-floral aroma and a cool throat. The "Mang Fei Gu Shu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. At this age, Mang Fei sheng is often starting to soften, though storage plays a part. From Meng Ku — a 2011 sheng (raw) puerh cake in the Mang Fei Gu Shu line.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 500g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 500g cake. Breaking it open reveals neat, tight threads and visible buds.
- Liquor: In the cup it is clear, typically golden to amber at this stage.
- Taste: It opens mellow and soft, with a strong bitterness and some astringency, balanced by a natural sweetness. The middle steeps bring out floral notes, with a sweet taste. It rewards paying attention across a longer session.
- Mouthfeel & body: On the palate it is thick, soft and mellow.
- Aftertaste: Swallow and you notice a quick, clear hui gan, plenty of salivation and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker 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.
- 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.
