This tea uses old-tree (gu shu) leaf from Bing Dao on the western slope of Meng Ku, Lin Cang. The area has a reputation for crystal-clean sweetness, softness and a cool, lasting throat feel. The "Bing Dao Gu Shu" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. From Meng Ku — a 2014 sheng (raw) puerh cake in the Bing Dao Gu Shu line.
Tea Profile
At a glance: 2014 · Sheng (raw) puerh · 600g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 600g cake. The leaf itself shows neat, tight threads and visible buds.
- Liquor: In the cup it is typically golden to amber at this stage.
- Taste: It opens mellow from the first steep. As the session goes on, it shows floral and earthy notes with a touch of sugarcane and a sweet and balanced profile. There is more to notice as you keep brewing.
- Mouthfeel & body: The texture is thick and mellow. It also has cha qi, the body sensation many drinkers look for.
- Aftertaste: After each sip there is a lingering sweetness.
- 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.
- 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.
