Provenance and Age of Tea Trees:
Sourced directly from esteemed tea farmers in the Mengku region, our tea is harvested from trees that are over a century old. These venerable trees imbue the leaves with a depth and complexity that only age can bestow.Physical Characteristics of Tea Leaves:
The tea is distinguished by its strong, tightly woven threads, which include young leaves and buds.
Tea Profile
At a glance: 2021 · Sheng (raw) puerh · loose · MengKu Tea Factory
A notable feature is the presence of fine silver hairs on these buds, a signifier of high-quality tea.Aroma and Fragrance:
Upon brewing, the tea releases an aromatic profile that is richly floral, captivating the senses and promising a refined tasting experience.Liquor Quality and Taste:
The tea liquor stands out with its clarity and luminosity, a testament to its purity. Upon tasting, one is greeted with a thick, sweet flavor profile that is both delightful and memorable.
The taste of this tea is varied and lingers long in the mouth, leaving a lasting impression of its multifaceted flavor.Recommendation:
Its quality and taste profile make it a perfect choice for both connoisseurs and those new to the world of premium teas, offering a consistently enjoyable drinking experience.
Best for: This tea comes highly recommended for daily consumption.
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 tea 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.
