About the Tea:
Origin and Harvest: This Puerh tea, harvested in autumn 2020 from Mengku, a renowned tea region in Lin Cang, Yunnan province, China, embodies the rich heritage and quality of this locale.
Visual and Tactile Quality: The tea is characterized by its long, robust threads and an abundance of fine silver hairs, indicators of its premium grade.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · 357g cake · MengKu Tea Factory
Flavor Profile: Upon consumption, the tea reveals a pleasing hui gan, or returning sweetness, and stimulates saliva production, indicative of its fine processing. It possesses a medium bitterness, complemented by a subtle astringency, creating a well-balanced and nuanced flavor.
Tasting Notes: The tea leaves an enduring, pleasant flavor in the mouth, offering a refreshing and invigorating experience.
Best for: Highly recommended for both novices exploring the world of Puerh tea and connoisseurs who favor young Puerh teas, this selection promises to offer a captivating introduction to the depth and variety of Puerh teas.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight 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.
