Its leaf was grown in Na Ka village in Meng Song, a region associated with Meng Hai-style strength, with marked bitterness and a strong hui gan. Still young, Na Ka village sheng like this usually shows its character plainly. From KingTeaMall — a 2020 sheng (raw) loose-leaf puerh in the NA KA DA SHU line.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · loose · KingTeaMall
- Compression & dry leaf: This is loose-leaf tea, ready to brew without prying. Look for visible buds in the dry leaf.
- Liquor: The liquor is golden yellow, as is usual for young sheng.
- Taste: On entry there is some bitterness and some astringency, balanced by a natural sweetness. Through the middle infusions it shows a floral character over a sweet base.
- Mouthfeel & body: The texture should feel clean and lively, as sheng usually does.
- Aftertaste: After each sip there is a strong hui gan and salivation (sheng jin).
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
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.
