MengKu RongShi's 2007 "Mu Shu Cha" (Mother Tree) comes as a 500g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 500g cake · MengKu Tea Factory
- Compression & dry leaf: The tea comes as a 500g cake, tightly pressed. Look for neat, tight threads and visible buds in the dry leaf.
- Liquor: The liquor is typically amber to orange-amber for sheng of this age.
- Taste: From the first steep the taste is soft and fresh. Once the leaf opens up, expect floral notes with a touch of honey in a sweet and rich cup. There is more to notice as you keep brewing.
- Mouthfeel & body: The body comes across as smooth, oily and soft.
- Aftertaste: The aftertaste brings a returning sweetness (hui gan), salivation (sheng jin) 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: 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.
