Introduction: The 2009 MengKu “Bing Dao - Gu Shu - Jin Zhang" (Bing Dao - Old Tree - Gold Leaf) Cake is a premium Puerh raw tea (Sheng Cha) crafted from the finest "Huang Pian" (Yellow Leaf) tea sourced from ancient tea trees in Bing Dao village.
Tea Source:
Origin: Bing Dao village, a region renowned for its high-quality tea leaves.
Aging Potential: This tea has excellent potential for aging.
Remarks:
Distinct Identity: The “Mengku Bing Dao Tea Factory,” known today as “Bing Zhong Dao,” is distinct from the “Shuangjiang Mengku Tea Factory,” commonly referred to as “Mengku Rongshi.” This distinction underscores the unique heritage and quality of the Bing Dao tea.
Summary of Features: Series: Bing Dao - Gu Shu - Jin Zhang (Bing Dao - Old Tree - Gold Leaf)
Year: 2009
Weight: 400g
Type: Raw Puerh (Sheng Cha)
Origin: Bing Dao village, sourced from old tea trees
Leaf Type: "Huang Pian" (Yellow Leaf)
Appearance: Tightly compressed tea leaves with a gold leaf appearance
Distinct Identity: From “Mengku Bing Dao Tea Factory” (now “Bing Zhong Dao”), distinct from “Shuangjiang Mengku Tea Factory” (“Mengku Rongshi”)
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 400g cake · MengKu Tea Factory
This tea is celebrated for its exceptional sweetness and smooth, thick texture.
Leaf Type: "Huang Pian" (Yellow Leaf), picked from old trees, contributes to the tea's unique sugarcane-like sweetness and rich flavor profile.
Appearance: The cake comprises tightly compressed tea leaves with a distinct gold leaf appearance, indicative of its premium quality and careful processing.
Aroma: The tea exudes a mellow and sweet fragrance, characteristic of Bing Dao teas, which is inviting and soothing.
Tea Liquor: The brewed tea produces a clear and bright liquor, reflecting its purity and high-quality leaves.
Flavor Profile:
Taste: Thick, mellow, and smooth, with a pronounced sugarcane-like sweetness. This natural sweetness is a hallmark of Bing Dao tea, providing a delightful and satisfying taste experience.
Bitterness & Astringency: The tea is notably smooth, with minimal bitterness and astringency, making it a pleasant drink for various palates.
Aftertaste: The aftertaste is long-lasting and enjoyable, with the sweetness lingering on the palate, enhancing the overall drinking experience.
Texture: The texture is rich and smooth, adding to the tea's overall appeal and making each sip a delight.
As it continues to age, it is expected to deepen in flavor and complexity.
Aroma: Mellow and sweet fragrance
Tea Liquor: Clear and bright
Flavor: Thick, mellow, and smooth with sugarcane-like sweetness
Bitterness & Astringency: Minimal, very smooth
Aftertaste: Long-lasting and sweet
Texture: Rich and smooth
This tea offers a delightful experience with its unique sweetness, smooth texture, and rich flavor, making it a prized addition to any tea collection.
Best for: The 2009 MengKu “Bing Dao - Gu Shu - Jin Zhang" Cake is highly recommended for tea enthusiasts and collectors seeking a high-quality Puerh tea with a distinctive sweetness and smooth, rich texture. Its exceptional flavor profile and aging potential make it suitable for both daily enjoyment and special occasions. Recommendation: Ideal for daily drinking and special occasions, excellent for improving tea experience
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.
Natural storage in Guangzhou has allowed it to develop and enhance its distinctive qualities over time.
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.
