Made from leaf grown in Bing Dao on the western slope of Meng Ku, Lin Cang, an area known for clean, rock-sugar sweetness, minimal bitterness and a cool, lingering feel in the throat. A few years of natural storage in Guangzhou may have taken off some of its early sharpness. Meng Ku RongShi's 2012 "Bing Dao Chun Bing" (Bing Dao Spring Cake) comes as a 500g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 500g cake · MengKu Tea Factory
- Compression & dry leaf: This is a 500g cake with a firm, tight compression. The leaf itself shows neat, tight threads and visible buds.
- Liquor: Expect a clear, bright liquor, typically golden to amber at this stage.
- Taste: From the first steep the taste is mellow and fresh. Once the leaf opens up, expect hints of sugarcane in a sweet cup.
- Mouthfeel & body: The body comes across as thick and mellow. Drinkers who look for cha qi will find it here.
- Aftertaste: Swallow and you notice a lingering sweetness.
- Best for: everyday drinking. It is forgiving to brew, so newcomers can start here.
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 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.
