This remarkable tea has garnered prestigious accolades, including a Special Gold Award at the 6th Guangzhou Tea EXPO and another Gold Award at the 3rd Wuhan EXPO.
Crafted from the leaves of ancient tea trees from the renowned Bing Dao tea area in the Lin Cang tea region, this tea has been meticulously stored in optimal conditions, allowing for a slow evolution while preserving its original tea flower fragrance, which subtly infuses the tea soup.
The tea presents itself with strong and tightly wound threads, retaining a hint of greenish hue—a testament to its unique storage conditions.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 400g cake · MengKu Tea Factory
Upon brewing, it reveals a clear and luminous liquor color.
Each sip begins with a hint of bitterness and a touch of astringency, followed swiftly by the hui gan (returning sweetness) sensation, accompanied by a notable increase in saliva production. The tea unfolds with a round, smooth, and rich taste, offering a full-bodied experience.
Experience the lingering sweetness that envelops the palate, leaving a soothing and gratifying sensation.
Best for: Highly recommended for enthusiasts seeking to explore or indulge in the exquisite teas from the Bing Dao region, this tea promises a journey of unparalleled flavor and satisfaction.
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.
