Its leaf was grown in Meng Song, one of the highest tea areas in Xi Shuang Ban Na, a region associated with a firm body, clear bitterness and a strong returning sweetness. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. From KingTeaMall — a 2016 sheng (raw) puerh cake in the Fu Gui - Meng Song line.
Tea Profile
At a glance: 2016 · Sheng (raw) puerh · cake · KingTeaMall
- Compression & dry leaf: Tightly pressed, it comes as a cake. The leaf itself shows neat, tight threads.
- Liquor: In the cup it is clear and bright, typically golden to amber at this stage.
- Taste: It opens fresh, with some bitterness and some astringency, balanced by a natural sweetness. As the session goes on, it shows floral notes with a touch of orchid and a sweet profile.
- Mouthfeel & body: Meng Song leaf usually gives a thick, substantial texture.
- Aftertaste: Swallow and you notice a returning sweetness (hui gan) and plenty of salivation.
- Best for: everyday drinking in relaxed daily sessions, and a good pick for those new to puerh.
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.
