The leaf comes from Bing Dao on the western slope of Meng Ku, Lin Cang, which is known for crystal-clean sweetness, softness and a cool, lasting throat feel. A few years of storage may have taken off some of its early sharpness. From Meng Ku — a 2011 sheng (raw) puerh tuo in the Bing Dao Yu Ye line.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 250g tuo · MengKu RongShi Tea Factory
- Compression & dry leaf: The tea comes as a 250g tuo.
- Liquor: In the cup it is typically golden to amber at this stage.
- Taste: As it opens up, the taste turns balanced and smooth. Each round shows a slightly different side of it.
- Mouthfeel & body: The body comes across as smooth.
- Aftertaste: After each sip there is a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.
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 tuo 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.
