The leaf comes from Na Ka village in Meng Song, which is known for Meng Hai-style strength, with marked bitterness and a strong hui gan. Still young, Na Ka village sheng like this usually shows its character plainly. A 2022 sheng (raw) puerh from ChenShengHao: "Na Ka" (Naka), offered as a 250g brick.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · 250g brick · ChenShengHao Tea Factory
- Compression & dry leaf: It is a tightly pressed 250g brick. Breaking it open reveals neat, tight threads and visible buds.
- Liquor: Expect a clear, bright liquor, golden yellow, as is usual for young sheng.
- Taste: The first steeps are fresh and full-flavored, with some bitterness and some astringency. The middle steeps bring out floral notes with a touch of honey and orchid, with a sweet taste.
- Mouthfeel & body: The texture is full-bodied and oily. Drinkers who look for cha qi will find it here.
- Aftertaste: Swallow and you notice a quick, clear hui gan, plenty of salivation and 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 brick 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.
