Bing Dao on the western slope of Meng Ku, Lin Cang is known for a pure, sugar-sweet character with very little bitterness and a long, cooling finish; this tea is made from its leaf. With age, the tea may develop a rounder, more mellow character, depending on storage. From Meng Ku — a 2008 sheng (raw) puerh cake in the Bing Dao Chun Bing line.
Tea Profile
At a glance: 2008 · Sheng (raw) puerh · 500g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 500g cake. The leaf itself shows neat, tight threads and visible buds.
- Liquor: The liquor is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: On entry there is only a light bitterness and slight astringency, balanced by a natural sweetness. Through the middle infusions, hints of sugarcane come forward over a sweet and rich base. It rewards paying attention across a longer session.
- Mouthfeel & body: The texture is thick, smooth and oily. Cha qi is part of its character as well.
- Aftertaste: The aftertaste brings a returning sweetness (hui gan) and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed 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.
