This tea uses leaf from Bing Dao on the western slope of Meng Ku, Lin Cang. The area has a reputation for clean, rock-sugar sweetness, minimal bitterness and a cool, lingering feel in the throat. Aged sheng can turn smoother and woodier over time, but storage makes a big difference. From Meng Ku — a 2002 sheng (raw) puerh tuo in the Meng Ku - Bing Dao line.
Tea Profile
At a glance: 2002 · Sheng (raw) puerh · 250g tuo · MengKu Tea Factory
- Compression & dry leaf: The leaf is compressed into a 250g tuo.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: The early infusions show only a light bitterness and slight astringency. As the session goes on, it shows hints of camphor and a balanced profile. Its layers unfold gradually over the session.
- Mouthfeel & body: The texture tends to be smooth and clean.
- Aftertaste: Look for a long finish after each cup.
- Best for: improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.
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 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.
