Made from leaf grown in Yi Wu, an area known for softness and depth together: little bitterness or astringency, a long honeyed sweetness and excellent aging potential. As a young tea, it can be expected to taste fresh and energetic. From Meng Ku — a 2022 sheng (raw) puerh cake in the Yi Wu line.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · 8g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 8g cake. The leaf itself shows neat, tight threads.
- Liquor: In the cup it is golden yellow, as is usual for young sheng.
- Taste: The first steeps are soft and fresh, with some bitterness and slight astringency. The middle steeps bring out floral and fruity notes, with a sweet and rich taste. It rewards paying attention across a longer session.
- Mouthfeel & body: The body comes across as thick, smooth and soft.
- Aftertaste: The aftertaste brings a lingering sweetness.
- Best for: everyday drinking, and easy for newcomers to brew.
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 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.
