Its old-tree (gu shu) leaf was grown in Bing Dao on the western slope of Meng Ku, Lin Cang, a region associated with crystal-clean sweetness, softness and a cool, lasting throat feel. Old-tree (gu shu) leaf is what sets the "Bing Dao" apart: it typically brews thicker and lasts longer than plantation leaf. As a young sheng, it is likely to drink lively and direct for now. From Meng Ku — a 2024 sheng (raw) puerh cake in the Bing Dao - Lao Zhai Gu Shu line.
Tea Profile
At a glance: 2024 · Sheng (raw) puerh · 200g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: This tea is sold as a 200g cake.
- Liquor: The infusion pours clear and golden, with a thick look.
- Taste: The first steeps are fresh, with only a light bitterness. Once the leaf opens up, expect floral and woody notes with a touch of honey in a sweet and rich cup. The leaf keeps giving through a long session.
- Mouthfeel & body: In the mouth it feels thick, smooth and silky.
- 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 newcomer.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
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.
