Its leaf was grown in Feng Qing in Lin Cang, a region associated with a rounder, softer character than Meng Ku, with good sweetness and a Lin Cang backbone. After years of natural storage in Guangzhou, Feng Qing sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From Feng Qing — a 2006 sheng (raw) puerh cake in the Mei Xie 50 line.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · Feng Qing
- Compression & dry leaf: The leaf is compressed into a 357g cake. Breaking it open reveals visible buds.
- Liquor: The infusion pours clear, bright and golden.
- Taste: It opens full-flavored, with a strong bitterness, balanced by a natural sweetness. Further into the session the cup stays sweet.
- Mouthfeel & body: Expect a texture that may be rounder than a young sheng, depending on storage.
- Aftertaste: It leaves a returning sweetness (hui gan).
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a novice.
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. This tea was kept in traditional wet storage, which gives it a darker, mellower character than dry-stored tea of the same age.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
