Na Ka village in Meng Song is known for Meng Hai-style strength, with marked bitterness and a strong hui gan; this tea is made from its leaf. Still young, Na Ka village sheng like this usually shows its character plainly. ChenShengHao's 2018 "Na Ka" (Naka) comes as a 357g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2018 · Sheng (raw) puerh · 357g cake · ChenShengHao Tea Factory
- Compression & dry leaf: This is a 357g cake with a firm, tight compression. The leaf itself shows neat, tight threads and visible buds.
- Liquor: In the cup it is clear and bright, golden yellow, as is usual for young sheng.
- Taste: It opens fresh and full-flavored, with some bitterness and some astringency, balanced by a natural sweetness. Through the middle infusions, floral notes with a touch of honey and orchid come forward over a sweet base.
- Mouthfeel & body: Na Ka leaf usually gives a thick, substantial texture. Cha qi is part of its character as well.
- Aftertaste: The aftertaste brings a quick, clear hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
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.
