Crafted from tea materials sourced from ancient trees thriving in the lush landscapes of Jingmai Mountain, this tea offers a truly exceptional experience.
The surface of the cake boasts a high ratio of young buds adorned with golden tea hairs, presenting a striking appearance that only improves with age.
Experience the timeless allure of ancient tree Puerh with this remarkable offering from Jingmai Mountain.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · MengKu Tea Factory
Upon steeping, the tea releases tight and neat threads, promising a visually pleasing infusion.
The resulting tea liquor exhibits a clear, bright hue, inviting the senses with its radiant appearance.
With a minor to light level of bitterness and astringency that quickly dissipates, the tea delivers a smooth and mellow taste profile.
Its hui gan, or returning sweetness, and saliva-producing qualities enhance the overall drinking experience, leaving a lingering aftertaste that is both soothing and relieving.
Best for: While the cake maintains a relative looseness, it allows for easy separation without requiring excessive effort, making it accessible for tea enthusiasts of all levels.
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.
Guangzhou natural storage.
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.
