Origin: Crafted from the leaves of ancient trees in the prestigious Bing Dao tea region, this tea was honored with the 1st award at the 9th National Tea Competition, known as “Zhong Cha Bei.”
Packaging: Each cake features the signature of CEO Mz. Zhao Guojuan on the back of the wrapper, adding a personal touch to its authenticity and quality.
Appearance:
The cake is round with a loose structure, allowing for easy separation of leaves.
It stands out from typical shou puerh with its sharper edge, providing a refreshing sensation rather than the usual creamy or earthy notes.
Overall Experience:
Tea Profile
At a glance: 2021 · Ripe (shou/shu) puerh · 200g cake · MengKu Tea Factory
The tea leaves are dark and tightly rolled, promising a rich infusion.
The liquor is clear with a bright color, indicative of high-quality processing.
Initial sips reveal a slight bitterness which quickly transitions into a sweetness reminiscent of spring water, lingering notably on the rear tongue.
The tea offers a thick, smooth, and mellow mouthfeel with a notable density.
Best for: The flavor profile is rounded with a persistent tea taste, making it an exemplary choice for enhancing the appreciation of shou puerh among enthusiasts. This "Wang Zai Pin" cake not only offers a refined taste experience but also represents a pinnacle of achievement in tea-making, perfect for those looking to deepen their understanding and enjoyment of shou puerh.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, 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 — ripe puerh 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.
