Meng Hai Zhi Chun — “spring of Meng Hai” — has been DaYi's springtime daily drinker since 2005: early spring leaf, tender and robust in balance, silver hairs on the surface.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 357g cake · early-spring leaf · Menghai Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 357g cake. Look for visible buds and large, robust leaves in the dry leaf.
- Liquor: It brews a bright, yellow liquor.
- Taste: From the first steep the taste is fresh and pure. Further into the session the cup stays rich and balanced.
- Mouthfeel & body: The body is medium and the texture brisk.
- Aftertaste: The finish is fairly clean, often with a touch of hui gan.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a novice who wants to go further.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- How to brew:
- Add around 5g of tea for every 100ml.
- Give the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.
- Start with 10–15 second steeps, lengthening by about 5 seconds each round.
- Pour the liquor into a sharing pitcher.
- Serve and resteep — sheng puerh goes many rounds.
- Think of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.
Storage
Keep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.
A Note on Appearance
Not all cakes develop these — the chances simply rise with longer 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 spotting can occur from natural tea oils. This is not a flaw.
- Torn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.
