Its leaf was grown in Bing Dao on the western slope of Meng Ku, Lin Cang, a region associated with clean, rock-sugar sweetness, minimal bitterness and a cool, lingering feel in the throat. Still young, sheng like this usually shows its character plainly. From XiaGuan — a 2019 sheng (raw) puerh cake in the Meng Ku Mu Shu line.
Tea Profile
At a glance: 2019 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is compressed into a 357g cake. In the dry leaf you can see well-formed threads.
- Liquor: In the cup it shows an orange color, clear and bright throughout.
- Taste: From the first steep the taste is mellow and pure. The middle infusions are sweet and rich. It rewards paying attention across a longer session.
- Mouthfeel & body: The body comes across as mellow.
- Aftertaste: It leaves a returning sweetness (hui gan), plenty of salivation and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a beginner who wants to go further.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
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.
