Origin and Harvesting Time: This tea, featuring old tree materials, is harvested in the early spring from the Mengku tea region, ensuring a fresh and vibrant quality.
Tea Profile
At a glance: 2022 · Sheng (raw) puerh · loose · MengKu Tea Factory
Appearance and Quality: The tea presents long and tightly woven threads, adorned with multiple silver hairs, indicative of its superior quality and careful processing.
Aroma and Fragrance: It exudes a delightful floral aroma, enhancing the sensory experience of the tea.
Liquor Clarity and Aesthetics: The tea offers a clear liquor with notable brightness, reflecting its purity and fine craftsmanship.
Flavor and Aftertaste: The flavor of the tea is refreshing, with a pleasing variation in aftertaste, providing a rich and engaging tasting experience.
Taste Sensation: It boasts an excellent hui gan, or returning sweetness, and effectively stimulates saliva production, enhancing the overall flavor profile.
Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.
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.
The tea has been naturally stored in Guangzhou, a process that helps in preserving its authentic taste and aroma over time.
A Note on Appearance
Not every tea 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.
