Made from leaf grown in Bing Dao on the western slope of Meng Ku, Lin Cang, an area known for crystal-clean sweetness, softness and a cool, lasting throat feel. Still young, sheng like this usually shows its character plainly. From Meng Ku — a 2024 sheng (raw) puerh cake in the Bing Dao - Lao Zhai Tou Cai line.
Tea Profile
At a glance: 2024 · Sheng (raw) puerh · 400g cake · MengKu RongShi Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 400g cake.
- Liquor: In the cup it is golden yellow, as is usual for young sheng.
- Taste: It opens fresh and pure from the first steep. As the session goes on, it shows floral and woody notes and hints of honey and a sweet profile.
- Mouthfeel & body: In the mouth it feels thick, full-bodied and smooth.
- Aftertaste: The aftertaste brings a lingering sweetness.
- 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: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight 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.
