Old-tree (gu shu) leaf is what sets the "Meng Hai" apart: it typically brews thicker and lasts longer than plantation leaf. Aged sheng can turn smoother and woodier over time, but storage makes a big difference. From NanQiao — a 2007 sheng (raw) puerh cake in the Meng Hai - Zao Chun Lao Shu line.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 357g cake · NanQiao
- Compression & dry leaf: Tightly pressed, it comes as a 357g cake. Look for neat, tight threads and visible buds in the dry leaf.
- Liquor: Expect a clear, bright liquor, typically amber to orange-amber for sheng of this age.
- Taste: The first steeps are fresh, with some bitterness and some astringency. Through the middle infusions, plum comes forward over a smoky background, with a sweet and balanced base. The flavor shifts a little from steep to steep.
- Mouthfeel & body: The body comes across as full-bodied.
- Aftertaste: After each sip there is a strong hui gan and salivation (sheng jin).
- 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.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
