The leaf comes from Meng Song, one of the highest tea areas in Xi Shuang Ban Na, which is known for a firm body, clear bitterness and a strong returning sweetness. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. Meng Song Tuo Cha is DaYi's 2011 Meng Song Mountain sheng tuo in 250g: prestigious Meng Song leaf.
Tea Profile
At a glance: 2011 · Sheng (raw) puerh · 250g tuo · Meng Song leaf · Menghai Tea Factory
- Compression & dry leaf: The leaf is compressed into a 250g tuo. In the dry leaf you can see well-formed threads and visible buds.
- Liquor: In the cup it is typically golden to amber at this stage.
- Taste: From the first steep the taste is fresh. As it opens up, the taste turns sweet and balanced.
- Mouthfeel & body: Expect a fuller, weightier body than most sheng. Cha qi is part of its character as well.
- Aftertaste: Look for a strong hui gan, easy salivation and a long finish after each cup.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- Steps:
- Add tea (about 5g per 100ml).
- Rinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
- Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
- Pour into a sharing pitcher.
- 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 cake 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.
