Made from leaf grown in Na Ka village in Meng Song, an area known for Meng Hai-style strength, with marked bitterness and a strong hui gan. At this age, Na Ka village sheng is often starting to soften, though storage plays a part. From 2014, ChenShengHao "Na Ka" (Naka): sheng (raw) puerh pressed into a 357g cake.
Tea Profile
At a glance: 2014 · Sheng (raw) puerh · 357g cake · ChenShengHao Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. The dry leaf shows neat, tight threads and visible buds.
- Liquor: The liquor is clear and bright, typically golden to amber at this stage.
- Taste: The first steeps are fresh and full-flavored, with some bitterness and some astringency. The middle steeps bring out honey and orchid over a floral background, with a sweet and balanced taste.
- Mouthfeel & body: The body tends to be full and firm, as is common for Na Ka tea. Drinkers who look for cha qi will find it here.
- Aftertaste: Look for a quick, clear hui gan, plenty of salivation and a long finish after each cup.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a novice 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.
- 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.
