This tea uses leaf from Bing Dao on the western slope of Meng Ku, Lin Cang. The area has a reputation for crystal-clean sweetness, softness and a cool, lasting throat feel. At this age, sheng is often starting to soften, though storage plays a part. From Meng Ku — a 2012 sheng (raw) puerh brick in the Bing Dao Jin Zhuan line.
Tea Profile
At a glance: 2012 · Sheng (raw) puerh · 1000g brick · MengKu RongShi Tea Factory
- Compression & dry leaf: It is a tightly pressed 1000g brick. In the dry leaf you can see visible buds.
- Liquor: The liquor is clear and bright, typically golden to amber at this stage.
- Taste: The first infusions are mellow and fresh. Through the middle infusions, hints of sugarcane come forward over a sweet and rich base.
- Mouthfeel & body: In the mouth it feels thick and mellow. It also has cha qi, the body sensation many drinkers look for.
- Aftertaste: After each sip there is a lingering sweetness.
- Best for: everyday drinking without fuss. Suitable for newcomers as well as regular sheng drinkers.
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 brick 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.
