2019 Mengku TeaSoul Gold Award Sheng Pu-erh | 42 Single-Serve Coins

Dry Leaf Appearance and Aroma

The compressed coins display tightly woven, dark olive-green leaves flecked with silvery buds—evidence of careful one-bud-two-leaf selection. Upon unwrapping, an immediate fragrance rises: honeyed sweetness layered over fresh hay and a whisper of citrus zest. The dry aroma signals the floral honey character that defines TeaSoul's identity.

Wet Leaf Appearance and Aroma

After brewing, the coin unfurls into whole, intact leaves displaying remarkable integrity—a sign of gentle processing and premium material. The wet leaf fragrance intensifies dramatically: concentrated acacia blossom, wildflower nectar, and a creamy undertone reminiscent of sweet butter.

Liquor Color

Brilliant golden-yellow with crystal clarity (金黄剔透, jin huang ti tou). The liquor possesses an oil-rich sheen that catches light beautifully, indicating substantial dissolved compounds and full-bodied character.

Mouthfeel and Texture

The hallmark of TeaSoul: impossibly silky smoothness described in Chinese as "糯滑" (nuo hua)—the creamy, velvety texture of well-cooked rice porridge. The liquor feels full-bodied and oil-rich (汤感饱满油润) without heaviness. No throat scrape, no tongue-locking astringency—just soft, delicate passage that coats the palate like liquid silk.

Flavor Profile

• Opening Notes: Honeydew melon, white peach, rock sugar sweetness, acacia honey
• Mid-Palate: Roasted chestnut warmth, fresh bamboo brightness, clean mineral water clarity
• Character: Strong, concentrated, sweet, and refreshing (滋味浓强甘爽) with rich layering that reveals new dimensions across multiple infusions
• Overall Impression: A harmonious balance of floral sweetness and gentle vegetal depth, unified by TeaSoul's signature "tea harmonizing with tea" blending philosophy

Empty Cup Aroma (Gua Bei Xiang)

After emptying your cup, lift it to your nose: the residual warmth releases waves of honeysuckle, dried apricot, and sweet cream. This lingering cup fragrance persists for several minutes—a testament to the tea's aromatic density and quality material selection.

Finish (Huigan and Shengjin)

TeaSoul delivers one of the most impressive finishes in young Sheng Pu-erh:

• Rapid Salivation (生津迅猛, shengjin xunmeng): Saliva production begins almost immediately upon swallowing
• Lasting Sweet Return (回甘持久, huigan chijiu): Sweetness floods the mouth and persists for 15 minutes or longer
• Throat Sensation (喉韵, houyin): Warm, moistening, utterly comfortable—no dryness or constriction
• Lingering Fragrance (唇齿留香, chunchi liuxiang): The honey-floral aroma continues between lips and teeth long after the last sip

Body Sensation (Chaqi / 茶气)

TeaSoul produces what Chinese tea masters describe as "transparent body feeling" (体感通透)—a clean, uplifting energy rather than heavy sedation. The chaqi is refined rather than aggressive: energizing yet calming, present yet unobtrusive.

Brewing Endurance

Exceptional longevity (耐泡度高): TeaSoul coins easily deliver 10 or more quality infusions. Remarkably, the honey aroma remains prominent even in mid-to-late steeps (中后段依然蜜香显著绵长), a characteristic that distinguishes TeaSoul from lesser Sheng Pu-erh. Extended steeping beyond the tenth infusion yields sweet, mellow liquor with gentle woody notes.

Recommended Brewing Method: Gaiwan or Small Teapot (Gongfu Style)

Equipment:

• Porcelain or clay gaiwan, 100–150ml capacity (a Yixing clay teapot also works well)
• Fairness pitcher (gongdao bei / 公道杯)
• Tasting cups
• Freshly boiled water, 95–100°C (203–212°F)
• One TeaSoul coin (4g)

Water-to-Leaf Ratio:

• Standard brew: 1 coin per 100–150ml vessel (built-in perfect ratio)
• Stronger brew: 1 coin per 80–100ml
• Lighter or shared session: 1 coin per 150–200ml

Brewing Steps:

1. Preheat your vessel: Pour hot water into your gaiwan, swirl to warm all surfaces, then discard.
2. Add the coin: Place one unwrapped TeaSoul coin into your preheated gaiwan. Do not break it apart—the compressed coin will unfurl naturally during brewing.
3. Rinse (awakening steep): Pour freshly boiled water over the coin, let sit for 30 seconds, then discard this liquid. This rinse awakens the compressed leaves, washes away any surface dust, and prepares the tea for full extraction.
4. First through third infusions: Pour water in a steady stream, steep for 10–15 seconds, then decant completely into your pitcher. These early steeps capture peak floral honey fragrance and bright, sweet flavor.
5. Fourth through sixth infusions: Extend steeping time to 20–30 seconds. Sweetness intensifies, body becomes richer, and throat sensation deepens.
6. Seventh through tenth infusions: Steep for 40–60 seconds. TeaSoul demonstrates remarkable longevity here—the honey aroma persists, and the liquor maintains substantial body.
7. Extended steeps (beyond tenth infusion): For the final steeps, extend to 2–3 minutes. The liquor becomes lighter but remains sweet and mellow, with pleasant woody undertones emerging.

Brewing Tips:

• No breaking required: The whole coin unfurls perfectly in hot water, releasing flavor evenly across multiple infusions.
• Consistent results: The 4g portion eliminates guesswork and ensures repeatable brewing every session.
• Adjust to taste: If early infusions feel too light, extend steeping time by 5 seconds. If too strong, reduce slightly or add more water.
• Water quality matters: Use filtered or spring water with neutral pH for best results. Heavily chlorinated or mineral-heavy water can mask TeaSoul's delicate aromatics.

Alternative Brewing Method: Large Vessel or Mug

For casual drinking when gongfu equipment is unavailable:

• Use one coin per 300–400ml of hot water
• Steep for 3–5 minutes
• Strain or remove the coin after desired strength is reached
• The coin can be resteeped 2–3 times using this method