2023 Menghai First-Flush Golden Abundance Raw Puerh Tea Cake (357g)

Dry Leaf Appearance and Aroma:
The compressed cake displays a harmonious blend of silvery-white buds and olive-green leaves, tightly interlaced with visible downy fuzz (pekoe). Bringing your nose close reveals a gentle, inviting bouquet—fresh hay, spring meadow florals, and a whisper of raw honey.

Wet Leaf Appearance and Aroma:
After steeping, the leaves unfurl to reveal their full splendor: intact bud sets with supple, vibrant green-yellow leaves. The fragrance intensifies into a sweet, orchid-like floral perfume accented by notes of fresh-cut grass and a subtle honeyed warmth.

Liquor Color:
The tea produces a crystal-clear, luminous golden-yellow liquor with excellent transparency—a hallmark of high-quality first-flush Sheng Puerh.

Taste and Mouthfeel:
The first sip reveals a silky, smooth texture that glides across the palate with a pleasant, light viscosity. The flavor opens with bright vegetal sweetness reminiscent of sugar snap peas and green apple, followed by layers of delicate white floral notes (jasmine, honeysuckle) and orchard fruit undertones (apricot, pear). The tea is clean and balanced, with no harsh bitterness or astringency—only a gentle, pleasant tannic structure that hints at excellent aging potential. After sipping, one might notice that the mouth-watering sweetness of the hui gan is unusually assertive and quick.

Empty Cup Aroma (Kong Bei Xiang, 空杯香):
After drinking, the empty cup releases a lingering sweet floral fragrance with notes of warm honey and vanilla—a sign of premium raw material and expert processing.

Finish and Aftertaste (Hui Gan, 回甘): The complexity and lingering sweetness, often described as 'Hui Gan', is a hallmark of well-aged dry-stored Puerh. A long-lasting, refreshing sweet aftertaste blossoms from the throat and spreads throughout the mouth, creating a clean, uplifting sensation.

Body Sensation (Cha Qi, 茶气): This tea delivers an energizing yet gentle body sensation. The combination of chemicals like caffeine, epigallocatechin-3-gallate (EGCG), thousands of different microbial metabolites created during fermentation, and L-Theanine will all tend to have effects on the body and mind.

Key Sensory Highlights:

• Silky smooth mouthfeel with no harsh edges
• Clean, pure, and free of any off-flavors or storage odors
• Excellent durability: 12-15 quality infusions
• Pronounced hui gan (returning sweetness) with lasting floral finish

Recommended Brewing Method: Gongfu Style

Gongfu brewing is the preferred method for experiencing the full depth and evolution of this Sheng Puerh across multiple infusions.

What You Will Need:

• Gaiwan (盖碗) or Yixing clay teapot: 100-150ml capacity
• Tea: 6-8 grams (approximately 1 gram per 15ml of vessel capacity)
• Water: Filtered or spring water; avoid distilled or heavily chlorinated water
• Water Temperature: 90-95 degrees Celsius (195-205 degrees Fahrenheit)
• Tea pitcher (Gong Dao Bei, 公道杯) and tasting cups

Step-by-Step Instructions:

1. Preheat your vessel: Rinse your gaiwan or teapot with hot water to warm the clay or porcelain, then discard the water.
2. Measure and add tea: Using a tea pick or knife, gently pry 6-8 grams of tea from the cake. Place the leaves into your preheated vessel.
3. Rinse the tea (Xi Cha, 洗茶): Pour hot water over the leaves just to cover them, then immediately discard this rinse. Allow the wet leaves to rest for 30 seconds before proceeding.
4. First infusion: Fill the vessel with 90-95 degree Celsius water. Steep for approximately 10-15 seconds.
5. Subsequent infusions: Gradually increase steeping time by 5-10 seconds with each round. This tea offers excellent durability; expect 12-15 quality infusions, each revealing new dimensions of flavor.
6. Adjust to taste: If the tea tastes too light, steep longer or add more leaf. If too strong, reduce steeping time or use less leaf.

Alternative Method: Western Style

If you prefer a simpler approach:

• Use 3-4 grams of tea per 250ml (8 oz) of water
• Steep for 2-3 minutes
• The tea can be re-steeped 3-4 times using this method

Pro Tips:

• For a sweeter, smoother cup, use water at 90 degrees Celsius
• For a bolder, more aromatic cup, use water at 95 degrees Celsius
• Allow time between sessions for the tea to rest and rehydrate naturally

Storage Recommendations:

To preserve quality and promote healthy aging:

• Environment: Store in a clean, dry, well-ventilated space away from direct sunlight. A dedicated tea cabinet, bookshelf, or storage box works well.
• Temperature: Maintain a stable temperature between 20-28 degrees Celsius (68-82 degrees Fahrenheit). Avoid locations with dramatic temperature swings.
• Humidity: Usually keep it at 70-75% for active aging. For preservation with slower transformation, 60-70% relative humidity is suitable. In very dry climates, consider using a "pumidor" (humidity-controlled storage container) with Boveda packs or similar humidity regulation.
• Odor Isolation: Puerh readily absorbs ambient odors. Store separately from heavily scented teas.
• Air Circulation: Do not seal the tea in airtight containers if you want it to age. The cake needs minimal air exchange for healthy transformation. Keep it in its original paper wrapper and store in a breathable cardboard box or ceramic jar with a loose lid.
• Separation: If storing multiple teas, keep Sheng and Shou puerh separate, and consider grouping teas with similar profiles to prevent aroma contamination.

By following these guidelines, your 2023 Menghai Golden Abundance will mature gracefully, rewarding you with ever-deepening complexity and the prized Chen Xiang (陈香, aged aroma) as the years pass.

Young Sheng—vibrant and fresh; ideal for both immediate enjoyment and long-term aging

Raw pu-erh dates back to the Tang dynasty and ages naturally over many years, developing complex flavors that range from floral to fruity to woody. This traditional tea can continue to mature for 40-60 years, changing character throughout its lifespan.