2019 Mengku TeaSoul Altın Ödülü Sheng Pu-erh | 42 Tek Kişilik Madeni Para

• Tea Type: Sheng Pu-erh (Raw Pu-erh / 生普洱茶)
• Product Line: TeaSoul (茶魂) — Mengku Tea Factory's flagship award-winning formulation, produced continuously since 2009
• Pressing Year: 2021
• Harvest Year: 2019 Spring Tea
• Raw Material Age: 1–2 year aged maocha (晒青毛茶, sun-dried raw tea) before pressing
• Origin: Mengku Region, Lincang Prefecture, Yunnan Province — recognized as the birthplace of the world's large-leaf tea varietals (大叶种茶源之地)
• Cultivar: Mengku Dayezhong (勐库大叶种) — the legendary broad-leaf varietal that defines Yunnan Pu-erh character
• Picking Standard: Hand-selected one-bud-two-leaf spring flush; only "essence portions" (菁华之采) from top-grade lots qualify for TeaSoul designation
• Processing: Traditional sun-dried green tea method (晒青茶, shaiging cha); expert compression optimized for long-term aging structure
• Factory: Mengku Rongshi Tea Factory (勐库戎氏茶厂) — established Pu-erh producer with decades of regional expertise
• Format: Single-serving coin tea (小沱茶, xiao tuo cha style) — individually wrapped for freshness, convenience, and flexible aging strategies
• Portion Size: 4g per coin (ideal for 100–150ml gaiwan or brewing vessel)
• Package Contents: 42 individually wrapped coins; 168g total net weight
• Maturity Stage: Young-to-Mid Sheng (3–5 years post-pressing) — transitioning from bright, floral youth into emerging complexity and smoothness
• Storage History: Premium dry storage maintained continuously in climate-controlled Kunming and Xi'an warehouses since 2021 pressing
• Storage Character: Clean, odor-free, no humidity damage — pure dry-storage transformation pathway
• Current Drinkability: Excellent — smooth, fragrant, zero harshness; immediately enjoyable without further aging
• Aging Potential: Elite — Mengku large-leaf genetics combined with expert formulation and dry-storage foundation provide a 15–25 year transformation runway
• Awards: 2011 Yuncha Cup Gold Award (Sheng Pu-erh Category) — nationally recognized quality benchmark

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. The classic TeaSoul "enveloping fragrance" (馥郁花蜜香, fu yu hua mi xiang) fills the room.

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. With continued steeping, the color deepens toward rich amber-gold.

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. Expect gentle warmth spreading through the chest, enhanced mental clarity, focused alertness, and a comfortable, harmonious presence. 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.

Q: What flavor profile can I expect from this tea?

A: TeaSoul delivers a flavor experience that Western palates will find immediately appealing. Imagine the sweetness of honeydew melon and white peach, layered with the floral brightness of acacia honey and wildflower nectar. As you continue steeping, warmer notes emerge: roasted chestnut, fresh bamboo shoots, and a clean mineral quality like spring water over river stones. The texture is remarkably silky—comparable to the smooth, creamy mouthfeel of a well-made oat milk or rice porridge. The finish is where TeaSoul truly excels: a "sweet return" (huigan) floods your mouth with sugar-like sweetness that persists for fifteen minutes or longer, accompanied by gentle salivation that keeps your palate refreshed. There is no bitterness, no harsh astringency, no unpleasant aftertaste—just clean, layered sweetness that evolves beautifully across ten or more infusions.

Q: This tea is 3–5 years old. Is it ready to drink now, or should I age it longer?

A: This is one of TeaSoul's greatest strengths: it excels at both. Right now, at 3–5 years post-pressing, these coins occupy a "transitional sweet spot"—past the raw, astringent harshness of brand-new Sheng, but still vibrant and energetic with prominent floral honey character. You can absolutely enjoy them immediately; the experience is smooth, fragrant, and deeply satisfying. However, TeaSoul's elite aging potential means these coins will continue transforming for another 15–20 years. The floral honey notes will deepen into honeyed stone fruit (apricot, persimmon), aged orchid complexity, and woody elegance. We recommend a dual strategy: drink some coins now to appreciate the current profile, while setting others aside for 5, 10, or 15 years. Because each coin is individually wrapped, you can create your own comparative tasting library without committing an entire cake to a single storage experiment.

Q: What is "chaqi" and will I feel it with this tea?

A: Chaqi (茶气) translates literally as "tea energy" and refers to the physical sensations a tea produces beyond taste and aroma. Different teas produce different chaqi: some are deeply relaxing, others stimulating, and some barely perceptible. TeaSoul produces what experienced tea drinkers describe as "transparent body feeling"—a clean, clear energy that feels uplifting rather than heavy. You may notice gentle warmth spreading through your chest, enhanced mental focus and clarity, calm alertness without jitteriness, and an overall sense of comfortable well-being. Chaqi sensitivity varies between individuals; some people feel it strongly from the first session, while others develop awareness over time. TeaSoul's refined, harmonious chaqi makes it an excellent tea for both meditation and productive work—energizing enough to sharpen focus, gentle enough to maintain tranquility.

Q: Why choose coin format instead of a traditional Pu-erh cake?

A: Traditional 357g or 500g Pu-erh cakes offer excellent value and impressive presence, but they require tools to break apart, skill to portion consistently, and commitment to a single storage strategy. TeaSoul coins solve these challenges without sacrificing quality. Each 4g coin contains the identical award-winning blend used in TeaSoul's famous large cakes—same cultivar, same processing, same formulation. The differences are pure convenience: no breaking required (the coin unfurls perfectly in hot water), no weighing needed (4g is ideal for a standard gaiwan), no waste from shattered leaves, and maximum flexibility for aging experiments. You can store different coins under different conditions, gift portions to friends without breaking a cake, travel with perfectly portioned tea, and sample your aging progress without disturbing your main collection. For collectors who want large cakes for long-term investment and coins for daily drinking and experimentation, the two formats complement each other perfectly.

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. Watch the coin begin to unfurl—a beautiful sight.
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

Storage Recommendations

Individual Coin Advantages:

Each TeaSoul coin is separately wrapped, providing natural protection against odor absorption while allowing the micro-oxidation necessary for Pu-erh aging. This format enables flexible storage strategies impossible with whole cakes: store some coins for immediate drinking, age others for 5 years, and reserve a portion for 15-year transformation experiments.

Ideal Storage Environment:

• Temperature: 15–21°C (60–70°F) — stable conditions preferred over fluctuating extremes
• Humidity: 50–65% relative humidity — sufficient moisture for transformation without mold risk
• Light: Store in darkness or low-light conditions; direct sunlight degrades tea over time
• Odor: Keep away from strong-smelling substances (spices, perfumes, cleaning products); tea absorbs ambient aromas
• Airflow: Moderate ventilation prevents musty conditions while maintaining humidity

Maintaining Dry-Storage Character:

This TeaSoul has been professionally stored in premium Kunming and Xi'an dry-storage facilities since pressing. To continue this clean transformation pathway:

• Keep original wrappers intact (they allow controlled air exchange while protecting against contamination)
• Avoid humid environments that could introduce "wet storage" characteristics
• Do not store in sealed airtight containers; Pu-erh requires some air exchange
• Consider dedicated Pu-erh storage containers (clay, bamboo, or cardboard) if storing long-term

Suggested Aging Strategy:

1. Immediate Enjoyment (10–15 coins): Keep in an easily accessible container for regular drinking sessions. Enjoy TeaSoul's current floral honey profile.
2. Medium-Term Aging, 5–7 years (15 coins): Store separately in stable conditions. Begin sampling around 2028–2030 to track transformation into honeyed stone fruit complexity.
3. Long-Term Aging, 10–15 years (remaining coins): Reserve in dedicated storage. Sample periodically starting 2031; experience peak transformation through 2036–2040.

By distributing your coins across different timelines, you create a personal tasting library that documents TeaSoul's evolution—and your own journey as a Pu-erh enthusiast.