Mengku Rongshi is often known for its many famous sheng puerh blends made from Lincang region material. But their smaller selection of ripe puerh shows their mastery of blending and fermentation techniques -- just like this cake, which has been very well-regarded in the tea community.
This cake was blended with materials from the YongDe county in the northwest of Lincang region. This is a premium GongTing (or imperial) grade designation, which indicates only high quality tippy (bud-heavy) young leaf is used. An intensely rich shou with a powerful but clean woody, earthy base, roasted beans, and sweet toasted brioche. The age has resulted in a nice coherence of flavors, but the material remains strong and powerful.
It starts out immediately intense given the bud-heavy material. Steep gently with quick infusions at first, to make the most of this complex, evolving tea.
TASTE PROFILE
The initial steeps are powerful, with lots of fuzz from the tippy leaf. Less upfront sweetness than expected, flavors are roasted chestnut and cocoa nibs with a hint of citrus peel tartness. A camphorous, medicinal undertone emerges briefly, which will intensify with further aging. In mid to later steeps, a surprising roasted sugarcane sweetness abruptly comes to the fore alongside a delicious breadiness. Smooth, lubricative soup with a medium-short clean finish.
The medium fermentation results in a nuanced brew with complex woody tannins; which will age beautifully into a deep mahogany richness if you so wish.
