{"product_id":"2007-dayi-meng-hai-zhi-chun-spring-of-menghai-cake-357g-puerh-sheng-cha-raw-tea","title":"2007 DaYi \"Meng Hai Zhi Chun\" (Spring of Menghai ) Cake 357g Puerh Sheng Cha Raw Tea","description":"\u003cp\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom 2007, DaYi \"Meng Hai Zhi Chun\" (Spring of Meng Hai): sheng (raw) puerh pressed into a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2007 · Sheng (raw) puerh · 357g cake · early-spring leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e Tightly pressed, it comes as a 357g cake. The leaf itself shows visible buds and large, robust leaves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a bright, yellow liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens fresh and pure from the first steep. As it opens up, the taste turns rich.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e An older sheng like this may feel softer and rounder in the mouth than a young one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish should bring a little returning sweetness (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a novice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — sheng puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo 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.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":68220730278123,"sku":"eid1792584869618","price":4.07,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":68220730310891,"sku":"rcr1792584869619","price":6.29,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":68220730343659,"sku":"xpl1792584869620","price":12.05,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":68220730376427,"sku":"skg1792584869621","price":17.15,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":68220730409195,"sku":"phl1792584869622","price":34.02,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":68220730441963,"sku":"xul1792584869623","price":277.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/7554\/1483\/files\/2007-dayi-meng-hai-zhi-chun-spring-of-menghai-cake-357g-puerh-sheng-cha-raw-tea_1.jpg?v=1792584876","url":"https:\/\/cladcoboutique.shop\/products\/2007-dayi-meng-hai-zhi-chun-spring-of-menghai-cake-357g-puerh-sheng-cha-raw-tea","provider":"My Store","version":"1.0","type":"link"}