Drinking mountain- six Mengku teas

One of the ways how to learn a bit more about particular kind of tea, style or tea region is to stock your tea cabinet with it and then...drink it.

Mengku is still kind of mystery to me. Almost all what reach my cup so far have aroused kind of ambivalent feelings. To put it into words I would say "I like it, but I really do not know why, there is not much to like but I do and I want more" To break this down, I decided to go through six Mengku teas in, let say, competition way. No so much in order to label winners and losers. Side by side testing helps me to understand differences and resemblances, Plus, it is always real fun: Sitting, sipping here and there, sniffing for hours - enjoying time devoted only to myself.

Plus it is sunny day, so lets spend it with tea outside!

There are more ways how to taste-compare more teas in line. I prefer to use small shiboridashis with matching cup. It alows me to make several brews of several teas at once. It can also go as close to "gong fu" as possible. And, with some imagination, you can know how each tea will perform in teapot during more serious tea session.

All teas I have here are (according to labels ) from 2006, just one 2005. That is good. To avoid mind-lost, I cut the "competition" in two parts followed by finale. Round number one with three teas from Scott's YS and round number two with 2005 Shuangjiang from TwoDog (the cake was around 70$, sold out few months back), over-famous BingDao from Peter of Pu-ehr.sk  (sold out as well. Can you imagine that this cake was around 40$ just 3-4 years back? There is not reasonable exuse for me why I did not buy few tongs back then) and DaXueShan from legendary EOT.

Are you ready for the round one? 

We can put aside names, I think it does not say much to us. Wild Arbor King brick, Wild Arbor King cake (both from BingDao area), Big Snow Mountain Wild...Honestly all that sound to me too good to be 100% truth. Especially if we know that Shuanjiang is tea factory with huge (I heard hundreds of tons) production for each release. It does not mean just that Wild King will have just a part of "wild king" leaves in it, but also that sample does not say much. If my 20g of tea is smoky-bitter it does not mean that ten tons down the road it will be also smoky-bitter. That been said, my "competition" is really more about learning of what Mengku is then looking for the best tea.

I can say I like all three samples. Just by dry leaves the "wild king cake" wins, more hairy, unbroken leaves with nice smell. From the first brew, it is clear that teas are really siblings. The "wild king brick" and "wild king cake" should made of the same batch of leaves. Maybe. But the brick is pine-smoky and I am still not sure if I like it. The cake have also more distinct taste. Big Snow Mountain (DaXueShan) performed as more subtle, lighter tea then those "kings". All three have trace of pleasant bitterness. And even if I would read their story on YS site, I would label them as "nice dry stored"

After 8-9 years, leaves are still pretty green.

Would you like to hear a verdict or recommendation? Then if you are after mouthfeel and you do not mind light smokiness, then go for brick (it is also cheapest one) If you are after taste and looking for bitterness, go for "Wild King Cake" That would be my choice. If you like lighter, fragrant teas, then give a try to Big Snow Mountain. To this one, I will definitely give it a try in stronger leaves-water ratio! But for now, tamtadada, "2006 Mengku Wild Arbor King Raw Pu-ehr tea cake go to finale!

Second Round!

Teas in the second round are not so similar to each other. Also I have whole cake of 2005 Shuanjiang and Puehr.sk BingDao so I know them pretty well. The EOT DaXuaShan leaves are from 2006 but were pressed in to cakes in 2013. I know that is does not say much (ok, it actually says nothing) but here you can see leaves from the second round of my competition:

Like in first round, I like all three teas. 2005 from White2Tea is much more aged, it was definetely in wetter/hotter place for some time. It is less complicated, I like such teas for everyday drinking. distinct but not easy to go wrong. BingDao is again more striking than DaXuaShan. This BingDao is actually quite close to what I remembered from YS cake. But this time DaXueShan is very clean, and have very nice "fresh mountain water" effect in mouth. I love it, love its clean energy. Generally, these three teas are more appealing, maybe because they are not so similar to each other. But truth is that you would as me "you can have tong of one of them, which do you want" it would be much more difficult to choose. Please, tong of each!! But for now, tamtadadadada, 2006 BingDao Puehr.sk go to final match with the winner of the first round. (dont say it anyone, but I really want to see if they are some similar as my notes says)

For second round, I moved inside....

Testing these teas, I was also testing new Mirka's stove 

The difference in colors of this first brew is quite real. The top one is 2005 Shuanjiang 

Final Round!


I have to admit that when I put 3g of those teas next to each other, they are so similar that I almost lost the track which one is which. 

But first brew and all is clear. Taste is very close. BingDao is finer, "Wild King" more robust. This time I make it stronger with longer steepings. Now I understand the claim on YS site that these teas are sold as fake LBZ. Bitterness and power is there. BingDao from Pu-erh.sk is cleaner, finer tea. Wild King over-role in strength and taste-power. I like this but there is also something a bit harsh. I will probably go for a cake, just to see how this will go in few years.

Being tea-drunk while writing these lines, tamtadadadadada, the BingDao is winner here. Smooth, easy for stomach, pleasant for throat but still mysterious and complicated enough to be called shallow.
After today, I know a bit more about what Mengku tea means. But I also know that there are other shade of this region and I look forward to meet them in my cup. Anytime...

Thank you for reading!

Wake up, wake up, wake up!

This is wake up call. It is not addressed to you dears, but this blog was asleep for far too long. And what can be better for waking up then few cups of upright, good sheng!

Autumn is here...

I would like to share with you the newest addition to my pu-collection, tea which I am particularly happy about. It is 1 kg of tea leaves pressed to impressive brick. Yes, 1 kg brick. One thousand grams means also at least one hundred and fifty tea sessions together. 150 tea sessions in front of us! Lets start.

Brick by brick, 1000g of tea next to 100g of tea

Silent Mountain or White Whale, ambient or jazzy, I take them both. 

At first, good friend Tomaš gave me a piece of this brick with his personal label "The Silent Mountain". He added "You might like this. It is from Mengku area and if this is not from wild threes then I do not what is" He was right, I like it. I have to actually admit, it was love at first sip. Pressed in 2006 it is far to be mature, but already far to be called young. Even some time lived in humid Guangzhou does not left much in it, it is clean and bright. When Tomaš told me that he have few of those bricks left for sale, I did not think twice. Now, it is heaviest brick in my tea cabinet.

What to say, what is so special about it for me. It is both light and heavy. In some aspects sweat like some heichas are, but with undisguised power of old yunnan trees. At first, you would not say that it is "punchy" sheng. But with every cup, its vibrant energy is more and more obvious. It is slowly spreading from throat to the whole body, stopping in palms which starts to sweat. Flying mind slowly ease off, becoming quiet. Beautiful.

One of the firsts infusions. Is it just me or it looks silky even on picture?

It is different from most of puehr cha I know. The difference which is obvious on your tongue but how to describe it? I can give a try: Most of puehr cha (of similar age/area) I know can be in taste and fragrance describe as "apricots with flowers around" And this is, well, more like "molasses with blackcurrant fragrance" Ye, it is a bit really clumsy description. I have had just few teas with this character. From what is online on the market I know just about two teas like this. This strapping brick- about availability and price you have to ask Tomaš (his page is still just in Czech but feel free to ask there). Second tea, which I had sample some months ago, is this cake from EoT. This cake is rather costly but try at least a sample, it is absolutely beautiful. I will have to order at least sample of it too, I would like to see those two teas next to each other.

I love this new Mirka's brazier, which I "have to" test. Simple, quiet and working well. 

I hope, we successfully woke this blog up, I look forward to the rest of those one-hundred-and-fifty  tea moments with this tea. And I belive that there will be a chance to share it at live with some you,

 Now small lure for the next time:

Four teapots made from clay which I brought from Sun Moon Lake, back with my from my Taiwan travels. They are going to meet fire this weekend. Exiting.

Thank you for reading!

Tea riddle...

Early morning, spring in the air

I was drinking a very nice tea these days. It rarely happens to me that I prepare the same leaves for several times in line. I enjoy it so much that the competitive part of my brain would like to call it "the best sheng of 2013 I have tried so far" Its name and origin lets be hidden for a while. I am going to send 10g of it to the first one who will find out about which tea I am talking here. Just guess and post it to the comments section. Your clue let's be the music below...

Thank you for reading! (...and also for listening and the guessing this time)

Bulang brotherly competition

When I am drinking tea I am usually far from referee's state of mind. I do not drink tea to find the best one but rather try to cultivate myself through the leaf. In this spirit, side by side testing here is not about looking for the winner in intransigent fight. I like how it force my senses to be focused. It is like sitting in dark forest, listening to all sounds around, trying to softly emphatize to all those stories out there. But here it is not about hearing. Taste, smell, feelings in our mouth, throat and our body are things which count.

Three samples from Bulang villages were gifted by friend Peter of Pu-erh.sk. I did not remember with what storie were those leaves given to me. And I think this is for best.

Three bags with nice chunk of cake in each. Ji Liang, Man Nui and Man Xin Long are names of villages as I read them out. All with 2013 label. I thought that it would be interesting to take pictures of each, wet leaves, first brew, second brew...till left over leaves. But during the session I have realized how pointless it would be. Leaves are very similar, brews with slight variations, even if I have them in front of me live I can not tell which one is which and why. Differences are there but impossible to take a snap of.

Leaves are grey green, in all three cases with hairy silver leaves mixed with dark green ones. Leaves are rather big, with maybe just one piece of stem for 10g of tea. All three samples looks clean and smell as fresh sheng from south west of Xishuanbanna. Heavier tones of citrus fruits, flowers and even chocolate.

After rinse, I spent quite a while with smelling, nose deep in my small shiboridashes. Man Xin Long was the strongest, heaviest in this point. Even after this "smell chapter" I knew: Three times 3,5g of such leaves will be quite an experience, especially for my morning empty stomach. But there is no way back now!

After first two brews I made some notes and all further cups just confirm those findings. All three teas share basic characteristic of good forest Bulang. Pungent smells, strength, bitterness. It starts shortly in second brew and keep going much longer then one morning driker can take. Brews of of Man Xin Long was darker whole time, strongest guy. Ji Liang shows what I appreciate most: purity and sparkle like feeling in mouth. Just Man Nui was a little bit watery. Maybe without side by side comparison I would not notice. But with the same amount of leaves, brewing method and time, brew look a bit cloudy and taste was a bit watery (when bitter and strong). I would be curious to hear what makes that difference. Less sun during withering, bad weather?

After maybe six infusion (3*6=18 cups of strong bulang leaves, don't do it on empty stomach!) I give it a brake, return to my tea table in late afternoon. One warm up/wake up brew and teas give another four, five rounds. It was still good! I decided to visit Pue-hr.sk eshop to check prices, availability or any other informations. But unfortunately, any of those teas are there. Writing directly to Peter, I got quick answer. And pretty interesting. All those teas come from last year spring trip to Bulang, where Peter met with TwoDog of White2Tea (If the Bulang material in that "New Amerykah" cake is as good as those samples, I have to try it!) and Eugene of TeaUrchin. They pick some moacha which they like and TwoDog had let press some cakes, just for themselves. Reading this answer I have recalled one very interesting Eugene's blog post from last spring. Enjoy the reading, down the article you can find more of the story. And stealing Eugene's picture, here they are: Three Tea Musketeers.

Tea connects people, that is (among others) what I love about that plant.
At the end, lets play some music...When I was about to be slowly defeated by power of those teas, my thoughts were: It is killing me, but It is killing me softly.

Thank you for reading!

Two teas from late 90'- Red Mark and Fuhai

 There is so many teas I would be happy to share with you. Not only to write here about my experiences, but rather to prepare water and steep leaves for you. Light charcoal, clean cups, pick up some leaves from my new cabinet. Sit down please, and have a cup of tea.

If you can listen to music when you read this, you can try put on this version of Sting's Shape of my heart.  I like it.

▶ ReMuse: Shape of my heart - YouTube

Yesterday, my morning was about sheng puehr cha from 1997, today then from 1998. I am not drinking them in line to make a competion. I just celebrate and enjoy days after our last firing of this year. When it comes to celebration, then aged tea is more then welcome here.

Two cakes were made under big factories some sixteen years ago...

First sample, the 1997 Big Red Mark, I have bought at Chawangshop, second then, The 1998 Fuhai, from TeaUrchin. 

Both teas have several similarities, like faces of two guys from far away country. They can look the same at first. Not just that they are both almost of the same age and similar in pricing (in both cases is close to 170$). They were also stored in humid areas, both in warehouses. Leaves of both cakes will be probably mixtures from different places and qualities. And I can tell, it was joy to drink both of them.

Big Red Mark 97

Fuhai 98

Big Red Mark is the calmer brother here. It starts with lighter smell of dry leaves and ends with more settled qi performance at the end. Even when I was not drinking those tea side by side, slight but, clear differences were obvious. The Red mark is more "done". Forest aroma of wet leaves, resin and woody aftertaste with some nice bitterness from second to fourth infusion. Many brews, patient leaves. Meditative and medicinal tea. For those who look for colorful fragrances it might be letdown. Not for me.

I dont know were the purchasing officers from newly seperated Fuhai factory spent their 1998 spring. But I would guess: leaves for this cake grown in Yiwu. This tea is stronger, more distinct. Forest honey and heavier colored flowers go though my nose, my mouth, my throat and become part of me. Energy is vibrant, and the tea shows live and still a bit of rush. There is still some spece to grow, to age.

When I can not advice to buy any of those cakes blindly, I would recomment to sample them when you get a chance. Those are good examples of wet stored, aged teas, without moldy/muddy look, smell or taste. When 170$ can sound like expensive, it is (unfortunatelly) not over the roof these days. One way or another, if one like age puehr, it is easier to seek for teas with some age and quality then to dream about aging fresh cakes on our own. It is fun too, I still put aside some fresh leaves every year, but we have to admit...there is too much but and maybes.

spent leaves from 1997

spent leaves from 1998

Thank you for reading!

Loosening of toucha

You probably know the situation. You buy a toucha so well pressed, that to get a few leaves from it, in anyhow elegant way, is almost impossible. Even when one knows what is doing with his/her pu-needle, leaves of such toucha are broken at least. With few grams of broken tea leaves you can get few grams of tea dust. Is there a solution?

Few years back, I was going through Houde's eshop and found a few interesting information at his blog as well as in the "f.a.q" section. One of those was this:

   There are two ways to loosen a compressed Pu-erh (cake, brick, mushroom, or toucha):
1. Brutal-force way! Use hammer, knife, chisel or whatever your landscaping tools (kidding, of coz) to chip or knock down enough amount for brewing.
2. Steaming method: This is a much more civilized version. Several advantages from this method:

a. The loosened leaves will retain more complete and original shape than the brutal force way.
b. If you are like me, it is fun to get your hands "tea-y"!
c. It becomes more convenient to have all the loose tea than having to find your hammer everytime you try ot enjoy.

We use the following pictures to illustrate how we do the steaming to loosen two 2004 Jia Ji XiaGuan Toucha.
Step 1: Find a wok and a bamboo steamer (or whatever have similar functions). Put a bowl of water into the wok. Then put the two toucha onto the steamer.


Step 2: Turn on the heat and cover the steamer. Your pu-erh is now enjoying some steamy Sauna! Steam for around 3 mins. The time is only experimental; different cakes or bricks may requires different steaming time.


Step 3: See... after 3 mins Sauna, the toucha are looking very "relaxed"!


Step 4: Now is the most FUN part! Use your mighty hands to gently loosen the toucha and try NOT to cook your fingers! They can be very hot. The toucha now is soft and flexible, as you can see how I "bend" one of them.


Final: Now, you have a pile of good loose Pu-erh for easy enjoyment : ) However, newly steamed pu-erh need to be dried for about 2 hours (more is better) before you put them into containers. Just let them dry in an open and dry place without direct sunlight. Otherwise, those nutritious leaves will invite some fungus to grow on them very quickly.


You can make a brew of the loose Pu-erh tea just like ... yea, a loose tea. Try this! I am sure you will love the extra connection you build between your pu-erhs and you.

Do you know someone who do it this way or who, at least, tried it? I did not heard about it before and I was sure: I have to try it one day. And that time come last February. It was weekend with many tea friends around, we were testing teas and having great time when this "loosening technique" pop up. Lets do it! I was a bit sceptical/afraid about the result. So I pick one not very special toucha from Dayi, found clean stainless pot, stainless sieve for cooking dumplings and turn of a cooker....

 In two minutes we got very furry chunk of tea. Leaves were quite easy to seperate, a bit wet from outside and still a bit hard in the middle of the nest. To dry out, I put that  toucha  loose leave tea on our heating and later on even to oven. Not to cook, just to warm and dry it out.

Next day I could put it in this jar...I was quite curious to see if it will get any worst. And it is not. Now after several months, it is still that mediocre tea as I remember it. :) I would not do it or recommend it to do it with tea which we would like to age. The heat from steam is not going to make any good to living nature of the tea and it may slow or even stop the aging. But if you have a tea you would like to drink soon then you can give it a try. You can get very nice loose tea instead of broken, dusty mixture. For sure, you might want to try it first on something less expensive than 80' Xiaguan products, as I did. Who can find this helpful are those who serve toucha (or other strongly pressed teas) on daily basic. One just open a jar and scoop up few grams of leaves- I can imagine that for a tearoom or a teashop,  it can be pretty convenient.

 For my daily tea live, I still prefer gentle work of puehr needle to this sauna style. On other hand an experiment and experience is always more valuable than reading and thinking about it. I am glad we have tried it.

Thank you for reading!