Search Site

Mengku 2012 Silver Buds

This cake was produced by our talented Lincang friend Mr. Chao, who produces cakes under his own label - "Bo Yi" 搏易. He showed us around Mengku in Spring 2012 and made this cake at his family's workshop. The maocha was hand picked from 100+ year old Mengku tea trees, hand processed, and stone pressed. The tea has an aroma of honey, brown sugar and brown rice. A pleasant chaqi focuses on the chest and clavicle, with a lingering sweetness on the tongue complemented by slight kuwei around the throat. This tea is superb to drink now, with only slight astringency. It also has great endurance, with amber honey liquor lasting up to 15 steeps. The wrapper design is by Tea Urchin's illustrator, Yue Chen.

* Required Fields

$52.00
Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Add boiling hot water. This tea can be re-infused up to 15 times.

Mengku 2012 Silver Buds

More Views

















Customer Reviews

Not too aromatic, but enjoyable

Review by Nico (from bartending.ch)
Taste quite tame, but long lasting. Little tobacco, resinous young wood, cherry pits. Good astringency and sweetness. (Posted on 1/10/16)

Through and through, balanced and all around good quality.

Review by LouPepe
8-10 grams into 100 ml gaiwan.

Steep times (seconds)- 4, 8, 8, 10, 10, 14, 18, 24... Water at 200 degrees Fahrenheit.

A well balanced Sheng sporting plenty of sweetness with easily controlled bitterness (short infusion times). Strong lingering aftertaste with huge warmth that builds in the chest. Unlike some that hit the stomach area this one is felt up top with a perky yet airy energy.

Notes of hay, honeyed apple, and noble hops. The quality is there, and at close to 3 years old this is a very approachable young Sheng. (Posted on 3/13/15)

quite a solid tea

Review by erichbenoit
This is a very enjoyable tea, with a wonderful mouth feel. The qi is light, elegant, and sinks nicely into the chest. The profile across the multiple steeps is engaging and variable. Recommended.
(Posted on 1/6/13)