This is the first year of production for the Mu Shu Cha and this premium cake is now seen as a classic production from the Shuangjiang Mengku Tea Co. Early spring material from the Shuangjiang region in the county of Lincang. Stone pressed – a mix of many whole leaves with stems and pieces. The tea liquor is a rich deep golden color and the early infusions are very aromatic, pungent and slightly astringent, with a mature sweetness. Strong aftertaste and thick mouthfeel. The tea becomes a bit creamy and fruity in later infusions and rather full in the mouth with a thickness that stays long on the tongue. 2005 was a particularly good production year for S.Mengku and many of these teas have become highly regarded mid-age shengs. The prices are very fair given the quality of the material and the age. This tea sells for $72 (500g = $0.14/g) and last year I purchased the 2005 DaXueShan (Big Snow Mtn.) from White2Tea for $60 (357g = $0.17/g). Two very good semi-aged teas. If you happen to run across either at a good price, definitely worthy of consideration.

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
DharmaTea

Funny, I had this in my cart overnight and it was gone when I went to buy it the next day. Good score.

igo_cha

Managed to grab one of the last two.

tanluwils

I have the 2006 version of this guy which seems to be expertly aged. It’s much fruiter than I expected. It seems there aren’t many of these mid-2000s S Mengku cakes left.

DigniTea

Yes, I am a fan of both the 2005 and 2006 as well as the 2005 S.Mengku DXS/Big Snow Mountain.

tanluwils

I’m familiar with teas from Yong De’s Da Xue Shan, but I don’t think I’ve actually had tea from the Da Xue Shan of Mengku. Is this recipe from that terroir?

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Comments

DharmaTea

Funny, I had this in my cart overnight and it was gone when I went to buy it the next day. Good score.

igo_cha

Managed to grab one of the last two.

tanluwils

I have the 2006 version of this guy which seems to be expertly aged. It’s much fruiter than I expected. It seems there aren’t many of these mid-2000s S Mengku cakes left.

DigniTea

Yes, I am a fan of both the 2005 and 2006 as well as the 2005 S.Mengku DXS/Big Snow Mountain.

tanluwils

I’m familiar with teas from Yong De’s Da Xue Shan, but I don’t think I’ve actually had tea from the Da Xue Shan of Mengku. Is this recipe from that terroir?

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Bio

I drink mostly puer and sometimes what we as Westerners think of as black tea.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions.

My tea notes are simply comments reflecting my impression at that specific point in time. They are helpful to me and if they happen to be useful to someone else that is good.

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.
Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since.

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