Canton Tea Co. 2009 Mengku “981007” Cooked Beeng Cha

Country of Origin: China
Leaf Appearance: small, dark loosely compressed
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 200 degrees
Preparation Method: porcelain gaiwan
Liquor: dark reddish brown

Lately I’ve been on a big raw puerh kick but I’ve had a sample of this tea for while so I thought that I would give it a try. I was lucky enough to win it when +Canton Tea Co. had a giveaway on Twitter. The taste was surprisingly smooth for a cooked puerh. I usually prefer older teas but can’t really afford full cakes of them so this was a nice treat. It was full of intense earthy sweetness with notes of peat and a slightly piney finish. There was a touch of astringency but it wasn’t bitter at all. I think that I still prefer sheng to shu but this tea was very enjoyable. It’s been several years since I’ve had anything from Canton Tea Co.’s teas but I do remember being just as impressed with their other selections, particularly the Silver Yin Zehn and Bai Lin Gong Fu. This tea is no longer available on their website but they do have some other really great sounding cakes.

Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.