Mengsong 2024 sheng — 200g brick

Měngsōng 2024 Shēng — 200g brick

勐宋2024生 200克砖

A mid-mountain sheng from Damaidi village, Mengsong, offering a balanced profile of soft bitterness, honeyed florals, and a cooling aftertaste — ready to drink now or cellar.

$198EUR · 200 g

sourced on request — availability and final price are confirmed by email before any payment

Weight

200 g

Harvest

Spring 2024

Elevation

1600 m

Cultivar

Yunnan big leaf (Mengsong local)

Processing

Traditional wok kill-green, hand-rolling, sun-drying, and compression into a 200g brick.

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A mountain brick from Damaidi, sourced village by village

In early spring 2024, sourcing went to Damaidi village in Mengsong, one of Menghai county’s old tea mountains in Xishuangbanna. A family there has been a partner for several years, and this batch came from a small garden at mid-mountain elevation, where morning fog lingers long enough to slow leaf development and concentrate sweetness. The pluckers took one bud and two leaves from thirty-year-old bushes, and the leaves were processed the same day, wok-fired by hand, rolled gently, and left to dry under the April sun.

A 200-gram brick compression slows the aging, preserving the delicate floral notes while building depth over time. It’s a quiet, deliberate sheng that rewards patience, one of several Menghai-county lots from that spring’s sourcing circuit before they moved on to the Kunming station for splitting and blind tasting.

The leaf, brewed

Soft mineral entrance, honeyed orchid, and a lingering cool finish

dry leaf

Tightly compressed brick showing dark green-brown leaves with abundant silver tips; dry aroma of hay, apricot, and a hint of smoke.

wet leaf

After one rinse the leaves unfurl into an even olive green, releasing notes of steamed vegetables and honey.

liquor

Pale golden liquor with brilliant clarity, deepening slightly across infusions.

aroma

Delicate floral — orchid — over a mineral base, with a whisper of woodsmoke and fresh grain.

taste

Soft entry, mild bitterness that melts into honeyed floral sweetness, with green grape skin and lemon zest; medium body, silky texture.

finish

Clean and long, with a gentle huigan that coats the mouth and a subtle cooling sensation on the tongue.

Brewing

A method, not a recipe.

Method

gongfu

Ratio

1:15

Water temp

First infusion

Subsequent

10–12 infusions, adding 5 seconds each step

Rinse the tightly pressed brick twice briefly to awaken the leaves before the first steep; adjust temperature to 90°C if the bitterness feels sharp.