Mengku Rongshi Mu Ye Chun shu puer

Mu Ye Chun – silky clear, soothing shu puer from Lincang

Mu Ye Chun (木叶春, "Tree-Leaf-Spring") is one of the Mengku Rongshi houses. The tea is grown in the northwestern part of Yunnan, Lincang / Shuangjiang – Mengku It is picked and processed in the countryside. It is made from the local Yunnan Da Ye Zhong (large-leaf) tea variety. raw material undergoes clean, careful wo dui (wet heaping) fermentation, The result is a refined, silky-textured, low-bitter shu puer.

Origin & processing

• Region: Shuangjiang Mengku, Lincang, Yunnan, China
• Raw material: Yunnan large-leaved (Da Ye Zhong), typically picked in spring
• Processing: shu puer (wo dui fermentation), pressed disc (bingcha)
• Style: clean, sweetly earthy profile without any “composty” notes
• Storage: dry, clean storage; recipe code and vintage can be found on the batch label

Taste experience

Deep mahogany color in the cup, aromas of dates, red fruits, and cocoa shells . The taste is clean, softly sweet ; earthy-woody base, molasses, light cedar and toasted grains. The body is medium-full , the texture is smooth, velvety. Long, warming finish, delicate sweet aftertaste.

Flavor profile (briefly)

• Fragrance: dates, cocoa pods, light cedar
• Taste: sweetly earthy, molasses, toasted grain overtones
• Body: medium–full, silky mouthfeel
• Aftertaste: long, warm, clean
• Caffeine: low–medium (gentle, “evening compatible”)

Why do we love it?

• Reliable everyday shu puer – pure ferment, without unnecessary rusticity.
• Versatile – it can handle multiple pours and works well with both a filter and a gaiwan.
• Soothing character – a “hugging” sweetness, a directing, warming presence.

Preparation

Recommendation: Carefully break off the pressed disc, following the grain of the leaves; preheat the tools with hot water. For Shu puer, a quick rinse (2–3 seconds) may be beneficial.

Asian (gaiwan / small pot)

• Leaf: water – 5–6 g / 100 ml
• Water – 95–100°C
• Times – 10–12 sec → 12–15 sec → 18–25 sec, then gradually increased
• Pours – 7–10+

Western (filter/can)

• Leaf: water – 3 g / 250 ml
• Water – 95–100°C
• Time – 2:30–3:30 minutes
• Pours – 2 (+30–60 sec for the second)

Cold brew

• Leaf: water – 5 g / 500 ml
• Water – soft, cooling cold
• Time – 8–12 hours in the refrigerator
• Serving – straight from the fridge, without ice; soft, chocolate-date refreshment

Useful tips

• Water – soft/medium soft water brings out the sweetness and texture.
• Dosage – if you find it too thick, reduce to 4 g/100 ml and shorten the first two pours.
• Purity – Mu Ye Chun’s strength is the “pure” shu character; if you feel a confusing note, shorten the time.

Ingredients & packaging

• Ingredients: 100% Camellia sinensis (shu puer)
• Packaging: aroma-sealed bag / measured from an opened disc (according to current packaging)
• Storage: in a cool, dry, odor-free place, away from direct light