Mengku Guhua Cha

Classification and Origin

Category: pu-erh (普洱茶, pǔ'ěr chá).

Mengku large-leaf variety (勐库大叶种, Měngkù dàyèzhǒng).

autumn, roughly from the solar term Bailu (白露, báilù, early September) to Shuangjiang (霜降, shuāngjiàng, late October).

Origin: Mengku Mountains, Mengku Town, Shuangjiang Lahu-Va-Blang-Dai Autonomous County (双江拉祜族佤族布朗族傣族自治县, Shuāngjiāng Lāhùzú Wǎzú Bùlǎngzú Dǎizú Zìzhìxiàn), Lincang Prefecture (临沧, Líncāng), Yunnan Province (云南, Yúnnán).

Type: autumn green (unaged) pu-erh — sheng pu-erh (生茶, shēngchá); by processing technology — sun-dried raw material maocha (晒青毛茶, shàiqīng máochá).

Facts

"guhua" directly connects the tea calendar with the rice calendar — the autumn harvest coincides with the flowering and ripening of grains.

the division of Mengku into the Eastern and Western Half-Slopes has become a stable part of the vocabulary of local tea growers when describing the style of raw material.

the Mengku large-leaf variety is considered one of the exemplary types for Yunnan large-leaf tea and has spread widely beyond the area.

the high-altitude communities of wild tea on Bangma Daxueshan are classified as natural attractions of Shuangjiang.

History and Culture

the Mengku large-leaf variety was included in the first group of national improved tea cultivars approved in 1984.

Mengku is one of the backbone raw material zones of Lincang, alongside Fengqing and other areas.

Botany and Raw Material

from shrub-like plantations to arboreal trees (乔木, qiáomù); both young plantations and old trees are encountered.

large, elliptical, with pronounced veins and noticeable pubescence of the bud; rich in extractive substances.

plantation from terraces (台地茶, táidì chá), from tall trees, and old-tree tea (古树茶, gǔshù chá).

Cultivar: Chinese tea, Assam variety (Camellia sinensis var. assamica), in the Chinese tradition — large-leaf type (大叶种, dàyèzhǒng).

Terroir

Climate: subtropical monsoon with a clear division into dry and wet seasons, significant diurnal temperature fluctuations, and frequent mists.

mountainous, divided into the Eastern Half-Slope (东半山, dōngbànshān) and the Western Half-Slope (西半山, xībànshān), separated by the Nanmeng River (南勐河, Nánměng hé).

tea gardens are predominantly in the range of approximately 1000 to over 2000 meters above sea level; wild-growing ancient tea communities are located higher up.

a relict forest of wild large-leaf tea is preserved at high altitudes on the Bangma Daxueshan massif (邦马大雪山, Bāngmǎ Dàxuěshān) — one of the known natural landmarks of the area.

Production

production of sun-dried maocha (晒青毛茶) — the base raw material for sheng pu-erh.

final drying in the sun, not in an oven, which preserves the enzymatic potential for subsequent aging.

wilting of fresh leaf to reduce moisture content and increase flexibility of the flushes.

heating in a wok (or drum) at moderate temperature to halt oxidation without fully "killing" the enzymes.

shaping of the tea leaves and partial disruption of cell structure for subsequent extraction.

final drying under the sun to a stable moisture level.

Organoleptic Profile

dark green with silvery buds, sturdy uniform tea leaves.

high, floral-honey, with fruity and sweetish nuances; the autumn profile is usually more aromatic than the summer one.

light yellow to golden yellow, clear.

lighter and "thinner" than that of the spring harvest, yet cleaner and more aromatic than the rainy harvest.

Taste: sweetish, with moderate astringency; after the swallow — returning sweetness (回甘, huígān) and saliva production (生津, shēngjīn).

Chemical Composition

Amino Acids: usually somewhat lower than in the spring harvest.

high in Yunnan large-leaf raw material, tentatively around 30–36% of dry mass; responsible for astringency and color.

elevated content, typical of large-leaf varieties.

approximately 3–5%.

high, yielding a rich infusion.

Health Notes

due to caffeine and its combination with polyphenols.

associated with catechins and other polyphenols.

traditionally, pu-erh is consumed as a tea accompanying rich and dense food.

Brewing

about 7–8 g per 100–120 ml of water for gongfu brewing.

for large-leaf sheng, hot water at 90–100°C is suitable; for very young and delicate raw material, the lower limit can be used to soften bitterness.

one quick infusion to "awaken" the leaf (a few seconds, discard the water).

the first steepings are short, 5–10 seconds, then the time is gradually increased; withstands 8–12 or more infusions.

Teaware: gaiwan or Yixing teapot; for young sheng, a porcelain gaiwan reveals the aroma well.

Storage

a dry, clean, ventilated place free from extraneous odors; protection from direct light.

moderate and stable; dampness and sharp fluctuations should be avoided.

traditionally paper and bamboo wrapping; it is important not to store near spices, cosmetics, and household chemicals.

Price and Authenticity

very wide — from inexpensive plantation guhua to expensive autumn raw material from old trees of well-known villages.

autumn harvest from the same plot is usually cheaper than spring, while summer (rainy) is cheaper than autumn.

the name Bingdao and other hyped Mengku villages is extremely often exploited in labeling.

offers of "old-tree Bingdao" at throwaway prices almost certainly do not correspond to what is claimed.

quality autumn tea is aromatic, sweet, and yields a clean aftertaste; an "empty," watery, and flat infusion is more characteristic of the summer harvest.

examine the uniformity, integrity, and elasticity of the flushes.

sellers who are willing to honestly state the season, area, and type of raw material are preferable.