2009 MengKu RongShi "Mu Shu Cha" (Mother Tree) Cake 500g Puerh Raw Tea Sheng Cha
2009 MengKu RongShi "Mu Shu Cha" (Mother Tree) Cake 500g Puerh Raw Tea Sheng Cha
2009 MengKu RongShi "Mu Shu Cha" (Mother Tree) Cake 500g Puerh Raw Tea Sheng Cha
2009 MengKu RongShi "Mu Shu Cha" (Mother Tree) Cake 500g Puerh Raw Tea Sheng Cha

2009 MengKu RongShi "Mu Shu Cha" (Mother Tree) Cake 500g Puerh Raw Tea Sheng Cha

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Introduction: The 2009 MengKu RongShi "Mu Shu Cha" (Mother Tree) Cake is a distinguished Puerh tea originating from the Bing Dao tea region. Initiated in 2005, this series aims to honor and capture the original tea flavor of this region. Bing Dao, once a remote and isolated area, offers an optimal environment for tea growth due to its low pollution and nutrient-rich soil.

Historical Context: The series was created by Mr. Rong Jiasheng, the founder of MKRS, who established the first processing facility in Bing Dao. This initiative brought Bing Dao tea into the limelight, significantly increasing its popularity and the price of its fresh leaves.

Name Significance: The term "Mother Tree" refers to the belief that Puerh tea trees historically originated from the Bing Dao region.

Tea Characteristics:

  • Appearance: The cake features long, tight tea threads with abundant tea hairs, presenting an excellent appearance.
  • Aroma: It exudes a floral and honey aroma, particularly prominent in new tea.
  • Tea Liquor: The tea liquor is clear and bright, indicative of its high quality and careful processing.
  • Flavor Profile: The tea offers a rich taste with a refreshing flavor. The sweetness is reminiscent of mountain spring water, with soft and cliff/rock nuances. It is smooth, soft, and well-balanced, providing a delightful sensory experience.
  • Texture: The tea is smooth and soft, offering a well-balanced and satisfying mouthfeel.
  • Huigan: It features good huigan (returning sweetness) and promotes saliva production.
  • Aftertaste: The lingering aftertaste fills the whole mouth and spreads to the throat, enhancing the overall drinking experience.

Aging Potential: The tea has significant aging potential, allowing its flavors to develop and mature over time. Stored naturally in Guangzhou, the aging process is well-facilitated by the region's climate.

Recommendation: The 2009 MengKu RongShi "Mu Shu Cha" Cake is highly recommended for those seeking to appreciate the original flavor of Bing Dao tea. Its rich taste, floral and honey aroma, and balanced profile make it an excellent choice for both seasoned tea drinkers and newcomers. It is particularly suited for improving tea knowledge and experience.

Storage: The tea has been stored naturally in Guangzhou, ensuring it ages gracefully while maintaining its quality.


Summary of Features:

  • Series: Mother Tree
  • Year: 2009
  • Weight: 500g
  • Type: Raw Puerh (Sheng Cha)
  • Region: Bing Dao tea region
  • Historical Significance: Represents the original tea flavor of Bing Dao; initiated by Mr. Rong Jiasheng
  • Appearance: Long, tight tea threads with multi tea hairs
  • Aroma: Floral and honey, especially in new tea
  • Tea Liquor: Clear and bright
  • Flavor: Rich, refreshing, with sweetness akin to mountain spring water, soft and cliff/rock notes
  • Texture: Smooth, soft, and well-balanced
  • Huigan: Good returning sweetness and saliva production
  • Aftertaste: Lingering, spreads to throat
  • Aging Potential: High, stored in Guangzhou natural storage
  • Recommendation: Ideal for appreciating Bing Dao tea flavor, suitable for both experienced and new tea drinkers

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Processing Time: 1-3 days

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Tenmoku Tea Cups & Bowls

A Timeless Craft

1000 Year Old Unrepeatable Art

Over 72 Hours of Meticulous Handcrafting

Each piece of Tenmoku teaware is crafted with care over a period of more than 72 hours. Our skilled artisans dedicate years to mastering their craft, ensuring each item is not only functional but also a work of art. The detailed, hands-on process makes every piece truly one-of-a-kind and reflects the high standards of craftsmanship we value deeply.

Own a True Masterpiece of the Teaware World

Tenmoku teaware stands out for its distinctive shape and specialized glaze. The jian zhan tenmoku tea cups feature a wide-brimmed bowl design that allows tea to steep and cool naturally. Fired at extremely high temperatures, the glaze—rich in iron—creates a deep black finish with unique, mesmerizing patterns that are exclusive to jian zhan tenmoku pottery. It is an ideal choice for your home decoration art.

A Sophisticated Gift with Elegant Packaging

These finely crafted Tenmoku tea pieces make thoughtful and stylish gifts for any occasion. Whether shop for yourself or a loved one, they’re perfect for weddings, birthdays, holidays, office gatherings, housewarmings, or family celebrations. Each item is beautifully packaged in an elegant presentation box, ready for gifting. 

Enhances Flavor and Retains Heat

Jian zhan tenmoku tea cups are praised for making any beverage—tea, coffee, or even water—taste smoother and richer. Their special composition, including high iron and sand content along with a thick glaze and cup body, helps retain heat longer and subtly adjusts the tea's alkalinity. This not only preserves the flavor but also brings out the full aroma and depth of the tea.

  1. Clay Selection:
    The clay and glaze used in Jian Zhan ceramics require a high iron content. While other kilns during the Song Dynasty attempted to replicate Jian Zhan, they often failed because the mineral composition in their local materials couldn't meet the necessary standards for producing authentic Jian Zhan.
  2. Crushing:
    The prepared clay and glaze are then placed into a machine for pulverization.
  3. Washing and Sieving:
    The clay or glaze should have a moderate thickness. After sieving, the clay is placed in a slurry tank, while the glaze is transferred to a glaze pool.
  4. Chen Fu (Ceramic Terminology):
    Chen Fu refers to storing the clay in a room away from sunlight and air, maintaining a consistent temperature and humidity, allowing it to rest for a period.
  5. Kneading the Clay:
    This step further removes air and impurities from the clay, making it denser and more uniform in moisture content. It also ensures the clay remains workable and prevents it from drying out or cracking during later stages of production.
  6. Shaping:
    Shaping is typically divided into hand shaping and machine shaping.
  7. Modification:
    Traditional Jian Zhan shapes usually feature a shallow circular foot. Both the base and the “inner ring” of the foot are refined using a knife.
  8. Kiln Firing of Unglazed Jian Zhan:
    This step helps increase the mechanical strength of the clay while also allowing any cracked or fragile pieces to be removed in advance.
  9. Glaze Blending:
    The traditional glaze formula combines natural iron ore glaze with plant ash. These simple ingredients create an exquisite glaze, yet the craft of Jian Zhan lies in using the most basic materials to form the intricate crystal patterns that make it unique.
  10. Glazing:
    A distinctive feature of Jian Zhan is its half-glaze technique. Craftsmen carefully design a glaze line to control the glaze's coverage. The glazing process requires great skill—if the glaze is too thin, it won't allow crystals to form properly; if it's too thick, it could cause the glaze to stick to the bottom.
  11. Kiln Placement:
    To prevent sticking, a layer of alumina powder is often placed at the bottom of the kiln.
  12. Kiln Firing:
    The firing process is crucial for creating Jian Zhan. Precise control of time, temperature, and reduction frequency is essential to achieve the desired glaze color. The master must be vigilant, adjusting the reduction process and avoiding long periods of absence during firing.
  13. Post-Kiln Finishing:
    After firing, defects often occur due to various factors in the production process. These imperfections must be addressed on-site. Only pieces that pass quality inspection are deemed suitable for sale.


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