2013 Menghai Shu (RIPE) puerh
€41.95
In stock
SKU
P-053
2013 Menghai Shu (RIPE) puerh, the leaves of this cake have been intensely fermented. The tea has a nice full round soft sweet taste, typical of ripe puerh, in the beginning an earthy slightly astringent taste, the aftertaste is mineral and refreshing.
2013 Menghai Shu (RIPE) puerh, the leaves of this cake have been intensely fermented. The tea has a nice full round soft sweet taste, typical of ripe puerh, in the beginning an earthy slightly astringent taste, the aftertaste is mineral and refreshing.
| SKU | P-053 |
|---|---|
| Tea Type | post fermented (pu-erh) |
| LOT | 270921hot940 |
| Certification | Acquired in collaboration with like-minded European tea partner. |
| Flavour (in development) | Earthy, Mineral, Woodsy, Refreshing Aftertaste |
| Origin | --> CHINA |
| Harvest | 2013 |
| Brewing western | Post fermented tea:Use 2 grams of tea per cup (200ml) and brew hot, throw away the first brew, around 95°C, allow to steep for 2-3 minutes and infuse at least 3 times. |
| Brewing eastern | Use 3 grams of tea per 100ml of water, the water temperature is between 90 and 100 ° C and short steeps of around 10 seconds. It's best to use a small teapot or gaiwan. |
| Cold Brew | Cold infusion, use 10 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards. |
| Shelf life | Store this product in a cool and dry environment; this tea still develops for at least 5 to 20 years. |