2013 Menghai Shu (RIPE) puerh
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.
|Tea Type||post fermented (pu-erh)|
|Certification||Acquired in collaboration with like-minded European tea partner.|
|Flavour (in development)||Earthy, Mineral, Woodsy, Refreshing Aftertaste|
|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.|
|Shelf life||Store this product in a cool and dry environment; this tea still develops for at least 5 to 20 years.|