Type: Shou (Ripened) Puerh
Origin: Menghai county, Yunnan province, China
Harvest Year: 2012
This wonderfully tender puerh tea is from Menghai county, the first county that started producing puerh tea in China. It comes from the original forest on both sides of the Lancang River. Menghai Puer tea grows throughout the year in wet, foggy air and deep, fertile soil. Large, sun-nourished tea leaves are carefully processed with the special technology called moderate fermentation. The tea is rosy and bright, and has a distinct fragrant taste and very smooth texture.
Crumble the tea cake, and place roughly 3 - 4 grams (1½ - 2 teaspoons) of loose tea into your favourite tea pot, pour over 800 ml - 1 litre of just boiled water, and let it brew for at least 5 minutes.
Adjust the volume of tea to water as needed, and experiment to find your ideal ratio. Some people say you can steep this, or any puerh tea, several times, but in our experience, even on the second steep it loses its depth and richness.
Play with it to find your own preferred way of enjoying this ripened puerh, and remember - the secret to a great cup of tea is not skimping on the amount of tea leaves!