Type: Aged raw puerh (sheng cha)
Origin: Menghai county, Yunnan province
Harvest year: 2009
This sheng puer is made by first sun drying large tea leaves, and then stone grinding and pressing them into tea cake moulds (tou cha). Tea liquor colour is bright red and yellow, the texture is thick and smooth, the taste is woodsy and fresh with a long lingering aftertaste. Its effect is refreshing, quenching thirst and aiding in digestion.
Steeping guide:
Break the tea cake and take 7 - 8 grams of the tea (roughly two teaspoons). Use Gaiwan or Western style, or an easy every-day no-hassle style of brewing. This tea doesn’t disappoint.
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