Puer Shu (cooked) Menghai Tea Cake 2014 357gr

This Puer Shu Menghai tea cake was produced in 2014. The pressed leaves come from the harvest located in the mountainous area around the city of Menghai, south of Yunnan. The tea has a light red color and a smooth, sweet taste.Those familiar with Menghai tea are familiar with its aromatic complexity and the nuances of flavor that are revealed with each infusion.

Place of origin

Menghai, Yunnan, China

How to prepare

We strongly recommend infusing Puer Shu Menghai tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 150ml to make several infusions with different tastes. After a quick rinse of the leaves in 95°C water, an initial infusion of 20 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 5 seconds compared to the previous infusion (20 – 25 – 30 …)

This tea has a longevity of about 8 infusions.

For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200-mL cup with 95°C water for an infusion time of 2-3 minutes.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

Store in a cool, dry place away from direct sunlight.