From the mountains of Meng Song in the Menghai region of Yunnan, this award-winning raw pu-erh (sheng) cake packs a complexity of flavors that will satisfy most discerning tea enthusiasts. Made by Boyou tea factory this tea took the silver medal at the 2007 Tea Culture Exhibition in Chengdu.
The liquor imparts aromas of musty apple and flowers. It is supple and clean with a pleasant astringency that fades to a sweet and fruity aftertaste. The later steeps get more flavorful.
The cake is hard compressed - like an "iron cake" - which is done to allow for longer aging time. Using a pointed puerh needle will help in taking apart pieces. The Meng Song mountains have a tea tree varietal with smaller leaves rom which this tea is made.
Use a gaiwan or a small yixing/ ceramic pot to steep this tea.
We use around 4 - 5 grams for a 150 ml gaiwan. Keep the steeping time short, just a couple of seconds.
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