Made entirely from leaves of tea trees growing wild in the forests this sheng (raw) puerh tea from Mengku packs in a lot of complexity of flavors and qi. We had a few of these cakes that we used at our tea classes to which the participants always responded positively. We are glad to make it now available for everybody.
With abundant tips the cake yields a wonderful clean brew with soft notes that are earthy, herbaceous and sweet with a brisk finish. In gong fu style preparation the tea yields complex flavors even beyond the tenth steep.
Use 6 gm for 150 ml gaiwan. Water Temperature: 185-90F. Flash steeps
Mengku, Yunnan, China
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This tea (for me, at least) takes a little time to reveal its secrets; as the other reviewer said, repeated steepings, in a gaiwan, become sweeter and more complex, with a very subtle, pleasing, almost citrus-like astringency. It also develops a somewhat rounder mouth-feel, with greater depth. I've found that a temperature on the lower end works best. I've also discovered that this tea is truly wonderful if left overnight in the gaiwan, after an initial steeping or two. This requires patience, but it's well worth the wait!
As of now, this might be my favorite sheng in my collection, and it’s only a sample! I will be purchasing a cake in due time. The aroma is a mix of fruits, wildflowers, and incense. The first infusions have a minerality that keeps me sipping, and the subsequent infusions lead me through ripe stone fruits like apricots and peaches to more floral jasmine-like notes. I have gotten 10+ infusions out of this tea in a 150ml gaiwan and really enjoy it. Mild astringency, but it doesn’t bite.