2007 Meng Song by Boyou, Sheng Pu-erh Tea

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From the mountains of Meng Song in the Menghai region of Yunnan, this award-winning raw pu-erh (sheng) tea 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. 

Collections: Pu-erh Tea

Category: Raw

Type: Puerh

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Stephen K.
United States United States
A Delightful Tea

This was my first sheng puerh, and it was a delightful surprise. Flash infusions (and they really were flash!) at 190, as Niraj suggested, brought out multiple versions, each one slightly rounder in the mouth-feel and more complex, with a very pleasant, subtle astringency and sweetness- truly reminiscent of "musty apples", as the website says. I kept the leaves in the gaiwan and enjoyed it over several days (I think at last count I had reached 10 steepings...).