Menghai Tea Factory, Xishuangbanna, Yunnan, China
This 2003 shou cake offers a thick, amber ‘tong’ with a deep red liquor. Whilst robust in character with its wild forest aroma, when brewed correctly it is free from bitterness. Instead, the tea has a strong earthy backdrop with hints of chocolate and malt.
Dry leaf: compressed, dark brown curled leaves with some golden tips present.
Liquor: amber colour, earthy with hints of chocolate.
Process: pan-fired, sun-dried, rolled, post-fermented, compressed.
1. Pre-heat a 150ml Yixing (clay) pot with boiling water
2. Add 8-10g of tea and rinse the leaves for up to 10 seconds
3. Brew using 90-100˚C water for 20-30 seconds
4. Can be infused >8 times