Menghai Tea Factory, Xishuangbanna, Yunnan, China
Another example of the iconic 7562 recipe of the Menghai Tea Factory, which involves a stringent raw leaf selection followed by a 45 day fermentation. With more balance and high notes than its 2013 cousin, this brick offers a faint truffle aroma with hints of spice and a stewed apple sweetness mellowed out by dark chocolate on the finish.
Dry Leaf: dark brown curled leaves with golden buds present
Liquor: amber "tong", mineral highs with an apple sweetness
Process: pan-fired, rolled, post fermented, compressed
Storage: Break up the disc in pieces and keep in a clay caddy. Clay pores and occasional opening introduces the right amount of oxygen that help the tea develop character over time.
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 90-100C water for 20-30 seconds
4. Can be infused >8 times