Menghai Tea Factory, Xishuanbanna, Yunnan, China
Reminiscent of fruit mince pies, this shou pu-erh is another example of the Menghai 7262 recipe. Upon brewing, a mellow earthiness is brought to the fore but the sweetness of dark rum and dried fruits endures.
Dry leaf: thick dark curled leaves with golden buds
Liquor: deep amber, dried fruit, forest floor
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