Menghai Tea Factory, Xishuangbanna, Yunnan, China
This 2013 shou pu-erh is produced using the 7562 recipe, a classic of the Menghai factory. A 45 day wet-piling is carried out and undergoes strict observation at every stage to ensure the leaves are evenly fermented. Leaves are then pressed into 250g bricks. Reminiscent of black forest cake, this Shou pu-erh is surprisingly mellow with hints of mushroom and an enduring anise aftertaste.
Dry leaf: dark brown curled leaves with golden buds present
Taste: amber ale, lasting and mellow
Process: pan-fired, sun-dried, 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