SUMMARY
Type: Ripe Pu'er Tea
Origin: Menghai, Xishuangbanna, Yunnan, China
Woody, Earthy, Herbal
A Ripe Pu'er made from 2012 leaves from Menghai, pressed into thin cakes in 2018. Full flavoured and thick textured, it's like a warm hug in a mug. This tea makes for a great intro to the world of Ripe Pu'erh tea and is an excellent everyday drinker.
TASTING NOTES
An earthy, smooth and warming tea with woody undertones, a thick, luscious mouthfeel and sweet aftertaste.
PREPARATION NOTES
Gong-Fu style (preferred method)
5g per 80 – 100ml of water
95 – 100 degrees Celsius
5 – 10 secs per infusion* (up to 15 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
Teapot steep
5g per 300ml of water 95 – 100 degrees Celsius 2mins
STORAGE
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.
