Pu Er 2009 Mengsong Maocha

Maocha is the partially transformed tea used to make cakes. It is made of leaves and buds from older bushes grown on Mengson Mountain. This loose (whole) leaf version yields a lighter and more refined liquor than its compressed counterpart. The lingering sweet and menthol finish leaves a lasting impression.

	Quantity of leaf / 250ml of water	1 ½ tea spoon
	Infusion Time	3-4 minutes
	Infusion temperature	95 °C
		Rinse the leaves