Pu Er Sheng 1988 Menghai | Collection Box

Product code: CSTAD-531

Here is a rare gem, an exceptional lot of Pu Er sheng (raw) and a vintage worthy of the any collector. Traditionally aged in Hong Kong, these leaves are from a brick compressed over 30 years ago in the famous Menghai factory in Yunnan, China. A testament to importance of the Da Ye cultivar for ageing teas, which improves over time and, thanks to its tannic and mineral qualities, expresses the attention to detail that was devoted to each stage of processing. The tea has matured slowly into a product rich in complexity and generous in infusions, the signatures of great aged teas.

The dark liquor has a pleasing density. The mouthfeel is soft with woody and earthy notes of mushroom, dry leaves, bark and lichen, evolving with pleasant astringency and mineral base (wet rock), creating a fresh and minty throat feel. The perfect tannic/sweet balance in the finish reminds us of earthy vegetables (beetroot) and dark chocolate.

Exclusively on our website for palates seeking the authentic taste of Pu er teas.

Gong Fu Cha Technique
balance Quantity / 150ml of water
2
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion time 1
15 - 25 sec
lined-clock Infusion time 2
10 - 20 sec
lined-clock Infusion time 3
15 - 25 sec
Teapot Method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion time
3 - 4 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

Our tea advisors also recommend