
Pu er Sheng 1996 Menghai

Here is a loose leaf Pu er from the Menghai region which has since aged under dry storage in Hong Kong.
The infusion of the large leaves, in multiple shades of dark khaki, fills the air with the fragrance of damp undergrowth and camphor. Its liquor is full and mineral, having a vegetal character (lichen) nuanced with accents of burnt wood and acid fruits.
It's finish is marked by a generous persistence of tannins.
- Cultivar: Da Ye
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
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Pu er Sheng 1998 Menghai 7542
This cake was produced according to one of the most popular recipes in the world of aged teas, and since the creation of this assemblage of medium grade leaves (4) in 1975 by the Menghai factory (2), enthusiasts have not ceased rejoicing.
Pu er Sheng 1994 7542 Da Kou Zhong
Marked by the famous 7542 seal, this Sheng Pu er cake sourced from Taiwan where it has been patiently preserved.
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