Pu er and Aged Tea| Pu er Sheng China

Pu er Sheng 1999 Menghai 7542

Grand cru
Product code: CSTVI-211

This special edition of Menghai’s famous recipe (7542) is made with leaves from the 90s, stored in Hong Kong and finally pressed in 2006 for further aging.

This fine Pu Er bears the typical scents of Hong Kong storage: wet wood, dead leaves, garden soil and even a hint of leather. Skillfully aged, its infusion shows a very clean taste, with no excess of fermentation or dust, lingering in the throat and warming the breath. Notes of wet bark, dried fruits (prunes) and cocoa complete the profile.

*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.

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 length 1
10 - 20 sec
lined-clock Infusion length 2
5 - 15 sec
lined-clock Infusion length 3
10 - 20 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 length
3 - 4 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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