Pu Er and Aged Tea
China

Pu Er Sheng 1999 Menghai 7542

Product code: CSTVI-211
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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 / 250ml 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 To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

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