Pu er Shou 1976 Menghai

Product code: CSTVI-194

This very respectable Shou Pu er is offered here in carefully broken pieces of the original cake, a relatively affordable formula when compared to the price of whole cakes of this age. Its liquor is dense and milky, even after two rinses (as is often recommended for these antiques).

The sweetness of its attack is accompanied by earthy and woody notes (typical of very old Shou) softened by the many years spent in storage. The tea also sports pleasant nuances of fruits and flowers alongside that of camphor.

Like an old book read with care and respect, this tea is to be savored with wisdom.

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
15 - 25 sec
lined-clock Infusion length 2
10 - 20 sec
lined-clock Infusion length 3
20 - 35 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

Our tea advisors also recommend

Pu er Sheng 1986 Xia Guan

Shaped in tuo cha (bird nest) of 250g by the Xiaguan tea factory, this 30 years old Pu er is to be tasted with attention and care.

Gaiwan from Mr. Shao | Ambre

A yellow earthen gaiwan Yixing embellished with Chinese characters meaning happiness in various calligraphies.

Pu Er Sheng 1988 Menghai | Collection Box

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.