The Menghai Gold Bud Puer Shu tea cake has been produced with buds harvested and processed at the beginning of the spring season. A multitude of buds adorns the cake, naturally coloring it gold. The pressed leaves come from the mountainous area around the city of Menghai, south of Yunnan. The tea has a soft, sweet taste, with a enveloping body that reminds one of autumn walks in the woods. Place of origin: Menghai, Yunnan, China. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 150 ml to achieve multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed with the first infusion for 20 seconds, and then, maintaining the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion (20 – 25 – 30 …). This tea has a longevity of about 8 infusions. For a classic preparation in the western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for a steeping time of one and a half minutes. The tea can be filtered for greater ease during tasting, and the steeping times mentioned above are purely indicative, so adjustments can also be made based on personal taste. It is advisable to store in a cool, dry place, away from direct sunlight.
Price VAT included
The Menghai Gold Bud Puer Shu tea cake has been produced with buds harvested and processed at the beginning of the spring season. A multitude of buds adorns the cake, naturally coloring it gold. The pressed leaves come from the mountainous area around the city of Menghai, south of Yunnan. The tea has a soft, sweet taste, with a enveloping body that reminds one of autumn walks in the woods. Place of origin: Menghai, Yunnan, China. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 150 ml to achieve multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed with the first infusion for 20 seconds, and then, maintaining the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion (20 – 25 – 30 …). This tea has a longevity of about 8 infusions. For a classic preparation in the western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for a steeping time of one and a half minutes. The tea can be filtered for greater ease during tasting, and the steeping times mentioned above are purely indicative, so adjustments can also be made based on personal taste. It is advisable to store in a cool, dry place, away from direct sunlight.
