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The Menghai Gold Bud Puer Shu tea cake was produced with tea buds picked and processed at the beginning of the spring season. A multitude of buds enriches the cake, naturally giving it a golden color. The pressed leaves come from the mountainous area around Menghai, south of Yunnan. The tea has a smooth, sweet taste, with a enveloping body reminiscent 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 best enjoy these leaves. With this preparation, use 5 grams of leaves (about 4 teaspoons) in a gaiwan of approximately 150 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 95 °C, proceed with a first infusion of 20 seconds. Then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (20–25–30…). This tea lasts for approximately 8 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95 °C for one and a half minutes. The tea may be strained for easier tasting. The infusion times given above are purely indicative and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
The Menghai Gold Bud Puer Shu tea cake was produced with tea buds picked and processed at the beginning of the spring season. A multitude of buds enriches the cake, naturally giving it a golden color. The pressed leaves come from the mountainous area around Menghai, south of Yunnan. The tea has a smooth, sweet taste, with a enveloping body reminiscent 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 best enjoy these leaves. With this preparation, use 5 grams of leaves (about 4 teaspoons) in a gaiwan of approximately 150 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 95 °C, proceed with a first infusion of 20 seconds. Then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (20–25–30…). This tea lasts for approximately 8 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95 °C for one and a half minutes. The tea may be strained for easier tasting. The infusion times given above are purely indicative and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
