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The Menghai Gold Bud Shu Puer 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 colouring it gold. The pressed leaves come from the mountainous area around the city of Menghai, in southern Yunnan. The tea has a smooth, sweet taste, with a full 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. Following this preparation, 5 grams of leaves (approximately 4 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different flavours. After quickly rinsing the leaves in water at 95°C, proceed with a first infusion of 20 seconds and 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 (approximately 2 teaspoons) in a 200 ml cup with water at 95°C, infusing for one and a half minutes. The tea can be filtered for greater ease when tasting, and the infusion times indicated above are purely indicative, so they can also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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