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The leaves of Menghai Spring 2019 puer sheng (raw) tea come from the Menghai area, located in the Yunnan region of southern China. To better understand this product, it is necessary to examine the area where its leaves originate, since in most cases the place of origin itself gives the tea its name and main sensory qualities. This puer is composed mainly of harvests from the vast Menghai area, west of the Xishuangbanna Autonomous Prefecture, in the far south of Yunnan. The leaves were harvested in 2013, then carefully selected and pressed in spring 2019 by the Menghai Shenyu factory, located in Menghai County. The indication of the factory where the leaves arrive helps underline that this puer reflects a particular style or type of research developed by a dedicated group of tea masters to enhance the product’s territorial characteristics. On the palate, Sheng Menghai Spring has a vegetal character enhanced by slightly sour notes, similar to those of an underripe citrus fruit. This characteristic is often found in puer teas around one year of ageing and indicates the product’s maturation stage. Despite the flavour associated with its very young age, the drink’s body is nevertheless soft on the sip, while the aftertaste has a slight dryness caused by the high mineral content of the leaves. Compared with other puer teas, this one does not show particular sweetness, but only a slight savouriness connected with the infusion’s vegetal flavours. The most interesting aspect of this product is therefore the mineral sensation, which can be felt very intensely at the back of the mouth once tasting is complete. Place of origin: Menghai - Yunnan, China. Production: after harvesting, the leaves are left to wither in the sun for a certain period, at the producer’s discretion, before moving on to the oxidation-blocking stage, which is essentially similar to that used to produce green tea. In this case, the particular feature lies in not heating the leaves as much as for green tea, thereby preserving certain enzymes capable of modifying the flavours over time. Once cooked, the leaves are left to rest overnight before their sun-drying is completed. At this stage the product is called maocha and is ready to be (possibly) pressed, in order to create the best conditions for transport and ageing. To press the leaves, they are exposed for a few seconds to a powerful jet of steam, making them externally soft; they are then collected in a stocking or sack that gives the product its usually disc-shaped form. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or mechanical press while the leaves lose the residual moisture absorbed from the steam in the previous stage. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s flavour nuances. Heat the water to 90°C: briefly rinse the leaves and then carry out a first infusion of 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30…). This tea lasts for 8 infusions. For a more classic Western-style preparation, we recommend 2.5 grams of leaves in a 200 ml cup, with water at 90°C, for an infusion time of two and a half minutes. For the best tasting experience, we suggest straining the tea as soon as the infusion time has ended. The infusion times we suggest may be slightly adjusted according to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.
Price including VAT
The leaves of Menghai Spring 2019 puer sheng (raw) tea come from the Menghai area, located in the Yunnan region of southern China. To better understand this product, it is necessary to examine the area where its leaves originate, since in most cases the place of origin itself gives the tea its name and main sensory qualities. This puer is composed mainly of harvests from the vast Menghai area, west of the Xishuangbanna Autonomous Prefecture, in the far south of Yunnan. The leaves were harvested in 2013, then carefully selected and pressed in spring 2019 by the Menghai Shenyu factory, located in Menghai County. The indication of the factory where the leaves arrive helps underline that this puer reflects a particular style or type of research developed by a dedicated group of tea masters to enhance the product’s territorial characteristics. On the palate, Sheng Menghai Spring has a vegetal character enhanced by slightly sour notes, similar to those of an underripe citrus fruit. This characteristic is often found in puer teas around one year of ageing and indicates the product’s maturation stage. Despite the flavour associated with its very young age, the drink’s body is nevertheless soft on the sip, while the aftertaste has a slight dryness caused by the high mineral content of the leaves. Compared with other puer teas, this one does not show particular sweetness, but only a slight savouriness connected with the infusion’s vegetal flavours. The most interesting aspect of this product is therefore the mineral sensation, which can be felt very intensely at the back of the mouth once tasting is complete. Place of origin: Menghai - Yunnan, China. Production: after harvesting, the leaves are left to wither in the sun for a certain period, at the producer’s discretion, before moving on to the oxidation-blocking stage, which is essentially similar to that used to produce green tea. In this case, the particular feature lies in not heating the leaves as much as for green tea, thereby preserving certain enzymes capable of modifying the flavours over time. Once cooked, the leaves are left to rest overnight before their sun-drying is completed. At this stage the product is called maocha and is ready to be (possibly) pressed, in order to create the best conditions for transport and ageing. To press the leaves, they are exposed for a few seconds to a powerful jet of steam, making them externally soft; they are then collected in a stocking or sack that gives the product its usually disc-shaped form. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or mechanical press while the leaves lose the residual moisture absorbed from the steam in the previous stage. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s flavour nuances. Heat the water to 90°C: briefly rinse the leaves and then carry out a first infusion of 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30…). This tea lasts for 8 infusions. For a more classic Western-style preparation, we recommend 2.5 grams of leaves in a 200 ml cup, with water at 90°C, for an infusion time of two and a half minutes. For the best tasting experience, we suggest straining the tea as soon as the infusion time has ended. The infusion times we suggest may be slightly adjusted according to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.
