The leaves of the puer sheng tea (raw) Menghai spring 2019 come from the Menghai area, located in the Yunnan region in southern China. To better understand this product, it is necessary to look more closely at the area of origin of its leaves because, in most cases, it is the place of origin itself that gives tea its name and main organoleptic qualities. This puer, specifically, is mainly made from the harvest from the large 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 the spring of 2019 by the Menghai Shenyu factory located in Menghai County. On the palate, Menghai Spring Sheng has a vegetal character enriched by slightly sour notes, similar to those of a not-quite-ripe citrus fruit. Despite the flavor factor linked to its very young age, the body of the drink is still smooth on the sip, while the aftertaste has a slight dryness caused by the high mineral content of the leaves. After harvesting, the leaves are left to wither in the sun for a certain time at the producer's discretion before moving on to the oxidation-stopping stage, which is very similar to that used to produce green teas. Once cooked, the leaves are left to rest overnight before finishing drying in the sun. At this stage the product is called maocha and is ready to be (optionally) pressed in order to obtain the best conditions for transport and aging. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best appreciating all the flavor nuances of the tea. This tea has a longevity of 8 infusions. It is recommended to store in a cool, dry place away from direct sunlight.
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The leaves of the puer sheng tea (raw) Menghai spring 2019 come from the Menghai area, located in the Yunnan region in southern China. To better understand this product, it is necessary to look more closely at the area of origin of its leaves because, in most cases, it is the place of origin itself that gives tea its name and main organoleptic qualities. This puer, specifically, is mainly made from the harvest from the large 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 the spring of 2019 by the Menghai Shenyu factory located in Menghai County. On the palate, Menghai Spring Sheng has a vegetal character enriched by slightly sour notes, similar to those of a not-quite-ripe citrus fruit. Despite the flavor factor linked to its very young age, the body of the drink is still smooth on the sip, while the aftertaste has a slight dryness caused by the high mineral content of the leaves. After harvesting, the leaves are left to wither in the sun for a certain time at the producer's discretion before moving on to the oxidation-stopping stage, which is very similar to that used to produce green teas. Once cooked, the leaves are left to rest overnight before finishing drying in the sun. At this stage the product is called maocha and is ready to be (optionally) pressed in order to obtain the best conditions for transport and aging. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best appreciating all the flavor nuances of the tea. This tea has a longevity of 8 infusions. It is recommended to store in a cool, dry place away from direct sunlight.
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