Raw Pu-Erh Tea Cake | Mengku 2008
Name: Sheng Puerh | Raw Puerh
Origin: Mengku Village, Yunnan Province, China
Material: Mother Tree (Mu Shu) 200-800+ yr old trees
Harvest Year: Spring 2008
Earthy, dragon fruit, camphor
Mengku is known for its stronger, more aggressive traits in taste and in energy (Cha Qi). This cake is was purchased in 2010 and then immediately shipped to Taichung, Taiwan to age. It has strong smokiness on its initial aroma, but as you breather deeper you will notice a ever so subtle floral aroma of Longan fruit. This tea will sustain you through the day. On the first few steeps, you will feel a dryness on the palette which will then quickly turn into a salivating sweetness and aftertaste that will last for hours.
This lovely tea finishes a little dry around the gums with a sweet, long linger.
2g. of tea for teabook tumbler
Temp: Med 185-195°F | 85-90°C (let cool 2 mins after boil)
Tea master notes:
Teapot: 6 g. of tea | 4 oz. water (can use 200°F after a few steepings)
Infusions: 20-30 secs
This tea is Ba Qi! (Powerful)
Learn more about Mystic of Puerh Tea on Fresh Cup Magazine, Published by Jeffrey McIntosh