Raw Puerh | Mengku 2013
Name: Sheng Puerh | Raw Puerh
Origin: Mengku Village, Yunnan Province, China
Material: Mother Tree (Mu Shu) 100+ yr old trees
Harvest Year: Spring 2013
Earthy, honey, camphor
Mengku is known for its stronger, more aggressive traits, both in taste and in energy (Cha Qi). This cake is slightly sweeter than you would expect from a Mengku, with hints of honey, floral and returning sweetness with little to no smokiness.
Upon the first sip you'll notice a bright texture yielding a slight pucker on the center of your tongue.
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 3 mins after boil)
Tea master notes:
Teapot: 6 g. of tea | 4 oz. water
Infusions: 20-30 secs
Learn more about Mystic of Puerh Tea on Fresh Cup Magazine, Published by Jeffrey McIntosh