Tea for Connoisseurs 4 Mengku Raw Pu-erh Tea Cake 2007
Many Puerh tea Enthusiasts are aware that many Pu-erh producing districts have their own unique taste that sets themselves apart from one another. Yi Wu, Bulang, Jiangcheng etc. One lesser-known area is the Mengku district In the Lincang County North West of Yunnan. Far away from the southern mainstream Puerh producing area. Geographically Mengku is situated in a very fertile twin river basin not far away from the famous King Dao district.
This exclusively ordered teacake's surface is floating with plump, dark brownish tea leaves with fluffy surfaces, which signifies it as a genuine Mengku product.
The aroma is woody and honey orchid. The colour of the soup is red and translucent. The teacake is halfway fermented during the primary processing of the raw tea leaves before pressing into the cake; as a result, the tea soup is like that of 20-year-old of rich walnut brown colour.
The taste is exquisite, beginning with a camphor wood tone than a sweet minty hui gan. The tea has sufficient cha chi to be felt in a mouthful and beyond multiple infusions. Infused tea leaves are plump thick 7th to 9th-grade hand-picked leaves that shows the very premium craft quality and careful attention given when creating the teacake. Manufactured by the Forever Tea Factory. Post-fermentation has been carried out in our professional warehouse in Hong Kong since 2007. A unique teacake representing important development and history of Puerh tea, not to be missed by tea collectors or enthusiasts.
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time for each subsequent infusion.
The number of infusion can range from 10 to 20 times.