Harvested from 70-year-old trees near San Mai village in Mengsong, this cake exemplifies the classic Menghai character. Assertive with lingering bitter notes and astringency through each cup, it has a lasting sweetness with exciting dynamics till the finish. Complex notes of kettle corn, prickly pear and horse blanket make this offering the kind of tea worth savoring.
Harvested spring 2021.
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Tasting Notes:Kettle corn, prickly pear, horse blanket
Bring spring or filtered water to approximately 212°F. Dislodge a 7g piece of pu-erh (approximately the size of a silver dollar). Steep in traditional gaiwan method—making multiple infusions, starting at 10-15 seconds and increase 5-10 seconds with each steeping. Further reading.
Storage: Unlike most tea, pu-erh improves with age and may be enjoyed for years. For best results, we recommend storing in a cool, dry place that is temperature controlled. Do not place near other aromatic ingredients such as coffee.
