Shu Pu Erh Mu Ye Chun Gong Ting, Mengku Factory, AAA, 2016

Aged Shu Pu Erh from the Mengku Tea Factory, produced from tea leaves grown in the Yongde region.

The medium-bodied tea cake consists of small buds and leaves. The infusion is deep, dark burgundy in color, with a sweet, nutty, creamy, and woody aroma. The flavor is buttery and deep, with a hint of dark chocolate bitterness, notes of dry wood, nuts, and dried fruit, and a delicate vanilla sweetness. The finish is long and velvety, with a slight berry tartness.

Tea has a tonic effect, energizes, and relieves tension and fatigue.

How to brew

Brewing in a Gongfu teapot

• Water: 90-95°C
• Amount of tea: 6-8 g

Do not forget to rinse and awaken the tea with a technical pour.

First pour: 10 seconds

Subsequent pours: gradually increase the steeping time by 6+ seconds.

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 6 g per 100 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 6+ seconds