Origin: Lincang, Yunnan, China Cultivar: Mengku Da Ye Zhong Broad Leaf Elevation 1,500 - 1,850m Harvest: Spring 2014
This Ripe Pu’er is from a Wa ethnic village on the border of Lincang, Yunnan and Burma that we have worked with for the past decade for organic red tea and organic Pu’er tea. This region is remote and has some old tea trees. The local people established a larger garden by planting the seeds from their ancient trees in 1903. These old plantings are related to the local Mengku Da Ye Zhong type of broad-leaf tea. This tea is from a lesser-known village that practices organic and ecological farming. It has a clear and original fragrance without smokey or high roasting. The strong energy and complex tannins are refreshing.
Like a fine wine that is properly vintaged, Pu'er tea can age stunningly, with new flavors emerging over time. Shu Pu’er teas characteristically become richer and smooth when the fermentation effects coalesce and the batch settles with age. This 2014 vintage is made of the early spring flush of tender leaves and buds which have more complexity of tannin and aromatics along with a livelier and stimulating energy. Tender tea leaves and buds from the spring harvest have the highest levels of caffeine compared to the rest of the tea harvest season. This batch is rich and thick with a reddish-black infusion and mellow flavor.
Origin
Lincang Prefecture, Yunnan Province, China
Description
Origin: Lincang, Yunnan, China Cultivar: Mengku Da Ye Zhong Broad Leaf Elevation 1,500 - 1,850m Harvest: Spring 2014
This Ripe Pu’er is from a Wa ethnic village on the border of Lincang, Yunnan and Burma that we have worked with for the past decade for organic red tea and organic Pu’er tea. This region is remote and has some old tea trees. The local people established a larger garden by planting the seeds from their ancient trees in 1903. These old plantings are related to the local Mengku Da Ye Zhong type of broad-leaf tea. This tea is from a lesser-known village that practices organic and ecological farming. It has a clear and original fragrance without smokey or high roasting. The strong energy and complex tannins are refreshing.
Like a fine wine that is properly vintaged, Pu'er tea can age stunningly, with new flavors emerging over time. Shu Pu’er teas characteristically become richer and smooth when the fermentation effects coalesce and the batch settles with age. This 2014 vintage is made of the early spring flush of tender leaves and buds which have more complexity of tannin and aromatics along with a livelier and stimulating energy. Tender tea leaves and buds from the spring harvest have the highest levels of caffeine compared to the rest of the tea harvest season. This batch is rich and thick with a reddish-black infusion and mellow flavor.
Tasting Notes
Rich and Ripe fermented tea taste with matured smoothness, bitter-sweet cacao nibs and chicory notes
Ingredients
Organic Pu'er tea
Traditional Preparation
Add 8g tea to a Gaiwan or Gongfu Teapot (per 150ml – 200ml)
Use 200°F water
Briefly rinse leaves with hot water. Discard water.
Infuse for 30 seconds and decant. For the 3rd infusion+ increase to 45 seconds.
Increase infusion time in the final few infusions up to your preference after you become familiar with the tea.
Brew this tea several times until the tea-taste and color weakens. Enjoy each infusion individually and savor the flavors of each infusion.
