Origin: Wa Shan, Cangyuan county, Yunnan province, China Cultivar: Mengku Broad Leaf Elevation: 1,850m Harvest Date: March - April 2018
This tea cake is produced by the artisans at the Wa Shan Ecological Tea Garden in Cangyuan county, on the border with Myanmar in southwestern Yunnan. The farmers grow a suite of specialty cultivars that produce exquisite teas in our Garden Direct collection, including Yunnan Purple Buds, Lily Black, and Honey Green. This tea cake is made from their most prominent cultivar, Mengku Broad Leaf, which is a strain of the ancient broad leaf assamica varieties that grows in the Mengku area of western Yunnan. The Wa farmers planted most of their gardens with Mengku Broad Leaf. The Mengku strain is prized for its mineral and green intensity, which transforms into crystalline sweet honey as the tea ages. We enjoy drinking this tea cake now using brief infusion times to control the bittersweetness. As the tea ages, the infusion time can be extended to draw out its naturally viscous sweetness.
Origin
Wa Shan, Cangyuan county, Yunnan province, China
Description
Origin: Wa Shan, Cangyuan county, Yunnan province, China Cultivar: Mengku Broad Leaf Elevation: 1,850m Harvest Date: March - April 2018
This tea cake is produced by the artisans at the Wa Shan Ecological Tea Garden in Cangyuan county, on the border with Myanmar in southwestern Yunnan. The farmers grow a suite of specialty cultivars that produce exquisite teas in our Garden Direct collection, including Yunnan Purple Buds, Lily Black, and Honey Green. This tea cake is made from their most prominent cultivar, Mengku Broad Leaf, which is a strain of the ancient broad leaf assamica varieties that grows in the Mengku area of western Yunnan. The Wa farmers planted most of their gardens with Mengku Broad Leaf. The Mengku strain is prized for its mineral and green intensity, which transforms into crystalline sweet honey as the tea ages. We enjoy drinking this tea cake now using brief infusion times to control the bittersweetness. As the tea ages, the infusion time can be extended to draw out its naturally viscous sweetness.
Tasting Notes
corn silk, bitter orange blossom, artichoke
Ingredients
Organic Pu'er tea
Traditional Preparation
Add 1 tbsp (8g) tea per 8 ounces water into a small gaiwan or teapot. Use 200°F water . Briefly rinse leaves. Decant and discard this infusion. Add water and infuse for 30 seconds. Repeat for another 10+ infusions. Increase the steeping time by 5-10 seconds with each additional infusion.
