2006 Menghai Shu Pu’Erh

From Website:
Menghai ripe tea made from old tea trees (estimated 75-150 years-old) and aged loose for 15 years before pressing. Smooth, clean, rich and vaporous in the cup with a warm and loose body sensation

If you want to dive into the gorgeously dark depths of ripe PuErh (Shu PuErh), to experience the breadth of flavour, the unique texture and the undeniable body sensation that this tea type has to offer, then this tea should be on your shelves.

Wet piled and aged for 15 years, loose in Menghai. This area is renowned for offering more humid conditions for full-bodied teas and yet, despite this tea’s rich character, the taste has no mustiness or dank notes. It is as if it has been stored in both wet and dry storage – deep, vaporous, open and impactful yet clean, smooth and cooling on the finish.

We purchased the entire batch and pressed the cakes in summer 2021. The cake producers pressed the cake with a very light steaming (see the important notes below) before slow drying.

The flavour profile of Nut Charmer seems to cover some of the standout archetypal tastes of a great Hei Cha. Antique woods and libraries combine with brazil nuts, brown sugar and waffles with a hint of apple skin fruitiness.

The ageing of this tea has not only developed very defined and deep flavours but has crucially added luxury to the texture and finish. In the mouth, the tea is smooth and clean and drinks so easily. The finish is vaporous and rising followed by a sweet and camphor cooling juiciness.

Finally, let’s not ignore the body sensation. The age seems to have done its work too – bringing a warm, fuzzy, loose and relaxing feel that younger teas could not achieve.

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