“I don’t have any tasting notes, regarding flavors, etc, but I did enjoy this tea all afternoon, & it had a nicely revitalizing effect on me, which is really what I love about sheng the most. It...” Read full tasting note
“A crisp, clean, refreshing, strong vegetal unfermented pu’er! It’s not grassy and has no fermentation or smokey notes. Very little astringency that only appears in the last steepings. Jalam even...” Read full tasting note
Meng Zhr Unfermented. Harvested autumn 2012
As with many of our teas, this Meng Zhr was harvested in autumn 2012 so it has already had time to develop and settle. Jeff encourages slightly longer steeping times (add perhaps an extra 10-15 seconds per infusion) simply because the Meng Zhr is already less astringent than many other green Puerhs. The extra infusion time may help bring out more flavour if you crave a bit of bite.
Use fully boiled water, as the large leaf ‘Camellia Sinensis Assamica’ (Puerh) can handle the heat.
We recommend not less than 6 grams per serving. Ideally 8 grams. Locals in southern Yunnan will use as much as 12 grams and wring out more than a dozen infusions, keeping the infusion times relatively short.
First rinse infusion (to open the leaves and stimulate the enzymes) – 15 seconds
First drinkable infusion – 20 seconds or more depending on taste.
Third to tenth infusions – we recommend increasing times by 10 seconds per infusion to wring as much of the full flavor from the leaves as possible, but again, we encourage an exploration of times and amount of leaves used.
When the tongue ceases to enjoy an infusion’s strength, that is the time to begin anew with a fresh load of leaves.
Read a full background story: www.jalamteas.com/meng-zhr
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