“The first time I made this, I honestly hated it. I liked it at the tea festival a year ago when I got it and I steeped it up here at home either Shortly after that in the spring or near the end of...” Read full tasting note
“This was great. After the rinse I did a short steep of 20sec in the gaiwan. It was lighter than other Shou Puerh I’ve had, bright, not so heavy and earthy. So I steeped it 45 sec for the second...” Read full tasting note
Another of the lesser-known areas along the most southerly border region of Yunnan, Menglong has long produced Puerh teas without being necessarily well known. Coming from the frontier regions of Yunnan, Laos and Burma it is a region that for long years remained the abode of smugglers, hidden mountain villages, and great teas. Teas that were once considered rough and astringent have been brought into the realm of approachable.
Tasting Notes – Young leaves (25-40 years old) make this a refreshing cooked Puerh. Recommended to try making stronger infusions from the outset simply because this tea has already had a good eight months to settle and it sometimes is nice to try infusion times that are slightly longer with cooked Puerhs. We’d also recommend letting the tea sit a couple of minutes after pouring to allow the temperature to drop. This will perhaps allow another flavor experience with the same tea.
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