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So this is a sheng (raw) pu’er tea recipe that was first produced nearly 40 years ago. While the leaves are quite large, many are broken pieces. These inexpensive classics from Menghai are a common choice for buying young (cheap, that is) and keeping around for aging. Unlike some of the more floral pu’er from, say, Yiwu area, we expect these to taste strong and even a little course at first. So we were quite surprised at the relatively easy drinkability of this one. A little smoke, brothy, mildly astringent, and leaves the mouth refreshed with a little bit of cooling sensation. Gotta hand it to Menghai for the very stylish wrapper on this one, too!
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