“Absolutely love the rich aroma of this Pu Er. 1st infusion: 212˚F, 20s Now that I’ve brewed it properly, it tastes sweet like malted barley, coffee, and caramel on top of the peaty earthiness. ...” Read full tasting note
“tl;dr: A thin, but easy to drink tea. Wet→Dry wood with hints of grain as you steep longer. Opens up quickly and brews cleanly, no fermentation tastes. 3.5/5 5g, 75ml porcelain gaiwan. Smell: Spicy...” Read full tasting note
“Good for a daily driver, but don’t be expecting something to hold onto for special occasions. The tea develops over the first few infusions, reaching full body around infusion four. Flavors are...” Read full tasting note
[Yunnan Sourcing Description]
A classic recipe from Menghai, but the first production of 2011 (101). This is an average blend of 6th grade material that was fermented last year, so the cake does not have that just fermented taste, rather it has already mellowed a bit. Another 6 months to a year down the road and it will make even more impovements in taste and liquor clarity. But, don’t wait, as this will sell fast!
Date: 2011 (101)
Net Weight: 357 grams per cake (7 cakes per stack)
Ingredients: 2009-2010 Fermented Menghai blended material
Produced by Menghai Tea Factory
[END Yunnan Sourcing Description]
[Berylleb ebay Description]
Pu’er Tea the old is better and better for our health.
The Ripe Pu-erh Cake is a mid-rang standard product of Menghai Tea Factory made of larger mature leaves covered on the cake surface by tip leaves. Moderately fermented for a strong flavor and pure aroma, the overall quality is excellent. This product won the sliver medal of the Sixth (Hong Kong) International Famous Tea Appraisal Competition.
[END Berylleb ebay Description]
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