“A chunk of this bing made its way to my door, so I grabbed my yixing and started the kettle. The leaf is lightly silver and green with some yellow. I can pick up interesting tones of corn husk,...” Read full tasting note
Teabook Exclusive.
Name: Sheng Puerh | Raw Puerh
Origin: Mengku Village, Yunnan Province, China
Material: Mother Tree (Mu Shu) 100+ yr old trees
Harvest Year: Spring 2013
Tasting Notes:
Earthy, honey, camphor
Mengku is known for its stronger, more aggressive traits, both in taste and in energy (Cha Qi). This cake is slightly sweeter than you would expect from a Mengku, with hints of honey, floral and returning sweetness with little to no smokiness.
Upon the first sip you’ll notice a bright texture yielding a slight pucker on the center of your tongue.
This lovely tea finishes a little dry around the gums with a sweet, long linger.
Brewing suggestions:
2g. of tea for teabook tumbler
Temp: Med 185-195°F | 85-90°C (let cool 3 mins after boil)
Tea master notes:
Teapot: 6 g. of tea | 4 oz. water
Fermentation: Post-fermentation
Infusions: 20-30 secs
Company description not available.