2010 Menghai "Spring of Menghai" Raw Pu-erh tea * 357 grams
Premium blend of first flush of spring tea * Batch 001
This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe is comprised entirely of Menghai county early spring raw material from 2008-2010 mao cha. It’s special characteristics are bitter, pungent, aromatic and thick and full in the mouth. The tea quickly causes salivating in the mouth and cha qi is warming.
Tightly rolled leaves lock in the pungent aroma! This Pu-erh Cake used early spring pre-rain tea leaves from Menghai region, blending tender young leaves with fat mature leaves. The cake surface is covered by sliver hairs and the tea yields a rich, fresh flavor. This is a product of overall high quality.