Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Caramel, Chestnut, Hay, Leather
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Boiling 7 g 3 oz / 100 ml

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  • “This is an abstract of my notes. Gongfu with a 100ml gaiwan. Steeps: rinse, f, f, 30, 40, 1min, 2, 3, 4, 5, 5 Dry leaves have that slightly “fishy” fermentation smell. Maybe it would go...” Read full tasting note
    PaddyB 25 tasting notes

From Menghai Tea Factory(yunnan sourcing usa)

2007 Menghai “0532” Premium Ripe Pu-erh tea cake * 200 grams

This is the one of the highest grade premium ripe teas released by Menghai tea factory for the year 2008! The 0532 recipe ripe cake is composed of an average of Grade 3 ripened tea leaves. The cake is full of small leaves and fermented buds, but balanced with slightly larger leaves to create a rounded flavor. Menghai tea factory is the foremost tea factory in Yunnan with more than 50 years of history. Their quality of their ripe pu-erhs have made them the undisputed King of Ripe Pu-erh! This collectable mini tea cake is composed of grade 3 and higher leaves, all smaller leaf fermented material with plenty of flavor to give up when brewed! When brewing keep infusion times very short in the beginning! Sure to be a classic due to its amazing textured flavor profile and limited production quantity.

Reminds me alot of the 2006 Menghai 3rd Grade Ripe tea cake!!

Tea Weight: 357 grams tea cake
Ingredients: Yunnan Large leaf varietal fermented pu-erh
Produced by Menghai Tea Factory

About Menghai Tea Factory(yunnan sourcing usa) View company

Company description not available.

1 Tasting Note

25 tasting notes

This is an abstract of my notes.

Gongfu with a 100ml gaiwan. Steeps: rinse, f, f, 30, 40, 1min, 2, 3, 4, 5, 5

Dry leaves have that slightly “fishy” fermentation smell. Maybe it would go away had I left it to air out a bit. After rinsing, aromas of sugar, chestnut and caramel emerge. First infusions are pleasantly spicy and bittersweet. Aromas of nuts and leather. Tea forms a sort of “film” in the mouth.
Later infusions are thicker, more viscous. Aromas of caramel and hay.

Flavors: Caramel, Chestnut, Hay, Leather

Preparation
Boiling 7 g 3 OZ / 100 ML

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