2009 Menghai "0622"

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Thomas Carey
Average preparation
Boiling 0 min, 15 sec 4 g 4 oz / 125 ml

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  • “This is a very good sheng. It is smooth after the first two infusions. It is not as good as the 2014 Mandala Wild Monk but has more of an aged taste. The bitterneess disappears after the third...” Read full tasting note
    86
    AllanK 71 tasting notes

From Menghai Tea Factory

2009 Menghai “0622” Premium Raw Pu-erh tea cake * 400 grams
Batch 901

This raw cake was first formulated in 2006 and was first presented at the Shanghai tea expo where it won first prize for best formulated Raw blended Pu-erh cake. The blend is based on both the 1992 Fang Cha (Square Brick) and the classic 7532 recipe. The median grade of leaves used is Grade 2 leaves. This tea cake is well-balanced, can be drunk now but will benefit greatly from further aging.
Net Weight: 400 grams per cake (7 cakes per stack)
Ingredients: Blended Menghai sun-dried Yunnan Large Leaf varietal tea
Produced by Menghai Tea Factory
Shipping Weight: “420g”

http://www.yunnansourcing.com

About Menghai Tea Factory View company

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1 Tasting Note

86
71 tasting notes

This is a very good sheng. It is smooth after the first two infusions. It is not as good as the 2014 Mandala Wild Monk but has more of an aged taste. The bitterneess disappears after the third infusion. I steeped this seven times for 15 sec, 10 sec, 15 sec, 15 sec, 30 sec, 30sec and 30 sec. It does not have any real young sheng bitterness left except in the first infusion.

Preparation
Boiling 0 min, 15 sec 4 g 4 OZ / 125 ML
boychik

love the setup

AllanK

I have about six gaiwans but this is the coolest.

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